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Festive Haggis & Pork Stuffing Balls

Prep time:
10 minutes

Cooking time:
30-40 minutes mins

Serves:
6 people

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.

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Festive Haggis & Pork Stuffing Balls
Original Haggis 454g Wee Haggis 200g

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

 

Original Haggis 454g Wee Haggis 200g

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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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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