Haggis Wildlife Foundation: A Traditional Scottish Recipe

Haggis is a traditional Scottish dish made with sheep’s pluck—heart, liver, and lungs—mixed with oats, suet, onion, and seasoning, then cooked in a casing or covered dish. The phrase “haggis wildlife foundation” is sometimes used as a playful reference to the fictional wild haggis; this recipe is for the real, savory food, served hot with neeps and tatties (turnips and potatoes).

Ingredients

1 sheep’s heart, about 8 oz (225 g), trimmed
1 sheep’s liver, about 8 oz (225 g), trimmed
1 sheep’s lung, about 8 oz (225 g), trimmed; ask a butcher, as it may be difficult to find
8 oz (225 g) beef suet, finely chopped, or 1 cup (225 g) cold butter, grated; butter makes a richer, less traditional filling
1 cup (90 g) steel-cut oats
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 tsp (5 g) fine salt
1 tsp (2 g) freshly ground black pepper
½ tsp (1 g) ground nutmeg
½ tsp (1 g) ground allspice
1 cup (240 ml) reserved cooking liquid, plus more as needed
1 large prepared beef bung or other food-safe haggis casing, rinsed, or a 2-quart (1.9 L) oven-safe dish with a lid

Instructions

Rinse the heart, liver, and lung under cold running water. Put them in a large pot and cover with cold water by about 2 inches (5 cm). Bring to a gentle boil, skim off any foam, then reduce the heat to a steady simmer. Cook for about 1 hour 30 minutes, until tender. Keep the lung submerged with a heatproof plate if it floats. If the pieces are different sizes, remove each as it becomes tender.
Transfer the cooked offal to a board and let it cool until easy to handle, about 15 minutes. Strain and reserve 1 cup (240 ml) of the cooking liquid. Finely mince the heart, liver, and lung, removing any tough tubes or gristle. Keep raw offal and its utensils separate from the cooked ingredients, and wash hands and surfaces well.
While the offal cooks, toast the oats in a dry skillet over medium-low heat for 4 to 5 minutes, stirring often, until fragrant but not browned. Set aside. If the oats are not ready before the offal, cool them and keep them covered.
Combine the minced offal, suet, onion, toasted oats, salt, pepper, nutmeg, and allspice in a large bowl. Stir in the reserved liquid until the mixture is moist and holds together; add up to ¼ cup (60 ml) more if it seems dry. It should be loose enough to spoon, not soupy. Let the mixture cool enough to handle before filling a casing.
For a casing, spoon in the filling, leaving at least one-third of the casing empty so the oats can expand. Press out excess air and tie securely with kitchen twine. Prick the casing several times with a clean skewer to reduce the chance of bursting. If using a dish, spoon in the mixture and cover tightly with its lid or foil.
Lower the filled casing into a pot of gently simmering water, making sure it is fully submerged. Simmer for 45 to 60 minutes; avoid a hard boil, which can split the casing. For the covered-dish method, set the dish in a roasting pan, add hot water to come halfway up its sides, and bake at 325°F (163°C) for 45 to 60 minutes. In either method, check the center with a food thermometer: because the filling contains ground meat, the USDA FSIS safe minimum is 160°F (71°C). If it has not reached that temperature, continue cooking and check again.
Lift the haggis out of the water or roasting pan and rest it for 5 minutes. Cut open the casing at the table or spoon the filling from the dish. Serve hot.

Tips

Arrange the offal with your butcher in advance; lungs can be particularly hard to source. If lung is unavailable, replace it with an equal weight of heart or liver, understanding the flavor and texture will be richer and less traditional.
Keep the water at a gentle simmer rather than a rolling boil. The casing expands as the oats absorb liquid, so do not overfill it.
Beef suet gives a classic, firm texture. Grated cold butter works when suet is unavailable, but the finished filling will taste buttery and may be softer.
For a less intense flavor, soak the trimmed offal in cold water for 30 minutes, then drain and proceed. This optional soak adds 30 minutes to the total time.

Serving Suggestions

Serve haggis with neeps and tatties: mashed rutabaga or turnip alongside buttery mashed potatoes. A spoonful of whisky cream sauce or a simple onion gravy is also common. For a balanced plate, add cooked cabbage, kale, or peas, and offer extra black pepper at the table. Haggis is rich, so modest portions with plenty of vegetables work well.

Variations

There is no single household version of haggis: seasonings and proportions vary, and vegetarian haggis is a widely available alternative made with ingredients such as oats, beans, lentils, and vegetables. To make a meat-free version at home, use a tested vegetarian haggis recipe rather than substituting those ingredients directly into this meat recipe, since their moisture and cooking needs differ. You can also add a small pinch of ground ginger or use a mix of oats and barley for a different texture.

Storage and Reheating

Refrigerate leftover haggis within 2 hours of cooking, in a covered shallow container. It keeps for 3 to 4 days in the refrigerator. Freeze well-wrapped portions for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat only the portion you plan to eat, covered with a splash of water or stock in a 325°F (163°C) oven, or gently in a pan, until the center reaches 165°F (74°C). Check with a food thermometer. Do not leave cooked haggis at room temperature for more than 2 hours.

Frequently Asked Questions

What is haggis made of?
Traditional haggis combines sheep’s heart, liver, and lungs with oats, suet, onion, stock, and seasoning. It is cooked in a casing or, for a convenient home method, in a covered dish.

Can I make haggis without a casing?
Yes. Pack the filling into a covered oven-safe dish and bake it in a water bath as described. The flavor is similar, though it will not have the same shape or casing texture.

Can I prepare haggis ahead?
You can cook and mince the offal a day ahead, then refrigerate it promptly in a covered container. Assemble and cook the filling the next day, keeping the total time the ingredients spend at room temperature under 2 hours.

How do I know when haggis is done?
Use a food thermometer inserted into the center. Since this filling contains ground meat, cook it to 160°F (71°C), the USDA FSIS safe minimum. A casing’s appearance or simmering time alone cannot confirm safe doneness.

Is haggis very spicy?
No. Pepper, nutmeg, and allspice give it warmth and savoriness rather than chili heat. Adjust the black pepper to taste, but avoid adding too much liquid or the filling can become loose.

What can I use instead of sheep’s lung?
Lung is traditional but not always sold for home cooking. Replace it by weight with more heart for a firmer, milder result, or more liver for a stronger, softer filling. Ask your butcher about availability and local handling rules.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).