Scottish haggis with spices (Printable Version)

A savory Scottish delicacy of spiced meats, oats, and onions, accompanied by buttered turnips and potatoes.

# What You Need:

→ Offal & Meats

01 - 1.1 lbs sheep's heart, liver, and lungs (or substitute with lamb or liver mince)
02 - 7 oz beef or lamb suet, finely chopped
03 - 10.5 oz lamb or beef mince (optional)

→ 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 (alternatively, oven-proof pudding basin with foil cover)

→ Neeps & Tatties

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

# How To Make It:

01 - Rinse the offal thoroughly. Place in a large pot, cover with cold water, and bring to a boil. Simmer for 1 to 2 hours until tender. Remove from water, reserving 1 cup of cooking liquid if desired, cool, and finely mince the offal.
02 - In a large bowl, mix minced offal, chopped suet, toasted oats, finely chopped onions, and optional minced meat until evenly distributed.
03 - Pour in beef stock and reserved cooking liquid if used. Add all seasonings and mix thoroughly until the mixture is moist but not runny.
04 - If using casing, rinse well and loosely fill with the mixture, leaving room for expansion. Secure ends with kitchen twine. If using a pudding basin, spoon in the mixture and cover tightly with foil.
05 - Place filled casing or basin in a large pot of boiling water, ensuring water does not cover the top. Simmer gently for 2 hours, checking water levels regularly to prevent drying out.
06 - Boil potatoes and turnips separately until tender, about 20 to 25 minutes. Drain, then mash each with butter, seasoning with salt and pepper to taste.
07 - Remove the haggis carefully from the pot and allow it to rest for a few minutes. Slice open and serve hot accompanied by the mashed neeps and tatties.

# Expert Advice:

01 -
  • It's a complete lesson in respecting every part of an animal, and that alone changes how you cook.
  • The warm spices create something almost sweet underneath all that savory richness, which surprises people every time.
  • Once you make it yourself, you'll understand why Scots have celebrated this dish for centuries—it's genuinely delicious.
02 -
  • The mixture needs to be loose enough to absorb the cooking liquid but not so wet it becomes a soup; if it looks too thick after mixing, add a splash more stock.
  • Never skip the toasting of the oats—raw or improperly toasted oats will taste bitter and flat in the final dish.
  • The water must stay at a gentle simmer, not a rolling boil, or the casing will burst and you'll lose texture; listen for quiet bubbles, not aggressive boiling.
03 -
  • Make haggis a day or two ahead; it actually tastes better after the flavors have settled and married together overnight in the refrigerator.
  • If your casing bursts during cooking, don't panic—spoon the contents into a bowl, cover with foil, and continue steaming; it'll taste just as good, though less ceremonial.
Go Back