Authentic Haggis Recipe Scotland, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
One of the finest examples of traditional Scottish cuisine, haggis may not look attractive at first glance, but it compensates its looks with a rich, meaty taste which some people also describe as earthy and nutty. Basically, haggis is a savory pudding prepared with meat, oatmeal, onions, suet, salt, and pepper, and in this case, meat refers to sheep’s pluck or offal — heart, lungs, and liver. The haggis is traditionally encased in a sheep’s stomach, which is, in modern times, sometimes replaced with a synthetic sausage casing. The first step is to soak the sheep’s stomach in salted water and to turn it inside out. The heart, lungs, and liver are cooked in unsalted water for 1,5 hours or until tender, after which they are left to cool. The stock is reserved for later preparation, while the pluck is chopped, minced or grated, and mixed with onions, suet, lightly toasted oatmeal, salt, and pepper. The mixture is then stuffed into the sheep’s stomach, which ... Read more
Pair with
Serve With
Cooking tips
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sheep’s stomach
If you decide to prepare haggis the traditional way, you’ll have to start with a sheep’s stomach. Most recipes suggest soaking it in salted water overnight and turning it inside out before filling it. Alternatively, you can also use industrial sausage casing. Whichever you choose, make sure you fill only half with filling, since the filling expands during cooking. To prevent the casing from exploding,... Read more -
sheep’s pluck
Also known as offal, this noun usually refers to the animal’s lungs, heart, and liver. Cook them in unsalted water until they become soft and let them cool. Depending on the preferred texture, you can grate, mince, or chop the sheep’s pluck finely. Do not discard the water they were cooked in since it will be used for later preparation of haggis. -
oatmeal
The meat to oatmeal ratio depends on the particular haggis recipe, but they all have one thing in common — the oatmeal should be lightly toasted in the oven before being mixed with other ingredients. Place the oatmeal in a shallow baking pan and toast it for a few minutes in a medium oven, so it becomes lightly golden. -
suet
A common ingredient in Scottish, British, and Irish cuisines, suet is the beef or lamb fat which encloses the animal’s kidneys and other organs. It can be replaced with shortening, which should be frozen and grated or pulsed in a food processor, although it does lack that specific rich, meaty taste. -
seasonings
The traditional haggis recipes season the meat mixture with a basic combination of salt and pepper with finely chopped onions. Herbs, such as rosemary, sage, and thyme, are also more than welcomed. To spice things up a bit, add some cayenne pepper, soy sauce, or even garam masala. -
cooking
The most common way to cook haggis is to simmer it in the stock left from cooking the sheep’s pluck. If necessary, add more water, because haggis needs to be submerged in water during cooking. It usually takes 3 hours to cook the haggis fully. -
baking
An alternative method of haggis preparation is to cook it in the oven. In this case, pre-made haggis is most commonly used. For instance, a package containing 450 g of haggis should be pricked with a skewer, toothpick, or a fork, wrapped in foil and baked for 1 hour. When it comes to temperature, bake haggis at 180˚C in a fan oven, at 200˚C in a conventional oven, or set a gas oven to 6. Make sure ... Read more -
serving
When haggis is cooked, transfer it to a serving plate, pat it dry, and cut it open. Haggis can be garnished with chopped fresh parsley and is usually accompanied by neeps and tatties — mashed potatoes and turnip.
Recipe variations
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Traditional Scottish Haggis
Ready in 17hAdapted from visitscotland.com, the official website of Scotland's National Tourist Organization, this recipe shows how to make a traditional Scottish haggis. The first step, cooking the sheep's pluck, should be done a day in advance. Haggis is most commonly served with neeps and tatties — bashed turnip and mashed potatoes and paired with a glass of Scottish whisky.
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Classic Haggis
Ready in 16h 30minThis classic haggis recipe shows a detailed method of haggis preparation and calls for all the traditional ingredients. The sheep’s stomach is soaked in water overnight, and the trick for cooking the sheep’s pluck is to let the windpipe hang over the edge of the cooking pot, which helps drain the impurities.
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Haggis with Neeps and Tatties
Ready in 1h 30minThis recipe, adapted from scotland.org, the website set up by the Scottish government, shows how to prepare haggis, neeps and tatties, the traditional haggis side dish, and a whisky-based sauce. In this case, haggis is made with a pre-made mixture, which should be purchased from a good-quality butcher and cooked according to their instructions.
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Vegetarian Haggis
Ready in 6h 30minAlthough it sounds like blasphemy, vegetarian and vegan haggis are quite common in modern Scottish cuisine, and we're always up for promoting plant-based and vegetarian alternatives. This version combines lentils, kidney beans, oatmeal, carrots, and mushrooms to give a filling, richly spiced meal, which has an international twist thanks to garam masala and tamari or soy sauce.
Traditional Scottish Haggis
PREP 2h
COOK 3h
cooling 12h
READY IN 17h
Adapted from visitscotland.com, the official website of Scotland's National Tourist Organization, this recipe shows how to make a traditional Scottish haggis. The first step, cooking the sheep's pluck, should be done a day in advance. Haggis is most commonly served with neeps and tatties — bashed turnip and mashed potatoes and paired with a glass of Scottish whisky.
Ingredients
Traditional Scottish Haggis
sheep’s stomach
sheep’s pluck
salt
ground pepper
rosemary
sage
thyme
onion
oatmeal
suet
chopped parsley, for garnishing
Preparation
Traditional Scottish Haggis
Place sheep’s pluck in a large bowl of unsalted water. Simmer gently for two hours until tender. Remove from heat and let cool overnight in the water it was cooked in.
The following day, strain and reserve the stock. Chop the meat finely, transfer it into a large bowl, and season with salt, ground white pepper, rosemary, sage, and thyme.
Chop the onion and lightly toast the oatmeal. Mix them with seasoned meat. Add the suet and a pint of stock and mix until combined.
Fill a sheep stomach with the meat mixture so it is half full. Use a strong thread to sew it up and make a few holes with a skewer, so it doesn’t explode during cooking.
Cook the haggis for 3 hours in boiling water. If necessary, add more water during cooking, so the haggis is always covered.
After the haggis has been cooked, transfer it to a serving plate, cut it open, and garnish with chopped parsley.
Other Variations
-
Classic Haggis
Ready in 16h 30minThis classic haggis recipe shows a detailed method of haggis preparation and calls for all the traditional ingredients. The sheep’s stomach is soaked in water overnight, and the trick for cooking the sheep’s pluck is to let the windpipe hang over the edge of the cooking pot, which helps drain the impurities.
-
Haggis with Neeps and Tatties
Ready in 1h 30minThis recipe, adapted from scotland.org, the website set up by the Scottish government, shows how to prepare haggis, neeps and tatties, the traditional haggis side dish, and a whisky-based sauce. In this case, haggis is made with a pre-made mixture, which should be purchased from a good-quality butcher and cooked according to their instructions.
-
Vegetarian Haggis
Ready in 6h 30minAlthough it sounds like blasphemy, vegetarian and vegan haggis are quite common in modern Scottish cuisine, and we're always up for promoting plant-based and vegetarian alternatives. This version combines lentils, kidney beans, oatmeal, carrots, and mushrooms to give a filling, richly spiced meal, which has an international twist thanks to garam masala and tamari or soy sauce.
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