This recipe brings the classic Scottish dish celebrated in Robert Burns’s famous poem “Address to a Haggis” to your own kitchen. A traditional haggis is a savory pudding made from sheep’s pluck (heart, liver, and lungs), oatmeal, suet, and spices, simmered in a casing. This version uses readily available ingredients and a simple steaming method, delivering the same rich, peppery, and hearty character that makes it the centerpiece of any Burns Supper.
Ingredients
- 1 sheep’s stomach or 3 ft (1 m) sausage casing (or use a 2-quart/2-liter ovenproof bowl lined with cheesecloth)
- 1 lb (450 g) lamb liver, trimmed and chopped
- 8 oz (225 g) beef suet, finely chopped (or substitute 8 oz/225 g cold butter, grated)
- 1 cup (100 g) steel-cut oats (or pinhead oatmeal)
- 1 large onion, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper (optional)
- 1 cup (240 ml) beef or lamb stock
- For the stock pot: 1 onion, quartered, 2 carrots, chopped, 1 bay leaf
Instructions
- If using a sheep’s stomach, soak it in cold salted water for 30 minutes, then rinse thoroughly. If using a sausage casing, rinse it. If using a bowl, line it with a large piece of cheesecloth, leaving enough overhang to cover the top.
- Place the chopped lamb liver in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and set aside to cool.
- In a large bowl, combine the cooled liver, suet (or butter), oats, onion, salt, pepper, coriander, nutmeg, and cayenne (if using). Mix well.
- Gradually add the stock, stirring until the mixture is moist but not soupy. It should hold together when pressed.
- Stuff the mixture into the prepared casing or bowl. If using a stomach, tie the open end securely with kitchen twine. If using a bowl, fold the cheesecloth over the top and tie it closed.
- Place the haggis in a large pot and add enough water to cover it. Add the quartered onion, carrots, and bay leaf to the water. Bring to a gentle simmer, then cover and cook for 3 hours, maintaining a gentle simmer (do not boil).
- After 3 hours, carefully remove the haggis from the pot. Let it rest for 10 minutes before cutting. If using a casing, cut it open lengthwise. If using a bowl, unwrap the cheesecloth and turn out the haggis.
- Serve immediately, traditionally with neeps (mashed turnips) and tatties (mashed potatoes).
Tips
- Oatmeal: Use steel-cut oats or pinhead oatmeal, not quick-cooking oats, for the proper texture. If you can only find rolled oats, pulse them briefly in a food processor to break them down.
- Casing substitute: If you don’t have a sheep’s stomach or sausage casing, a cheesecloth-lined bowl works perfectly. The haggis will be more like a terrine, but the flavor is identical.
- Don’t boil: Keep the water at a gentle simmer, not a rolling boil, or the haggis may burst. Check the water level occasionally and top up with hot water if needed.
- Make ahead: You can prepare the haggis mixture a day ahead and keep it refrigerated, then stuff and cook it the next day.
Serving Suggestions
Serve haggis with “neeps and tatties” — mashed yellow turnips (rutabaga) and mashed potatoes. A classic whisky sauce (made with butter, flour, stock, and a splash of Scotch) is a wonderful addition. For a Burns Supper, serve it with a dram of Scotch whisky and recite the “Address to a Haggis” before cutting it open.
Variations
- Vegetarian Haggis: Replace the liver and suet with a mixture of cooked lentils, mushrooms, and walnuts, and use vegetable stock. Omit the meat and follow the same method.
- Spicy Haggis: Add 1 teaspoon of chili flakes or a chopped fresh red chili to the mixture for extra heat.
- Haggis Balls: Shape the cooked, cooled haggis into balls, coat in breadcrumbs, and deep-fry until golden for a popular pub snack.
Storage and Reheating
Leftover haggis can be refrigerated in an airtight container for up to 3 days. To reheat, slice and pan-fry in a little oil over medium heat for 5-7 minutes per side, or microwave individual portions for 2-3 minutes until piping hot (165°F / 74°C). Haggis also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different type of liver? Yes, lamb liver is traditional, but beef or pork liver can be substituted. The flavor will be slightly stronger, but the result is still delicious.
Do I have to use a sheep’s stomach? No, you can use a sausage casing or a cheesecloth-lined bowl. The casing is traditional, but the bowl method is much easier for home cooks.
Can I make haggis in a slow cooker? Yes, after stuffing the haggis, place it in a slow cooker and cover with hot water. Cook on low for 6-8 hours or on high for 4-5 hours.
Why is my haggis dry? If the mixture is too dry, add a little more stock before cooking. Also, make sure the haggis is fully submerged in water during cooking, and do not overcook it.
Is haggis safe to eat if it’s slightly pink inside? Haggis should be cooked until the internal temperature reaches 160°F (71°C) as per USDA FSIS safe minimum for ground meats. Check with a food thermometer to be sure.
Can I serve haggis cold? Yes, cold haggis slices are excellent in sandwiches or as part of a plowman’s lunch.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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