Low Sodium Traditional Scottish Haggis
Indulge in the classic flavors of Scotland with this Low Sodium Traditional Scottish Haggis recipe, a healthier twist on the iconic dish that preserves its bold and hearty essence. Perfectly seasoned with black pepper, nutmeg, coriander, and fresh thyme, this recipe combines finely minced sheep liver, heart, lungs, and suet with toasted steel-cut oats for a rich, nutty texture. The inclusion of low-sodium vegetable or beef stock makes it an excellent option for those watching their salt intake without compromising authentic taste. Encased in natural sheep stomach or synthetic casing and gently simmered to perfection, this haggis pairs beautifully with classic accompaniments like mashed potatoes (tatties) and mashed turnips (neeps). Whether you're celebrating Burns Night or exploring traditional Scottish cuisine, this approachable recipe offers a nutritious, flavorful spin on a time-honored treasure.
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Recipe Information
Ingredients
- 250 grams Sheep liver
- 250 grams Sheep heart
- 250 grams Sheep lungs
- 125 grams Sheep suet (kidney fat)
- 250 grams Steel-cut oats
- 1 large Onion
- 2 teaspoons Black pepper
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground coriander
- 1 teaspoon Fresh thyme
- 250 milliliters Low-sodium vegetable or beef stock
- 1 Natural sheep stomach or synthetic casing
Instructions
Thoroughly rinse the sheep liver, heart, and lungs under cold water to remove any impurities. Pat dry with paper towels.
Bring a large pot of water to a boil and add the liver, heart, and lungs. Simmer for 1 hour, skimming off any foam or impurities that rise to the surface.
Remove the organs from the pot and allow them to cool. Reserve the cooking liquid for later use.
Finely chop the cooled liver, heart, and lungs, or run them through a meat grinder for a more uniform texture.
Finely dice the onion.
In a dry skillet over medium heat, toast the steel-cut oats for 3–5 minutes, stirring frequently, until golden and fragrant.
In a large mixing bowl, combine the chopped organ meat, toasted oats, diced onion, and sheep suet.
Add black pepper, ground nutmeg, ground coriander, and fresh thyme, mixing thoroughly to evenly distribute the spices.
Gradually add the low-sodium stock to the mixture, stirring until it binds together. Add small amounts of the reserved cooking liquid from the organ meat if additional moisture is needed.
Rinse the sheep stomach or synthetic casing thoroughly under cold water. Fill it with the haggis mixture, leaving some room for expansion during cooking.
Carefully sew or tie the opening of the stomach shut with kitchen twine to secure the filling.
Bring another large pot of water to a boil. Reduce to a simmer and gently place the filled stomach into the pot, ensuring it is fully submerged. Prick the stomach several times with a needle to prevent it from bursting during cooking.
Simmer the haggis for 2 1/2 to 3 hours, ensuring the water remains at a gentle simmer and the haggis is fully covered at all times.
Remove the haggis from the pot and allow it to rest for 10 minutes before slicing and serving.
Serve warm with traditional accompaniments like mashed potatoes (tatties) and mashed turnips (neeps). Enjoy your low-sodium Scottish haggis!
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2269 mg | 756% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 17.0 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 305 mg | 23% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 2914 mg | 62% | |
*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.
