The Haggis - A Modern Recipe

Monday, November 21, 2011 at 02:18 PM

The Haggis is a very old, traditional Scottish dish that combines meats, spices and oatmeal.  A traditional recipe for The Haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices.  The mixture would then be stuffed into the cleaned sheep's stomach, sewn up, leaving enough room for expansion to avoid an explosion, and then boiled.


We have an updated version of The Haggis for you prepared with modern techniques that just may tickle your culinary fancy.  And rather than using a sheep's stomach you can prepare The Haggis in a bowl or use the same type of casing most commonly used to make breakfast sausage.  Ask your butcher if they will sell you sausage casing.  Go ahead, be adventurous-you just might like it!


1/2 lb minced lamb shoulder

1/2 lb minced beef

6 oz beef suet

1/2 lb beef liver

1 cup oatmeal

1 cup stock (reserve this from the boiled meat)

2 finely chopped onions

1/2 tsp grated nutmeg

1/4 tsp ground mace

1/4 tsp of cayenne pepper

1/4 tsp ground coriander

Sea salt and black pepper to taste.


Preheat oven to 250-300 F

Place the liver in cold water, bring to a boil and allow the liver to boil for 5 minutes.  Let cool

Chop the liver with the onion as finely as you can

Boil the remaining meat in a large stock pot for approximately one hour.  Let cool

Reserve the stock

Meanwhile, toast the oatmeal in a saute pan shaking constantly to be sure all toasts equally and doesn't burn.

Chop all the meats finely.

Mix all the ingredients including the reserved stock

Transfer to a well greased oven-proof glass bowl and cover with a layer of foil or parchment paper.

Place in a baie marie (a water bath) using a pan large enough to accommodate the bowl and add warm water to come 3/4 of the way up the bowl.  Check from time to time to replenish the water level.

Cook for 3 hours.

To serve, cut open the casing, if you are using one, and spoon out the filling.

Serve with neeps and tatties. (Turnips and potatoes mashed together with butter)

Deborah Keegan

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