Gluten-Free Traditional Scottish Haggis
Experience a classic taste of Scotland with this Gluten-Free Traditional Scottish Haggis, a thoughtfully crafted recipe that keeps all the authentic flavors while accommodating gluten-free diets. Made with sheep’s liver, heart, and lungs, combined with toasted gluten-free steel-cut oats, beef suet, and a delicate blend of warm spices like nutmeg, coriander, and allspice, this dish is a true celebration of Scottish culinary heritage. Whether cooked in a natural casing for traditional presentation or prepared in a loaf tin for a simplified version, each bite offers hearty texture and robust flavor. Pair this comforting haggis with classic accompaniments such as creamy mashed turnips (neeps), buttery potatoes (tatties), and a splash of gluten-free gravy or whisky sauce for an unforgettable meal that honors tradition while welcoming modern dietary needs. Perfect for festive occasions or Burns Night celebrations, this gluten-free recipe delivers authenticity and flavor without compromise.
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Recipe Information
Ingredients
- 300 grams Sheep's liver
- 200 grams Sheep's heart
- 200 grams Sheep's lungs
- 125 grams Beef suet
- 150 grams Gluten-free steel-cut oats
- 1 large Onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground coriander
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground allspice
- 500 ml Gluten-free vegetable or meat stock
- 1 large Natural casing (optional, for traditional presentation)
Instructions
Thoroughly rinse the sheep's liver, heart, and lungs under cold water and remove any excess blood or membranes. Pat dry with paper towels.
Place the rinsed liver, heart, and lungs into a large pot of salted water. Bring to a boil, then reduce the heat and simmer for 1 hour, skimming off any impurities or foam that rise to the surface.
Once cooked, remove the organs using a slotted spoon and allow them to cool. Reserve the cooking liquid for later use.
Finely mince the liver, heart, lungs, and beef suet. You can use a sharp knife or a food processor for this step, depending on your desired texture.
Toast the gluten-free steel-cut oats in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until aromatic and lightly golden. Set aside.
In a large mixing bowl, combine the minced meat mixture, toasted oats, finely chopped onion, salt, ground black pepper, ground coriander, ground nutmeg, and ground allspice. Mix well to combine.
Gradually add the reserved cooking liquid and/or gluten-free stock, a little at a time, to the meat mixture until it reaches a moist but not overly wet consistency.
If using a natural casing, rinse it thoroughly inside and out. Stuff the meat mixture into the casing, being careful not to overfill, as the mixture will expand during cooking. Alternatively, you can place the mixture into a well-greased heatproof bowl or loaf tin for a casing-free version.
Secure the ends of the casing tightly, or cover the bowl or tin with foil to seal.
Place the prepared haggis into a large pan of boiling water, ensuring it is fully submerged. Reduce the heat to a gentle simmer and cook for 2 hours. If not using a casing, you can steam the haggis in its covered bowl or tin using a steamer.
Carefully remove the haggis from the water or steamer. Allow it to cool slightly before slicing and serving.
Serve hot with traditional accompaniments like 'neeps and tatties' (mashed turnips and potatoes) and a drizzle of gluten-free gravy or whisky sauce.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2070 mg | 690% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 12.3 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 225 mg | 17% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 3059 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
