Whether you're craving haggis but can't find it, or are vaguely tempted to try it but a little unsure, this simplified recipe is for you. All the flavors of the classic Scottish dish with easier to find (and more familiar) ingredients.
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Haggis is one of those things that many have heard of, but in a semi-mystical way. Unless you are Scottish or have visited Scotland, you probably haven't tried it. Being Scottish, I tend to find the first question people ask when you get on to the topic is "what's in it?"
Sadly the answer often means there's very little chance of them trying it. I have tended, over time, to change my response to being more vague. I reply more along the lines of you might not like the sound of the answer, but that goes for a lot of things, if you really knew, like some fast foods.
However with haggis, while it might sound a bit weird it's actually all pretty good for you and tasty too.
What's in haggis?
For clarity's sake, haggis is generally lamb heart, lungs and often liver and/or trimmings mixed with onions, oatmeal and spices. The mixture is then traditionally cooked in a lamb's stomach, which is probably what is most offputting for a lot of people.
Haggis has a fairly rich flavor but you balance out the taste with the traditional sides of mashed potatoes ("tatties") and mashed rutabaga/swede ("neeps").
These days haggis as a stuffing is also common, as we in fact had at our wedding. And there was a pretty good clearing of plates, despite very few having had it before. True, there was wine and we may have more adventurous friends than average, but it goes to show it really is tasty.
When is haggis served?
Haggis is most traditionally eaten for Burns' night on January 25th. Robert Burns is the national poet of Scotland. If nothing else, you probably know him for 'Auld Lang Syne'. Scots far and wide celebrate his birthday with a typical peasant dinner of haggis, neeps and tatties. Along with a dram or two of whisky, naturally.
It probably helps that Burns' wrote a poem called 'To a haggis', now traditionally recited as part of the dinner. The haggis may even by brought in to the room with bagpipes playing.
We don't always keep the tradition up, at least not in a grand way, but did host smaller Burns' night suppers a few times when we lived in London.
The US laws ban some of the ingredients of a traditional haggis so you can't get a truly authentic one. Even those ingredients you are allowed can be hard to come by if you try to make it yourself.
So, I decided to make a simpler version with ingredients that are easier to find. Plus hopefully less off-putting for those who might not quite be up for trying the real thing. The result is really tasty, retaining the essence of the traditional haggis but a little less strong and gamey.
How to make this simplified version
This version is pretty easy to make. Yes, it takes a little time, but very little of that is active. You simply pre-cook the onion, meat and spices, simmer it in the stock, mix in the oatmeal and bake.
I haven't pre-roasted the oatmeal as some do as I figured it's going in the oven which will slightly crisp the top anyway. When you put it in your dish for the oven, it may look like it has a little too much liquid (as in photo below) but don't worry, the oatmeal will absorb it and take on the flavor.
I originally subtitled this "my heart's in the Highlands", partly in honor of one of Burns' poems. The first time I made this, I also brought the 'heart' to life thanks to a slight mistake. I picked up some potatoes which I thought were just red-skinned but in fact were pale pink inside.
But they gave me an idea. When I was little, I found haggis too peppery on its own so made a 'sandwich' by layering swede mash, haggis and potato together. I figured with some pink potatoes, why not do the same here and make it in a heart mould. Valentine's day isn't so long after Burns' Night, after all.
In case you are wondering, the swede in the above is also not quite 'normal' color either. It's what is known here as a Gilfeather swede which is a lot paler. It's normally more of a yellowy-orange (as in the other photos). But the taste is virtually the same.
You can also use this take on haggis in other dishes, just as you would the original, such as haggis stuffed chicken (chicken Balmoral) and haggis bon bons (where you bread and fry balls of it).
I hope you might give this simplified haggis a go - it has won over many people who are either existing haggis fans or newcomers. The flavors really are so close to the 'original' but it's certainly easier (though do try the 'real thing' on a trip to Scotland some time if you can, too!).
Try these other classic Scottish recipes:
- Cranachan (cream, oat, whisky & raspberry dessert)
- Oatcakes (oat crackers)
- Cullen skink (smoked haddock chowder)
- Smoked salmon pate
- Plus get more British recipes in the archives.
Simplified haggis
Ingredients
- ½ tablespoon butter approx, or a little more as needed
- 1 onion
- ½ teaspoon ground black pepper or more, if you prefer a stronger pepper flavor
- ¾ teaspoon ground coriander
- ¾ teaspoon nutmeg
- 1 teaspoon allspice
- ½ teaspoon dried thyme or fresh, slightly chopped if fresh
- ¼ teaspoon cinnamon
- 1 lb ground lamb lamb mince
- ½ lb chicken livers
- 1 cup stock eg beef, chicken
- 4 oz pinhead oatmeal (steel cut oats)
Instructions
- Preheat the oven to 350F/175C.
- Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
- Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
- Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
- Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
- Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
- Cover the dish and put in the oven for 30mins.
- Remove the lid and cook another 10 mins.
- Serve with mashed potatoes and mashed rutabaga/swede.
Video
Notes
Nutrition
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Winston Smith says
Did a Big Y-700 DNA test and I am 87% Scottish. Found out I'm a Stewart of Atholl and since those 116 temperatures that we got in June 3 years ago I have been wearing a kilt. I found your recipe for Haggis, not the heart-shaped one. It took me 3 days to round up the rutabagas since everyone at the store told me turnips are rutabagas. NOT! USA has a habit of making up names for things that are not what they are. Finally a trip to WinCo I found them. I first made the Tatties & Neeps and they were excellent.The next day I made the Haggis and it looked exactly like your photo. After eating the combination of the 3 I found myself hoping that it should taste not-so-good because it it so good I am afraid I will eat too much of it! Today, after I eat a tad bit more, I will freeze it and eat it some next week. I was informed that the potassium levels in rutabagas is high and people with kidney conditions should be careful. I'm thinking if the skins are removed in both the potatoes and the rutabagas it should remove most of the potassium. I used grass fed, organic lamb and chicken livers. I'm in my 70's and this is at the top of my list for a guilty pleasure! Thanks!
Caroline's Cooking says
Oh, I'm so glad to hear you enjoyed it! Indeed, rutabagas are a tricky on, often mis-named - interestingly in Scotland "neeps" are often called turnips in Scottish-English (and turnips are also called turnips, we just probably eat the white ones a lot less people normally don't get confused), while in England you would call them swede. But glad you found them in the end and enjoyed it all!
Daniel says
Awesome thank you for sharing
Caroline's Cooking says
Thanks!
Kitty Johnstone says
This is very close to the recipe I use - the main difference is I steam my haggis. Traditionally haggis is boiled in sheep’ stomach, but can also be done in a cloot (close woven fabric, usually high count cotton) and boiled. I choose to steam mine in a pudding basin, either with the basin’s own lid (if it has one) or with a double layer of cloth laid over the basin and held firmly with string.
Haggis is a wonderful dish for cold winter days. Besides having a lamb recipe similar to the one you posted, I have one or two in my jotter for “Nae Meat Haggis” or “A Wee Bit Like a Haggis”. I was raking around for cracker recipes when I found your site. I like your no nonsense style and will be trying out many of your recipes
Best wishes from Edinburgh…
Caroline's Cooking says
I'm glad you found the site (Edinburgh is where I am from!) and hope you enjoy some of the recipes! Indeed, I know many people boil haggis, and it probably is the more typical way, but my mum always cooked it in the oven, I think she felt it had more flavor and liked the crispy bits (and I have to say I did like those), hence me doing that way here.
Jo Summers says
Excellent. We just got back from Scotland and this tasted exactly right and easier than I thought. Thank you
Caroline's Cooking says
I hope you had a good visit, and so glad this matched up and was easy for you to make!
Sarah says
Hi, I'm keen to try your recipe having just got back from Scotland and loving the Haggis. A great way to get livers into ones diet!
Just wondering the oats you are used looked really fine. In Australia would rolled oats do the same or quick oats which is smaller? Also do you think you can just freeze the leftovers? I was hoping I could like roll the mixture once cooked and then freeze. Just wondering if anyone has tried to do this?
Thanks
Caroline's Cooking says
So I had to look up one of the Australian supermarkets as I couldn't remember what they were called in Australia but knew I had managed to get them when we lived there - the type of oats is steel cut oats - instead of flattening the oats the whole grains are cut into little chunks which is why they are a lot smaller. Yes, I think leftovers would freeze, and the mixture is slightly sticky so you could probably form it into a roll though whether it will hold completely I am not sure. Hope you enjoy!
Robin Gutmann says
Hi Caroline. I've had haggis in the US which we know is not the same due to restrictions. We just returned from Scotland and ate haggis nearly every day. Best was at The Arcade in Edinburgh Cant wait to try your recipe. Thank you so much.
Caroline's Cooking says
I'm so glad you enjoyed it so much during your trip - I hope you like this take on it to make at home, too!
Alan Woolnough says
Thanks for this. Looks good and simple. I will definately be giving it a go.
