Traditional Scottish Haggis

Celebrate the rich culinary heritage of Scotland with this Traditional Scottish Haggis recipe, an iconic dish filled with bold, savory flavors. Made with a blend of tender lamb offal, nutty steel-cut oats, and aromatic spices like allspice and nutmeg, this hearty delicacy is cooked to perfection in natural sausage casing, delivering an authentic taste of Scotland's most cherished comfort food. Slow-simmered for tenderness and stuffed by hand, it’s a labor of love that makes an unforgettable centerpiece for any festive gathering, especially Burns Night. Serve it alongside traditional neeps and tatties (mashed turnips and potatoes) for a true Scottish dining experience. Whether you’re honoring traditions or exploring global cuisines, this haggis recipe is the ultimate guide to mastering Scotland’s national dish.

Nutriscore Rating: 62/100

Prep Time:120 mins

Cook Time:180 mins

Total Time:300 mins

Servings: 6

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)

Directions

Step 1

Start by cleaning the lamb lungs, heart, and liver thoroughly under cold running water. Once cleaned, place them in a large pot.

Step 2

Add enough water to the pot to cover the organs completely and bring to a boil over medium-high heat.

Step 3

Reduce the heat to medium, cover, and simmer for about 1.5 hours until the organs are tender.

Step 4

Remove the organs from the pot and allow them to cool completely. Reserve the cooking liquid.

Step 5

Once cooled, finely chop the organs into very small pieces or pulse them in a food processor.

Step 6

Finely chop the onion.

Step 7

In a large pan, melt the lamb fat over medium heat. Add the onions and cook until translucent, about 5 minutes.

Step 8

Add the chopped organs and continue to cook, stirring frequently for about 10 minutes.

Step 9

Add the oats, reserved cooking liquid, and beef stock. Stir to combine thoroughly.

Step 10

Add the black pepper, cayenne pepper, allspice, nutmeg, and salt. Mix well.

Step 11

Simmer the mixture gently for about 20 minutes until the oats swell and the mixture becomes thick.

Step 12

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.

Step 13

Stuff the casing with the haggis mixture using a large spoon or a sausage stuffer, being careful not to overfill or puncture the casing.

Step 14

Once stuffed, tie the ends of the casing securely with kitchen twine.

Step 15

Bring a large pot of water to a gentle simmer and submerge the stuffed haggis in the water.

Step 16

Cook the haggis gently for about 3 hours, ensuring the water does not boil as it may cause the casing to burst.

Step 17

Once cooked, carefully remove the haggis from the water and allow it to rest for a few minutes before serving.

Step 18

Slice and serve with traditional neeps and tatties (mashed turnips and potatoes). Enjoy your homemade haggis!

Nutrition Facts

Serving size	2624.8 grams (2624.8g)

Amount per serving	% Daily Value*
Calories	4921

Total Fat 331.40g	425%
Saturated Fat 158.30g	792%
Polyunsaturated Fat 0.10g
Cholesterol 4608mg	1536%
Sodium 7590mg	330%
Total Carbohydrate 137.70g	50%
Dietary Fiber 19.00g	68%
Total Sugars 10.70g
Protein 345.20g	690%

Vitamin D 245IU	1225%
Calcium 310mg	24%
Iron 83mg	462%
Potassium 5132mg	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.

Source of Calories

Fat: 60.7%

Protein: 28.1%

Carbs: 11.2%