Haggis Recipe To Make At Home - Lavender and Lime (2024)

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Lavender and Lime

♥ a food, travel and lifestyle blog ♥

June 16, 2014May 17, 2021 ~ Tandy

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I have twice tried haggis and the first time was not a memorable experience. We had it at a local restaurant for Burns Night and frankly it was nothing to write home about. When we were in Scotland I ordered some at a local pub, and what made it was the whisky sauce! This month we were challenged by the Daring Cooks’ to make haggis at home. I immediately sent an email to Tom Kitchinasking him for a recipe as there was not one for haggis in his recipe book. Levi (who works at The Kitchin) kindly emailed me Chef Kitchin’s recipe which I used as inspiration for my recipe. I do not have a local butcher that I can trust to supply me with fresh lambs lung, heart and/or stomach and so I decided to make sausages. We have a local sausage maker up the road from us and he kindly packaged some sausage casings for me to use. I used the ingredients listed in Jamie Oliver’s recipe in Jamie’s Great Britain (page 154) and made the most amazing tasting haggis sausages which I served with sweet potato mash and a whisky sauce.

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Haggis

Recipe Category: Meat, Offal

Ingredients

15 mls olive oil
1 onion, peeled and finely chopped
7.5 mls ground allspice
5 mls ground black pepper
5 mls ground coriander
2.5 mls ground nutmeg
4 sprigs fresh thyme, leaves picked
Salt to season
25 mls whisky
2 rashers streaky bacon
250 g chuck steak, off the bone
250 g cheap cut lamb chops, off the bone
185 g lambs kidneys, cleaned
125 g chicken livers, trimmed
250 g steel cut oats

Method

In a large frying pan, heat the oil
Sauté the onion until soft
Add the spices and cook until they release a scent
Add the thyme leaves and season generously with salt
Add the whisky and cook for a few minutes until you can no longer smell the whisky
Remove from the heat and set aside to cool
Put the bacon, meat, kidneys and livers through a meat grinder using the coarse blade
Add the onions and the oats and mix thoroughly to combine
Test the seasoning by frying off a small amount and adjusting if necessary (the oats will not cook!)
Once you have the seasoning correct to your taste, push the mixture through a sausage stuffer using a large size casing
Place in the fridge overnight
Fill a medium size sauce pan halfway with water
Bring to the boil and add the sausage
Boil with the lid off for an hour checking every 15 minutes to make sure the sausage is covered
Top up with boiling water if necessary
Finish off by cooking in a frying pan with some olive oil, or on the barbecue - just to get the sausage casing to have some colour and texture

Click on the links forconversionsandnotes.

Blog-checking lines:The June Daring Cooks Challenge was hosted by Ruth from Makey-Cakey. She brought out the Daring-est of Daring Cooks and challenged us to make real Scottish Haggis.

What I blogged:

four years ago – Crayfish Pasta

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!View all posts by Tandy

Congratulations Tandy – great effort and the sausages sound and look great. Whisky sauce also sounds delicious.
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1. Thank you Rachel, the whisky sauce was perfect 🙂
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You made sausages? I bet homemade version is fantastic. My parents used to make it…
Yours looks and sound fantastic, Tandy… all those spices…
ela h.
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1. Thank you Ela, I cannot wait to make more 🙂
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Looks wonderful and delicious! Can’t wait to try this. Thank you. 🙂
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1. My pleasure, and thank you for the visit 🙂
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Hi Tandy!
I’m just so impressed that you made your own haggis. I guess I haven’t (up until this point in my life) been daring enough to try such a task. But I watch a lot of Rick Steves traveling dvd’s and he loves it!
Speaking of traveling, can I just say how obsessed I am over all-things-South Africa. I have an old college friend who now lives in SA for 5 years now and is so happy there. When I get in the traveling mood, I start googling travel photo’s of South Africa, it’s Table Mountain and particular that just gets me thinking. Hopefully some day I’ll get there!!!
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1. Laura, I hope that one day you end up here! The mountains around the Western Cape are truly magical. I should share some photographs of where we live on the blog 🙂
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Great recipe!!! I’ve had haggis as well, and it was fine, but needed seasoning, in my mind, to actually taste good. So it’s good to see an updated version for haggis! Thanks!
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1. My pleasure, and thank you for the visit Mimi 🙂
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I am SO impressed that you made your own sausages. I’m not sure I’ve ever heard of anyone doing that before! With steak and bacon, no less!
I’ve had the same bad experience as you with haggis. My dad brought one back from Scotland once and stank the whole house out when he cooked it! He didn’t like it, either!
I think I could ‘stomach’ (sorry) the idea much more eating haggis in sausage-form, especially if I knew as much care had been taken over making them as you clearly did!
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1. Thank you so much Helen for the compliment, and the pun! I am so excited to make more sausages for the blog as they taste better than store bought for sure 🙂
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Hi Tandy, very impressive that you made your own sausage. Sounds delicious!
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1. Thank you Cheri 🙂
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They look amazing – I love haggis! Have a Scottish pal who makes it but it is quite hard to source the ingredients.
See Also
25 Sous Vide Recipes to Try ASAP
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1. This cheat version is way easier to make as you don’t need to find the lungs and stomach 🙂
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This is such a great alternative to getting all the other parts! Great job Tandy and it looks just like haggis filling 😀
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1. Thanks Lorraine, I was hoping for the same texture 🙂
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You made your own sausage??!! Wow! Very impressive and it looks great! I might need to try that sometime…
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1. Thank you for the compliment and the visit Anne 🙂
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Jamie’s the man! And you’re the girl, Tandy ;). It looks rich, spicy and flavourful!
Julie
Gourmet Getaways
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1. His recipes are really good!
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I love turkey sausages and you made your own??!!! I would love to learn to make my own someday!
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1. I shall do a step by step post sometime soon! Thanks for the visit Ami 🙂
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Tandy, you are CLEVER! I love haggis (but I’m really the only one in the family who does) and your sausages look fantastic! 🙂
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1. Thank you so much Celia, I hope to make more sausages soon!
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Very impressive – I really must make my own sausages sometime.
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1. Thank you Sally, and it is much easier than it sounds 🙂
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I am always amazed by your skill but to make your own haggis? Crazy amazing 😀
Cheers
Choc Chip Uru
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1. Thank you for the compliment Uru 🙂
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This sounds so interesting- making sausage instead of using the lamb stomach was a great idea.
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1. Thank you Mary Frances 🙂
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You made your own haggis,…now, I am impressed! I ate it twice on a Holiday in Scotland!
I love Tom Kitchin but not so much haggis! 😉 He is one cool chef! I know! x
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1. Tom is an amazing chef 🙂
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I enjoyed going to your webiste. I leave comments rarely, but
you definately deserve a thumbs up!
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1. thank you!
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Haggis Recipe To Make At Home - Lavender and Lime (2024)

