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Not to toot our own bagpipes, but our haggis is a definite ‘Wowie!’. The perfect choice for Burns Night.
A delicious peppercorn sauce recipe to complement a chicken balmoral, or to serve alongside your haggis, neeps and tatties!
Prep time: 5 mins
Cooking time: 10
Serves: 4
2 – 3 tbsp peppercorns
60g butter
1 shallot, diced
100ml brandy
100ml beef stock
60ml double cream
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
A delicious peppercorn sauce recipe to complement a chicken balmoral, or to serve alongside your haggis, neeps and tatties!
Prep time: 5 mins
Cooking time: 10 mins
Serves: 4
2 – 3 tbsp peppercorns
60g butter
1 shallot, diced
100ml brandy
100ml beef stock
60ml double cream
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
Haggis is a delicious, versatile ingredient and we are proud producers of the UK’s best-selling haggis!
Find our range of haggis in major retailers in Scotland, and selected stores across the rest of the UK.
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