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Festive Haggis & Pork Stuffing Balls

Bring the traditional taste of our beloved national dish to your Christmas dinner table!  Our Haggis & Pork Stuffing Balls pack a whole heap of flavour with next to no effort to prepare!  We promise these will go down a treat when served with your main spread.

Bite-sized, delicious, and a wee taste o Scotland!  Follow our Festive Haggis & Pork Stuffing Balls recipe for a Christmas Day show-stopper!

Don’t forget to subscribe for all the latest and greatest news, blogs and Simon Howie recipes.

Prep time: 10 minutes

Cooking time: 30-40 minutes

Serves: 6

ingredients

2 x Wee Haggis 200g OR x 1 454g Simon Howie original haggis bag

400g pork sausagemeat

1 large onion finely chopped

Fresh or dried sage

150g breadcrumbs

Salt & pepper to taste

 

Method

  1. Finely chop the onion and heat on medium until softened.
  2. Slice and crumble in haggis and pork sausagemeat.  Cook for 5-6 minutes while turning occasionally.
  3. Remove from heat, transfer mix to large bowl. Leave to cool.
  4. Add breadcrumbs, sage, salt & pepper to bowl and mix.
  5. On a foil-lined baking tray, prepare mix into small balls. Place spaced out on tray and cover.
  6. Oven bake at 175F for 30-35 mins.  Serve immediately and enjoy!
Simon Howie

Festive Haggis & Pork Stuffing Balls

Bring the traditional taste of our beloved national dish to your Christmas dinner table!  Our Haggis & Pork Stuffing Balls pack a whole heap of flavour with next to no effort to prepare!  We promise these will go down a treat when served with your main spread.

Bite-sized, delicious, and a wee taste o Scotland!  Follow our Festive Haggis & Pork Stuffing Balls recipe for a Christmas Day show-stopper!

Don’t forget to subscribe for all the latest and greatest news, blogs and Simon Howie recipes.

Prep time: 10 minutes

Cooking time: 30-40 minutes

Serves: 6

Festive Haggis & Pork Stuffing Balls

ingredients

2 x Wee Haggis 200g OR x 1 454g Simon Howie original haggis bag

400g pork sausagemeat

1 large onion finely chopped

Fresh or dried sage

150g breadcrumbs

Salt & pepper to taste

 

Method

  1. Finely chop the onion and heat on medium until softened.
  2. Slice and crumble in haggis and pork sausagemeat.  Cook for 5-6 minutes while turning occasionally.
  3. Remove from heat, transfer mix to large bowl. Leave to cool.
  4. Add breadcrumbs, sage, salt & pepper to bowl and mix.
  5. On a foil-lined baking tray, prepare mix into small balls. Place spaced out on tray and cover.
  6. Oven bake at 175F for 30-35 mins.  Serve immediately and enjoy!
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