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Haggis and pancetta roulade with whisky sauce

Posted in Haggis Recipes

Apr

Haggis and pancetta roulade with whisky sauce

INGREDIENTS:

Ingredients For haggis roulade

300 g haggis
100 g toulouse sausages
120 g smoked pancetta

Ingredients For neeps and tatties

2 kg potatoes, uncovered and cubed
2 kg swede, uncovered and cubed
250 g spinach leaves
50 g butter

Ingredients for sauce

1 large knob butter, for frying
250 g shallots, finely sliced
100 ml whiskey,
250 ml stock, preferably veal stock
1 tsp pure flour

PREPARATION:

1. Prep. For haggis roulade: preheat the oven to 220C/200C fan/gas 7 and set a baking tray inside to make hot.

2. Peel and dispose the sausage skins and crumble the meat into a mixing bowl. Do the same with the haggis and mix better.

3. On a part of cling film some 20cm long, lay 100g of the pancetta strips out therefore they overlap slightly.

4. Press the haggis mixture into a sausage shape 20cm long and place on the pancetta. Applying the cling film to assist you, tightly roll the pancetta around the haggis mixture, having a cylinder approximately 5cm in diameter. Discard the cling film.

5. Chopped the remaining 20g pancetta into 5cm parts and use them to carefully seal the join in the roulade, to keep it breaking during cooking.

6. Remove the roulade to the preheated oven tray and broil for 20 minutes.

7. Prep.for neeps and tatties: get two big pans of salted water to the boil and cook the potatoes (tatties) and swede (neeps) for almost 15 minutes, until a fork slides easy into all cube.

8.Prep. for sauce: melt the butter in a frying pan, add the shallots and fry until golden brown.

9. Pour in the whisky and cook, raising, for 1 minute, then add the stock and return to a simmer. Season with salt and pepper to taste.

10. Easy add the flour to the sauce, stirring constantly to remove any lumps. At this level you can either strain the sauce over a sieve for a smooth finish, or leave the shallots in for a more intense flavour.

11. When the potatoes and swede are cooked, mash them individually, adding a large knob of butter and a generous grind of salt and pepper to each pan.

12. Steam the spinach for 2 minutes above a pan of boiling water, then season with a pinch of salt.

13. Press the vegetable mashes into a ring and pile the steamed spinach on top. When the roulade is complete, sliced it into 2-3cm pieces and serve alongside, dressed with the whisky sauce.