Monday, January 25, 2016

Burns Night Starter

A haggis appetiser with a whisky glaze to start off Burns Night celebrations.  

 We found some haggis sausages, and then the dish was addressed.  I shouldn't wonder if this dish can be made with a traditional haggis in place of the sausages.

Brown the sausages on two sides, and then bang in an oven that was preheated to 180 deg. c. for 20 minutes. You will need a sausage for each person you are serving.

Squeeze the juice of an orange, I used an in season Seville orange. Stir in a tablespoon of dijon mustard, 3 tablespoons maple syrup and set aside.

When the sausages are done, drain off any fat.  Deglaze the pan with 1/2 cup whisky, cook off the alcohol and add the orange juice mixture.  Reduce the liquid into a syrupy glaze.  Baste the sausages along the way.  Slice the sausages into medallions.

 Place each medallion on a Scottish oatcake.  Drizzle with the prepared glaze.

Garnish with roquette.

Don't forget the neeps and tatties!

Fair fa' your honest, sonsie face, 
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm......


No comments:

Post a Comment