Haggis Hoagie (Haggis Burrito)
Make this haggis hoagie recipe by combining haggis, mashed neeps, chips, mozzarella, cabbage salad, and peppercorn sauce in a toasted wrap!
Ingredients
Haggis Hoagie General Ingredients
- 2 white wraps
- 200 g haggis
- mashed neeps swede / rutabaga - See Notes
- chips french fries - See Notes
- 50 g grated mozzarella or any cheese you have available
Takeaway-style Cabbage Salad
- 1 white cabbage ½ large or 1 small cabbage
- 4 tablespoon olive oil
- 2 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried mint
- ½ teaspoon salt
- ½ teaspoon white pepper
Peppercorn Sauce
- 30 g salted butter or unsalted
- ½ brown onion or shallot finely chopped or minced
- 2 teaspoon dijon mustard
- 1 tablespoon red wine vinegar
- 8 g ground black pepper or cracked black pepper
- 1 chicken stock cube or vegetable or beef stock cube
- 150 ml water
- 150 ml double cream
Instructions
Method
- Prepare all ingredients (or use leftovers from Burns Day): either make homemade chips (French fries) or cook frozen/pre-prepared, cook and mash neeps or use pre-packaged and weigh out mozzarella
Prepare Cabbage Salad
- Make dressing by whisking together: 4 tablespoon olive oil, 2 tablespoon white vinegar, 1 teaspoon sugar, ½ teaspoon dried oregano, ½ teaspoon dried mint, ½ teaspoon salt and ½ teaspoon white pepper. Thinly slice 1 white cabbage and add to dressing. Ideally let it marinate for an hour or so to achieve the best outcome
Prepare Peppercorn Sauce
- Melt 30 g salted butter in a pan, add ½ brown onion or shallot (finely chopped) with 8 g ground black pepper , 22 teaspoon dijon mustard and 1 tablespoon red wine vinegar and cook until softened (approx 5 mins). Dissolve 1 chicken stock cube in 150 ml water, add to sauce and simmer for 5 mins. Then pour in 150 ml double cream and simmer for another 5 minutes
Haggis Hoagie Assembley
- Place 2 white wraps on top of a square of kitchen foil
- In a central rectangle in the middle of the wrap - add half the 200 g haggis, mashed neeps, chips (fries), half the 50 g grated mozzarella, peppercorn sauce and cabbage salad
- Fold in the sides of the wrap and roll it closed (using the kitchen foil to ensure it is wrapped tight and secure)
- Airfry for approx. 5 minutes at 200C or fry it on each side - in a dry frying pan on medium heat - for a couple of minutes to secure the wrap closed
- Then cut it in half, remove the foil and serve with some extra peppercorn sauce and cabbage on the side
Notes
Chips: Frozen oven chips are a great shortcut for an easy takeaway-style meal.
Peppercorn Sauce: Substitute store-bought peppercorn sauce for quick assembly.
Storage: Wrap leftover hoagies tightly in foil, or store them in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 1274kcalCarbohydrates: 99gProtein: 30gFat: 88gSaturated Fat: 33gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 0.5gCholesterol: 138mgSodium: 2473mgPotassium: 1221mgFiber: 14gSugar: 22gVitamin A: 2146IUVitamin C: 169mgCalcium: 597mgIron: 7mg
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