Scottish Haggis Traditional Dish (Printable Version)

Savory Scottish pudding made from spiced meats, oats, onions, served with mashed turnips and potatoes.

# Components:

→ Offal & Meats

01 - 1.1 lb sheep's heart, liver, and lungs (or lamb/liver mince as substitute)
02 - 7 oz beef or lamb suet, finely chopped
03 - 10.5 oz lamb or beef mince (optional for texture)

→ Grains & Binders

04 - 5.3 oz steel-cut oats, toasted

→ Vegetables & Aromatics

05 - 2 medium onions, finely chopped

→ Liquids

06 - 1 cup beef stock

→ Seasonings

07 - 1 tsp ground black pepper
08 - 1 tsp ground coriander
09 - 1 tsp ground nutmeg
10 - ½ tsp ground allspice
11 - 1½ tsp salt

→ Casing

12 - 1 cleaned sheep's stomach or large sausage casing (or oven-proof pudding basin with foil cover)

→ Neeps & Tatties

13 - 1.1 lb potatoes, peeled and cubed
14 - 1.1 lb turnips (swede/rutabaga), peeled and cubed
15 - 1.8 oz butter
16 - Salt and pepper to taste

# Method Steps:

01 - Rinse the offal thoroughly. Place in a large pot, cover with cold water, and bring to a boil. Simmer gently for 1 to 2 hours until tender. Remove from water, reserving 1 cup of the cooking liquid if desired. Allow to cool, then finely mince the offal.
02 - In a large bowl, mix the minced offal, finely chopped suet, toasted steel-cut oats, chopped onions, and optional minced meat until evenly distributed.
03 - Pour in the beef stock and reserved cooking liquid if using. Add black pepper, coriander, nutmeg, allspice, and salt. Stir thoroughly until the mixture is moist but not runny.
04 - If using a casing, rinse it well and fill loosely with the mixture, leaving room for expansion. Secure both ends with kitchen twine. Alternatively, spoon the mixture into a pudding basin and cover tightly with foil.
05 - Place the filled casing or basin upright in a large pot of boiling water. Ensure water reaches just below the top and does not submerge the filling. Simmer gently for 2 hours, monitoring water levels and replenishing as necessary.
06 - While cooking, boil potatoes and turnips separately in salted water for 20 to 25 minutes until tender. Drain each, then mash with butter. Season with salt and pepper to taste.
07 - Carefully remove the haggis from the pot and allow it to rest for a few minutes. Slice open and serve hot alongside the mashed neeps and tatties.

# Expert Advice:

01 -
  • It tastes far better than you'd expect, with warm spices and rich texture that surprises even skeptics.
  • Once made, you've got a show-stopping dish that feels authentically Scottish and genuinely impressive.
  • The whole process is meditative—there's something grounding about making something so traditional with your own hands.
02 -
  • The offal must be cooked until completely tender before mixing, otherwise you'll get a grainy, unpleasant texture in the final dish.
  • Don't overfill the casing—haggis expands as it cooks, and overstuffing causes it to split or burst during cooking.
  • The water level during poaching matters more than you'd think; if it drops too far, the bottom can scorch or cook unevenly.
03 -
  • Toast your oats in a dry pan for just a few minutes before mixing—this small step adds a toasted nuttiness that elevates the whole dish noticeably.
  • If using a sheep's stomach, soak it in salted water for 15 minutes before filling; it becomes easier to handle and less likely to tear.
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