Scottish Haggis Traditional Savory (Printable version)

Savory Scottish dish with spiced meats, oats, and vegetables served with turnips and potatoes.

# Ingredient List:

→ Offal & Meats

01 - 1.1 lb sheep heart, liver, and lungs (or substitute with lamb/liver mince)
02 - 7 oz beef or lamb suet, finely chopped
03 - 10.6 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 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

# How-To Steps:

01 - Rinse offal thoroughly, place in a large pot, cover with cold water and bring to a boil. Simmer for 1–2 hours until tender. Remove, reserve 1 cup cooking liquid if desired, cool and finely mince the offal.
02 - In a large bowl, mix minced offal, suet, toasted oats, onions, and optional minced meat until combined.
03 - Pour in beef stock and reserved cooking liquid (if using), add seasonings, and mix until moist but not runny.
04 - Rinse casing, fill loosely with mixture leaving room for expansion, and secure ends with kitchen twine. Alternatively, spoon mixture into pudding basin and cover with foil.
05 - Place filled casing or basin in a large pot of boiling water ensuring water level stays below top. Simmer gently for 2 hours, monitoring water levels.
06 - Boil potatoes and turnips separately for 20–25 minutes until tender. Drain, mash each with butter, season with salt and pepper.
07 - Remove haggis carefully, let rest a few minutes, slice open and serve hot alongside neeps and tatties.

# Expert Advice:

01 -
  • It tastes nothing like you'd expect—warm, savory, deeply comforting, with layers of spice that build on your palate.
  • Making it feels like you're joining a centuries-old tradition, something that connects you to Scottish kitchens across generations.
  • The neeps and tatties transform into something almost luxurious when paired with the richness of the haggis.
  • Once you've made it, you realize every ingredient serves a purpose, and nothing is wasted.
02 -
  • Don't skip toasting the oats—this single step prevents the haggis from becoming gluey and adds a complexity that makes all the difference.
  • The mixture should feel loose and almost damp, not dry; haggis firms up as it cooks, and a dry mixture will result in something hard and disappointing.
  • If your stomach casing splits during cooking, don't panic—the haggis will still taste wonderful, just serve it as more of a crumbled hash.
03 -
  • Source your offal from a butcher who knows what they're doing; a phone call ahead ensures they have it on hand and can prepare it exactly as you need.
  • The reserved cooking liquid from the offal is liquid gold—it adds a subtle depth that water or stock alone cannot replicate.
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