Haggis Bonbons

INGREDIENTS(serves 4)

¼ lb haggis 
Plain flour
1 tsp smoked paprika
½ tsp thyme
1 large egg, lightly beaten
Fresh breadcrumbs
½ pint chicken stock
¼ pint double cream
1 tsp wholegrain mustard 
2 tbsp whisky
Vegetable oil for deep frying 

METHOD

Remove the outer casing from the haggis, break up into 16 pieces and roll each piece into a small ball.
Place the flour, thyme and paprika in a bowl.
Place the beaten egg in another bowl and finally the breadcrumbs in a third bowl. 
Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. 
Chill for 10 minutes.
Meanwhile, bring the stock to a boil and reduce by half. Add the wholegrain mustard and whisky. Turn the heat down and add the cream. Simmer until it coats the back of a spoon.
Deep fry the bonbons a few at a time for 4-5 minutes until nice and golden
Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.
Serve on a bed of whisky sauce.