Scottish Traditional Haggis Dish (Printable)

A rich Scottish dish blending spiced meats with oats, served with turnips and potato mash.

# What You'll Need:

→ Offal & Meats

01 - 1.1 lbs sheep's heart, liver, and lungs (or lamb/liver mince as substitute)
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 (or oven-proof pudding basin with foil cover)

→ Neeps & Tatties

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

# How to Make It:

01 - Rinse offal thoroughly. Place in a large pot, cover with cold water, and bring to a boil. Simmer gently for 1–2 hours until tender. Remove from water, reserving 1 cup of cooking liquid if desired. Cool and finely mince 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 using. Add black pepper, coriander, nutmeg, allspice, and salt. Stir thoroughly until mixture is moist but not runny.
04 - If using casing, rinse well and loosely fill with mixture, leaving room for expansion. Tie ends securely with kitchen twine. If using pudding basin, fill and cover tightly with foil.
05 - Place filled casing or basin upright in a large pot of boiling water, ensuring water reaches just below top. Simmer gently for 2 hours, checking water level regularly to prevent burning.
06 - While haggis simmers, boil potatoes and turnips separately for 20–25 minutes until tender. Drain and mash each with butter, seasoning with salt and pepper to taste.
07 - Remove haggis carefully from pot and let rest for a few minutes. Slice open and serve immediately with mashed neeps and tatties.

# Expert Tips:

01 -
  • It's unexpectedly rich and savory in a way that feels completely different from typical sausages or meat pies.
  • Making it feels like you're learning a real kitchen skill, not just following steps.
  • The combination of spices creates this warming depth that lingers long after dinner.
  • Serving it makes you feel like you're sharing something genuinely special, not just another meal.
02 -
  • If your haggis mixture looks too wet after mixing, don't panic—the oats will absorb liquid as it cooks, but if it really looks soupy, you can toast a handful more oats and stir them in.
  • The water level in the pot matters more than you'd think; letting it drop too far can cause the bottom to scorch, so check it often and keep it consistent.
  • Toasting the oats before adding them is not optional—it transforms them from filler into something that actually tastes good and adds a subtle depth.
  • Sheep's stomach is easier to find than you'd think if you order ahead from a good butcher, and it's worth the effort because it gives you the real texture and presentation.
03 -
  • If you can't find a sheep's stomach, a pudding basin or even a loaf tin works perfectly—just wrap it well with foil and steam it the same way; the shape changes but the taste remains pure haggis.
  • Make your haggis a day ahead if you can; it tastes even better after the flavors have had time to settle, and you just reheat it gently in simmering water for 30 minutes before serving.
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