- Serves: 2-3
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 skinless chicken breast, diced
- 1 egg white
- 200 ml double cream
- 1 small haggis, skin removed, filling crumbled
- 1 tbsp vegetable oil
- 3 slices white bread, cut into quarters
- 1 shallot, finely diced
- 1 cloves garlic, crushed
- 2 tbsp whisky, matured in Madeira barrels, or other whisky
- 5 tbsp double cream
- 1 tbsp shavings Perigord truffles, to serve (optional)
1. Tip the chicken and egg white into a food processor and blend to a paste. Add a pinch of salt. With the motor running, gradually add the double cream and blend to combine.
2. Transfer to a bowl, stir in the crumbled haggis and mix well.
3. Divide the mixture into apple-sized pieces and roll into sausages. Wrap each sausage in heatproof cling film, sealing the ends tightly like a Christmas cracker.
4. Bring a saucepan of water to a simmer, add the sausages and poach for 12 minutes. Remove from the water and, when cool enough to handle, remove and discard the cling film.
5. Heat the oil in a large frying pan over a medium heat and fry the sausages and squares of bread for 4-5 minutes, turning occasionally, until golden-brown. Remove from the pan and transfer to a warm plate.
6. Tip the shallots and garlic into the pan used to cook the sausages and fry for 2-3 minutes until lightly golden. Pour in the whisky to deglaze the pan and bubble for 1 minute then pour in the cream and cook for 2-3 minutes, until reduced to a thick sauce. Season, to taste, with salt and freshly ground black pepper.
7. To serve, transfer the sausages and fried beard to serving plates, pour over the sauce and sprinkle with the truffle shavings, if using.
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