Authentic Scottish Haggis Recipe: A Culinary Journey to the Highlands

Ingredients

  • 1 Sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
  • 150 grams of Beef Suet
  • Heart and lungs of one sheep
  • 200 grams of lamb or venison trimmings, fat and lean
  • 2 medium onions, finely chopped
  • 225 grams of oatmeal
  • 1 tablespoon of Salt
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground dried coriander
  • 1 teaspoon of mace
  • 1 teaspoon of nutmeg
  • Water, enough to cook the haggis
  • Stock from lungs and trimmings

Steps and instructions

  1. Wash the lungs, heart, and liver (if using). Place in large pot with enough water to cover, and bring to a boil. Cook for about 2 hours, or until the meat is easily shredded with a fork.
  2. Finely chop the meat and combine in a large bowl with the suet, onions, oatmeal, and seasoning. Mix well.
  3. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
  4. In a large pot of boiling water, gently place the haggis and let it turn slowly to avoid bursting the skin.
  5. Cook for 3 hours, occasionally poking the haggis with a needle to let out air bubbles. This will also help keep the stomach from bursting.
  6. When it is ready, drain and serve hot with turnips and potatoes or the Scottish traditional dish 'neeps and tatties'.

Tools for making

  • Large pot - Needed to boil the meat and cook the haggis
  • Sharp knife - For chopping the onions and finely chopping the meat
  • Sewing needle and strong thread - Used to sew up the sheep's stomach after filling it with the haggis mixture
  • Boiling water - Required for cooking the haggis
  • Needle - Used to poke the haggis during cooking to release air bubbles and prevent bursting

Recipe variations

  • Vegetarian Haggis: Replace the meat with a combination of lentils, beans, mushrooms, and vegetables. Adjust seasonings accordingly.
  • Gluten-free Haggis: Substitute the oatmeal with gluten-free oats or a combination of gluten-free grains like quinoa and rice.
  • Lamb Haggis: Use lamb heart, lungs, and trimmings instead of sheep.
  • Chicken Haggis: Replace the sheep's stomach with chicken casing and use chicken heart, lungs, and trimmings.
  • Spicy Haggis: Add some chopped chili peppers or a pinch of cayenne pepper to the mixture for an extra kick.
  • Vegetable Haggis: Opt for a completely meat-free version and load the haggis with a variety of vegetables like carrots, turnips, peas, and corn.
  • Baked Haggis: Instead of boiling, bake the haggis in the oven for a crispy outer layer.

Recipe overview

Haggis, a savoury pudding, is the national dish of Scotland and is a staple in traditional Scottish cuisine. This recipe will guide you in creating your own homemade Haggis from scratch. The cooking process involves the heart and lungs of a sheep, mixed with beef suet, onions, oatmeal and various seasonings, all packed into a cleaned sheep's stomach and boiled for around three hours. Though the preparation might be a bit challenging for the uninitiated, the unique, rich flavour of the final product is well worth the effort. Get ready to cook an authentic and traditional dish that is sure to impress and may even become a favourite!

Common questions

  1. Can I substitute the sheep's stomach with something else? Yes, if you can't find a sheep's stomach or prefer not to use it, you can use an ox secum instead.
  2. Can I use a different type of meat? While traditional haggis uses sheep offal, you can substitute it with lamb or venison trimmings if desired.
  3. How long should I boil the meat before chopping? Boil the lungs, heart, and liver (if using) for about 2 hours or until the meat is easily shredded with a fork.
  4. Can I cook the haggis in a different way? Although boiling is the traditional method, you can also bake the haggis in an ovenproof dish covered with foil at 180°C (350°F) for approximately 3 hours.
  5. Can I make haggis in advance? Yes, you can prepare the haggis a day in advance and keep it covered in the refrigerator. Cook it just before serving.
  6. What do I serve with haggis? Traditional accompaniments include "neeps and tatties" (mashed turnips and potatoes) or a side of mashed potatoes.
  7. Can I freeze haggis? Yes, you can freeze cooked haggis. Wrap it well in plastic wrap, place it in an airtight container, and freeze for up to 3 months.

Serving dishes and utensils

Origin stories

A symbol of Scotland's culinary heritage, the humble haggis is often mistakenly thought to be a creature by those unfamiliar with it. In fact, the traditional story told to tourists is that the haggis is a small, four-legged creature native to the Scottish highlands. With legs on one side of its body shorter than the other, the haggis is perfectly adapted to run around the steep hills but can only go in one direction. If it tries to turn and run the other way, it will tumble down the hill due to its uneven legs. This humorous tale, whilst not true, adds to the rich tapestry of folklore surrounding this iconic Scottish dish. In reality, haggis is a hearty, savoury pudding containing sheep's heart, liver, and lungs, minced with onion, oatmeal, suet, and traditional spices, all encased within the animal's stomach. Revered Scottish poet Robert Burns even penned an Address to a Haggis in 1787, praising this national dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.