Grilled Haggis with Mashed Tatties, Neeps, and Whisky Cream Sauce

Introduction

Haggis is a traditional Scottish dish made from a mixture of sheep’s pluck (heart, liver, and lungs), oatmeal, and a blend of savory spices, all encased in the sheep’s stomach or a casing. Typically boiled, this version gives the dish a new twist by grilling it on the Arteflame, which adds a smoky flavor to the hearty, flavorful filling.

Ingredients

• 1 traditional haggis (store-bought, in casing)
• 2 tbsp butter (for grilling)
• Salt and pepper to taste

For Serving:

• Mashed potatoes ("tatties")
• Mashed turnips or rutabaga ("neeps")
• Whisky cream sauce (optional)

Optional Whisky Cream Sauce:

• ½ cup whisky
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Let the grill heat for about 20 minutes. The outer flat top is perfect for grilling the haggis gently and adding a touch of smokiness.

Step 2: Grill the Haggis

Place the haggis on the outer flat top of the grill. Grill gently for about 20-30 minutes, turning occasionally to cook it evenly. This will heat the haggis through and allow the casing to crisp up slightly while infusing the filling with a subtle smoky flavor.

Step 3: Prepare the Mashed Potatoes and Turnips (Tatties and Neeps)

While the haggis is grilling, boil the potatoes and turnips in separate pots of salted water until soft (about 15-20 minutes). Drain and mash the potatoes with butter, cream, salt, and pepper. Mash the turnips similarly, seasoning with butter, salt, and pepper. Keep warm.

Step 4: Make the Whisky Cream Sauce (Optional)

In a small saucepan, heat the whisky over medium heat and allow it to reduce slightly for 1-2 minutes. Stir in the heavy cream and Dijon mustard, simmering gently until the sauce thickens. Season with salt and pepper to taste.

Step 5: Serve the Haggis

Once the haggis is fully cooked and heated through, remove it from the grill. Slice the haggis open and serve generous portions alongside the mashed potatoes and turnips. Drizzle the whisky cream sauce over the haggis if desired.

Tips

• Low heat for the haggis: Haggis is already cooked, so you only need to heat it through while gently crisping the casing.
• Whisky sauce: Be sure to simmer the whisky gently, allowing the alcohol to reduce for a balanced, smooth flavor.

Variations

1. Vegetarian Haggis: Replace the traditional filling with lentils, beans, and oats for a vegetarian-friendly option.
2. Haggis Fritters: Slice the haggis and fry it until crispy, serving with dipping sauces.
3. Haggis-Stuffed Chicken: Use haggis as a stuffing for chicken breast, grilling the stuffed chicken on the Arteflame.
4. Haggis Burger: Form the haggis into patties and grill as burgers, serving with Scottish cheese and whisky sauce.
5. Haggis Wellington: Wrap the haggis in puff pastry and grill it for a Scottish twist on Beef Wellington.

Best Pairings

• Tatties and Neeps: Classic mashed potatoes and turnips are the traditional accompaniments for haggis.
• Scottish ale: A malty Scottish ale or whisky pairs perfectly with the rich flavors of the haggis.
• Oatcakes: Serve slices of grilled haggis on oatcakes as a fun appetizer or side dish.

Conclusion

This Grilled Haggis takes the traditional Scottish dish and adds a smoky twist by cooking it on the Arteflame grill. Paired with classic "tatties and neeps" and optionally topped with a whisky cream sauce, this version of haggis is perfect for Burns Night or any time you want to celebrate Scottish cuisine.