Scottish Haggis Traditional Dish (Print version)

A hearty Scottish classic combining spiced meats, toasted oats, and root vegetables for a flavorful main dish.

# What You Need:

→ Offal & Meats

01 - 1.1 lb sheep's heart, liver, and lungs (or lamb/liver mince substitute)
02 - 7 oz finely chopped beef or lamb suet
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 - 1/2 tsp ground allspice
11 - 1 1/2 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 - 1.75 oz butter
16 - Salt and pepper to taste

# How to Make:

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 cooking liquid if desired. Let cool and finely mince.
02 - In a large mixing bowl, combine minced offal, chopped suet, toasted oats, finely chopped onions, and optional minced meat if used.
03 - Add beef stock and reserved cooking liquid if using. Season with black pepper, coriander, nutmeg, allspice, and salt. Mix thoroughly until moist but not runny.
04 - Rinse casing thoroughly and fill loosely with mixture to allow expansion. Secure ends with kitchen twine. Alternatively, spoon mixture into pudding basin and cover tightly with foil.
05 - Place filled casing or basin in a large pot of boiling water, ensuring water level reaches just below the top. Simmer gently for 2 hours, topping up water as needed.
06 - While haggis cooks, boil potatoes and turnips separately until tender, about 20 to 25 minutes. Drain and mash each with butter, seasoning to taste with salt and pepper.
07 - Carefully remove haggis from pot and let rest briefly. Slice open and serve hot alongside neeps and tatties.

# Expert tips:

01 -
  • It tastes far richer and more complex than you'd expect from simple ingredients, with layers of spice and savory meat that linger.
  • Once you get past the initial nervousness about offal, you'll discover it's actually economical and incredibly nourishing.
  • The neeps and tatties mash transforms this from novelty into genuine comfort food that sticks with you.
02 -
  • Don't skip the toasting of oats—raw steel-cut oats will make your haggis taste dull and grainy no matter what else you do.
  • The mixture should be moist but not soupy; if it looks too wet after mixing, you can add a handful more toasted oats to absorb excess liquid.
  • Always check the water level during steaming because a dry pot will ruin hours of work and create uneven cooking.
03 -
  • If your mixture seems dry after mixing, don't panic—add stock one spoonful at a time until it becomes moist and cohesive but still holds its shape.
  • The offal's flavor mellows significantly during the long cooking and steaming, so don't be afraid of the raw smell; the final dish is rich and refined, not funky.
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