Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ ExplorersComments Off on Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers
If you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?
What is Burns Night?
A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!
BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.
“Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.” – BBQ Explorers
Ingredients for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
- 900g haggis
- 900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
- 1.5 tbsp runny honey
- 1.5 tbsp whisky
For the neaps and tatties…
- 1 medium swede peeled and roughly chopped into 1.5cm cubes
- 850g Maris Piper potatoes peeled and cut into roasting potato size pieces
- 3 carrots peeled and chopped into small pieces
- Goose fat
- 5 garlic cloves
- Sea Salt
- Stainless Steel Tri-Ply 35cm Roasting Pan
- 20cm saucepan
- 14cm milk pan
- Chopping Board
- Mixing bowl
Cooking Method for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
- Firstly, preheat your BBQ for indirect grilling.
- Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
- Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
- Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
- Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
- Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
- Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
- Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
- Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
- Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
- In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
- Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.
These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!