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Scottie Dog

Haggis-infused sausage. Enough said.

Flag of United KingdomOrigin: Dumfries & Galloway, Scotland, United Kingdom
Scottie Dog illustrated hot dog icon

Pinpointed origin: Dumfries & Galloway, Scotland, United Kingdom

The anatomy

Vessel
Toasted split bun
Sausage
Haggis-infused Sausage
Region
Scotland

Warning: culinary sausage detected, not a true legal frankfurter.

Ingredients
Crumbled Haggis illustrated ingredient iconMature Cheddar illustrated ingredient icon

Method

  1. 1Melt 1 tbsp of butter with a splash of oil in a frying pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until they are deeply golden, sweet, and soft. Remove from the pan and set aside.
  2. 2In a small saucepan, melt 1 tbsp of butter and gently sauté the diced shallot until translucent. Pour in the whisky to deglaze the pan, letting it bubble and reduce by half to cook off the harsh alcohol burn. Stir in the Dijon mustard, then pour in the double cream. Bring to a gentle simmer for 3–5 minutes until it thickens into a rich, glossy sauce. Season generously with cracked black pepper and a pinch of salt. Keep warm on low heat.
  3. 3For the haggis: Crumble it into a small frying pan with a tiny splash of water to keep it moist. Heat through over medium heat, stirring until it's hot and slightly crispy on the edges.For the sausages: Gently fry, grill, or sear your smoked sausages in a pan until the skins are taut, lightly browned, and heated all the way through.
  4. 4Slice your buns down the center and lightly toast the inside if desired. Place a hot smoked sausage into each bun. Pack a generous amount of warm, crumbled haggis tightly along the side or right on top of the sausage.
  5. 5Top the haggis with a handful of caramelised onions. If you are using mature cheddar, scatter it over the onions now so the residual heat melts it. Finally, spoon the warm whisky cream sauce generously over the top.

Sources