FAQs

What are the most important ingredients of haggis? ›

Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.

Get More Info ›

What is the best cooking method for haggis? ›

Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour. To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.

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Should haggis be boiled or baked? ›

Time according to weight – McLays recommends boiling a 1kg natural-cased haggis for an hour and 15 minutes. To serve, carefully slit open the casing and tip the filling onto a plate.

Keep Reading ›

What is authentic haggis? ›

haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled.

Learn More Now ›

Why is haggis healthy? ›

Is Haggis Healthy? It isn't unhealthy! The contested inclusion of offal like liver and heart in haggis means that the meaty version is high in vitamins and minerals like iron and magnesium. Haggis is usually quite healthy if eaten traditionally as a main meal as it's accompanied by mashed boiled potatoes and turnips.

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Why do you wrap haggis in foil? ›

So all you have to do is heat it up until it's pipping hot. Wrapping it in foil first helps to contain the contents if you are unlucky enough to burst it. Don't cook it at too high a temperature. Haggis prefer a wet, steamy heat to a dry one, so if you have a double pan steamer or steam oven, use that.

Read On ›

Why not reheat haggis? ›

Can I reheat haggis the next day? We cannot recommend reheating the haggis the following day, as at this point it has already been cooked twice; we do not perform validation tests on further reheating by the consumer. If you do decide to reheat your haggis, please ensure it is piping hot throughout before serving.

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Why does haggis taste so good? ›

Haggis has a very meaty flavour which is rich and even slightly metallic due to the offal. The oats and onions add both sweetness and texture. Then you get a nice punch of heat from the black pepper and the other spices used.

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What does haggis taste similar to? ›

What does haggis taste like? Haggis is like a crumbly sausage, with a coarse oaty texture and a warming peppery flavour. It's most commonly served with neeps (mashed turnip) and tatties (mashed potato) and washed down with a wee dram of your favourite whisky.

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How long does haggis keep? ›

While the haggis is sealed, it will stay fresh until 'Use by' date on product. Once the skin is broken, please consume within one week. Suitable for freezing for up to 3 months, defrost thoroughly before cooking. Hob: Wrap the haggis tightly in tin foil; simmer gently in saucepan of water for 1 hour, until piping hot.

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How much haggis per person? ›

Serves: For a main meal portion, we recommend approx 200g (7oz) of Haggis per person. If using as an extra to the meal, go with approx 100g (3.5oz) of Haggis per person.

What are the ingredients inside haggis? ›

So What's In It? Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.

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What is modern haggis made of? ›

Haggis is normally made with sheep offal, but originally any animal would have been used. There are many variations, which include combinations of lamb, pork, beef, venison and slightly more unusual offerings, such as rabbit and hare.

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What are the ingredients in traditional Scottish food? ›

Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.

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What are the ingredients in Simon Howie haggis? ›

Ingredients. Pork Lungs (26%), Oatmeal, Water, Beef Fat (13%), Beef Liver (10%), Lamb Lungs (7%), Beef Heart (5%), Dried Onion, Pearl Barley, Salt, Spices (Black Pepper, Pimento). Haggis filled into an inedible synthetic casing. For allergens, see ingredients highlighted in Bold.

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