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Haggis Pops with Red Jon Sauce, Mac an Wild

#31: Haggis Pops & RedJon Sauce

Haggis Pops

Feeds 4



800g haggis

100g plain flour

2 eggs whisked

50g bread crumbs

50ml RedJon sauce



  • Cut the haggis into 2.5cm cubes around 30g each.
  • Roll in the flour, then whisked eggs, then breadcrumbs.
  • Fry at 160 degrees centigrade for 2-3mins until golden brown
  • Serve with a RedJon sauce – recipe below.



  • Blend 150g red current jelly with 30g Dijon mustard