Haggis Loaf
Savor the hearty and authentic flavors of Scotland with this traditional Haggis Loaf recipe, a streamlined take on the iconic dish. Crafted with rich lamb offal—liver, heart, and optional lung—combined with fragrant spices like coriander, nutmeg, and thyme, this dish is elevated with the toasty crunch of steel-cut oats and creamy suet for a perfectly balanced texture. Baked in a loaf pan for ease and served with classic sides like mashed potatoes (tatties), turnips (neeps), and whisky sauce, this recipe offers all the comforting, robust flavors of haggis in a convenient, sliceable form. Ideal for Burns Night celebrations or a bold addition to any dinner table, this Haggis Loaf is a satisfying way to enjoy a taste of Scottish cuisine.
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Recipe Information
Ingredients
- 250 grams lamb liver
- 250 grams lamb heart
- 250 grams lamb lung (optional, if available)
- 150 grams beef or lamb suet
- 1 large onion, finely chopped
- 150 grams steel-cut oats, toasted
- 300 milliliters beef or lamb stock
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon dried thyme
- 1 large egg, beaten
- 1 tablespoon all-purpose flour
- 1 teaspoon butter
Instructions
Preheat your oven to 180°C (350°F) and grease a standard loaf pan with butter or line it with parchment paper.
Rinse the lamb liver, heart, and lung (if using) thoroughly under cold water. Pat dry and trim any connective tissue or veins.
Bring a pot of water to a boil, add the liver, heart, and lung, and simmer for 30 minutes. Remove from the water and let cool.
Once cooled, finely chop or mince the liver, heart, and lung. Alternatively, pulse them briefly in a food processor until coarsely ground.
In a large skillet, melt the butter and sauté the chopped onion until soft and translucent, about 5 minutes. Add the toasted oats and stir for 2 minutes.
In a large mixing bowl, combine the minced meat, sautéed onions, oats, suet, and all spices (black pepper, salt, coriander, nutmeg, and thyme). Mix thoroughly.
Gradually pour in the beef or lamb stock and stir the mixture. The texture should be moist but not watery.
Mix in the beaten egg to help bind the ingredients together.
Sprinkle the flour into the greased loaf pan and tap out the excess. Spoon the haggis mixture into the pan, pressing it down well to remove any air pockets.
Cover the loaf pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with water until it reaches halfway up the sides of the loaf pan to create a water bath.
Bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 20-30 minutes to brown the top.
Remove the haggis loaf from the oven and let it rest for 10 minutes. Carefully lift it out of the pan and slice to serve.
Serve with traditional accompaniments like mashed potatoes (tatties), mashed turnips (neeps), and a drizzle of whisky sauce if desired.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2216 mg | 739% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 10.9 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 257 mg | 20% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 3281 mg | 70% | |
*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.
