Traditional Scottish Haggis
Celebrate Scotland's rich culinary heritage with this Traditional Scottish Haggis recipe, a hearty dish that perfectly balances bold flavors and historic charm. Featuring a blend of tender lamb liver, heart, lungs, and suet, combined with steel-cut oats and aromatic spices like nutmeg and allspice, this authentic haggis is meticulously prepared inside natural sausage casing for a truly classic experience. Slow-cooked to perfection, its robust, earthy flavors pair beautifully with neeps and tatties (mashed turnips and potatoes), making it a quintessential centerpiece for Burns Night or any occasion honoring Scottish tradition. Dive into this time-honored recipe and savor the soul of Scotland with every bite!
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Recipe Information
Ingredients
- 500 grams lamb liver
- 500 grams lamb heart
- 500 grams lamb lungs
- 250 grams lamb fat (suet)
- 1 large onion
- 150 grams steel-cut oats
- 500 ml beef stock
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon allspice
- 0.5 teaspoon nutmeg
- 2 teaspoons salt
- 1 natural sausage casing (beef bung)
Instructions
Start by cleaning the lamb lungs, heart, and liver thoroughly under cold running water. Once cleaned, place them in a large pot.
Add enough water to the pot to cover the organs completely and bring to a boil over medium-high heat.
Reduce the heat to medium, cover, and simmer for about 1.5 hours until the organs are tender.
Remove the organs from the pot and allow them to cool completely. Reserve the cooking liquid.
Once cooled, finely chop the organs into very small pieces or pulse them in a food processor.
Finely chop the onion.
In a large pan, melt the lamb fat over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the chopped organs and continue to cook, stirring frequently for about 10 minutes.
Add the oats, reserved cooking liquid, and beef stock. Stir to combine thoroughly.
Add the black pepper, cayenne pepper, allspice, nutmeg, and salt. Mix well.
Simmer the mixture gently for about 20 minutes until the oats swell and the mixture becomes thick.
While the mixture is simmering, prepare the natural casing by rinsing it thoroughly under cold running water. Allow it to soak for about 30 minutes in clean water.
Stuff the casing with the haggis mixture using a large spoon or a sausage stuffer, being careful not to overfill or puncture the casing.
Once stuffed, tie the ends of the casing securely with kitchen twine.
Bring a large pot of water to a gentle simmer and submerge the stuffed haggis in the water.
Cook the haggis gently for about 3 hours, ensuring the water does not boil as it may cause the casing to burst.
Once cooked, carefully remove the haggis from the water and allow it to rest for a few minutes before serving.
Slice and serve with traditional neeps and tatties (mashed turnips and potatoes). Enjoy your homemade haggis!
Nutrition Facts
Calories |
4921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 158.3 g | 792% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 4608 mg | 1536% | |
| Sodium | 7590 mg | 330% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 10.7 g | ||
| Protein | 345.2 g | 690% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 310 mg | 24% | |
| Iron | 83.1 mg | 462% | |
| Potassium | 5132 mg | 109% | |
*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.
