Haggis and pancetta roulade with whisky sauce

This classy twist on traditional haggis is easy enough for a whisky-fuelled Burns Night dinner party
Haggis and pancetta roulade with whisky sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the haggis roulade

  • 300 g haggis
  • 100 g toulouse sausages
  • 120 g smoked pancetta

For the neeps and tatties

  • 2 kg potatoes, peeled and cubed
  • 2 kg swede, peeled and cubed
  • 250 g spinach leaves
  • 50 g butter

For the sauce

  • 1 large knob butter, for frying
  • 250 g shallots, finely chopped
  • 100 ml whisky, preferably Monkey Shoulder
  • 250 ml stock, preferably veal stock
  • 1 tsp plain flour


1. For the haggis roulade: preheat the oven to 220C/200C fan/gas 7 and place a baking tray inside to get hot.

2. Peel and discard the sausage skins and crumble the meat into a mixing bowl. Do the same with the haggis and mix well.

3. On a piece of cling film approximately 20cm long, lay 100g of the pancetta strips out so they overlap slightly.

4. Press the haggis mixture into a sausage shape 20cm long and place on the pancetta. Using the cling film to help you, tightly roll the pancetta around the haggis mixture, giving a cylinder approximately 5cm in diameter. Discard the cling film.

5. Cut the remaining 20g pancetta into 5cm pieces and use them to carefully seal the join in the roulade, to prevent it splitting during cooking.

6. Transfer the roulade to the preheated oven tray and bake for 20 minutes.

7. For the neeps and tatties: bring two large pans of salted water to the boil and cook the potatoes (tatties) and swede (neeps) for about 15 minutes, until a fork slides easily into each cube.

8. For the sauce: melt the butter in a frying pan, add the shallots and fry until golden brown.

9. Pour in the whisky and cook, stirring, for 1 minute, then add the stock and return to a simmer. Season with salt and pepper to taste.

10. Slowly add the flour to the sauce, stirring constantly to remove any lumps. At this point you can either strain the sauce through a sieve for a smooth finish, or leave the shallots in for a more intense flavour.

11. When the potatoes and swede are cooked, mash them separately, adding a large knob of butter and a generous grind of salt and pepper to each pan.

12. Steam the spinach for 2 minutes above a pan of boiling water, then season with a pinch of salt.

13. Press the vegetable mashes into a ring and pile the steamed spinach on top. When the roulade is done, cut it into 2-3cm slices and serve alongside, dressed with the whisky sauce.

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