Caroline's Cooking says
Thanks - enjoy!
Mo Robinson says
Sounds really tasty. Being Scots, I am a haggis aficionado but it seems to be getting more difficult to buy here, where I live, in Canada. I’m going to try this recipe, while it’s still cool here. A good “ stick to your ribs” dinner.
Caroline's Cooking says
I hope you enjoy - indeed "stick to your ribs" is probably fair!
Ceri says
Really great recipe and very close to original recipie and taste. For me more pepper and it will be perfect. Thank you it's so tasty
Caroline's Cooking says
I'm so glad to hear you enjoyed it!
joan maughan says
I live in rural Queensland but am from East lothian, Scotland. I really miss Haggis and it is not available here. Today I made my own. I followed your recipe but added more herbs and seasoning. The result was delicious. I also made Neeps and Tatties. The neeps were as white as the tatties, so didn,t look like our orange turnip but tasted good. Thank you for the recipe Caroline. Will certainly make again.
Caroline's Cooking says
I'm so glad you enjoyed it! (I'm from Edinburgh so of course know exactly where you're from!) I believe the orange turnip goes by swede in Australia, as it would in England, but know it's harder to find, if that helps for next time at all.
Marie says
I had haggis whilst on a trip to Edinburgh. It was very tasty. I am not a fan of liver and did not detect the taste of organ meat. I know it’s traditionally made with sheep’s lung and heart. Does that mean it may not have been included or do lungs not have that flavor? Can you taste the liver in this recipe?
Caroline's Cooking says
So haggis is traditionally made with the "pluck" which means lung, heart and liver. Cow's liver is quite a bit different in flavor than other ones - it has much more of an iron-y taste and so some of what you might not like about it, I don't tend to find the same with the sheep's liver in traditional haggis or in chicken liver. So personally, between the fact this uses chicken liver and also with the spices, I don't find you can taste the liver in this. I'd make sure you use really fresh liver and chop it up finely for best flavor and for it to blend in as much as possible.
Virginia K says
Made it. Love it. I wasn't sure at first but trusted the process. The only thing I did differently was added a little bit more chicken livers and I ground them in my sausage grinder. Then at the end before the uncovered 10min, it was looking a little too dry. So I added about 1/4 c more stock.
Caroline's Cooking says
I'm so glad to hear you enjoyed! Indeed, grinding the liver gives them a finer texture (though I think slightly chunky also works). And yes, sometimes if it's simmering that little higher you might need a bit more liquid, always good to keep an eye on it and ajust.
Cindy says
We went to Scotland for the first time last fall. I ate the haggis every time it was served—slightly different from hotel to hotel. I found myself craving some haggis today, found your recipe and made it! So so good! I served it with mashed turnips and mashed potatoes. My husband loved it! The recipe is a keeper—I will make it again! I
Caroline's Cooking says
Oh I'm so glad to hear you both enjoyed it (and that it stacked up against what you tried on your visit!)
Annette Marie Schmitz says
It was a good recipe except for the cinnamon. I didn't care for the flavor with the cinnamon, I noticed other recipes don't include it. I will make it again but leave out the cinnamon. I'll use that in a dessert!! I would really like to try the real thing, but, alas, will never be able to travel to Scotland.
Caroline's Cooking says
Appreciate your comment. Personally, I don't find the very small amount of cinnamon stands out at all, and it's not something others have mentioned. It merely helps add a slight warmth in flavor overall. But people can sometimes be more sensitive to particular flavors, so clearly if you prefer without, it makes sense to skip in future.
Virginia K. says
I personally loved the cinnamon and added a wee more than it called for. I have had loads of traditional haggis, in Scotland, and this was nearly perfect. I think next time I'll add some suet too.
Caroline's Cooking says
Thanks for sharing - certainly people have different tastes! And yes, I can see suet working well, it's just not something I for one find easy to get hold of hence I didn't really factor it into the recipe.
Tim says
I live in the States and I've made several different "pretend haggis" recipes after my visit to Scotland. This recipe is by far the closest I've gotten to the taste and texture of the real thing. Thanks!
Caroline's Cooking says
I'm so glad to hear! It was created after not being able to get a good version of the 'real thing' so I'm glad you found it pretty close, as that was the aim.
hannah aarvold says
Tasted exactly like haggis, we loved it. Thank you.
Caroline's Cooking says
I'm so glad to hear you enjoyed! (We had some tonight ourselves!)
mandy whitehouse says
What can I use as an alternative to minced lamb? I live in France and they don’t sell it here and lamb itself is incredibly expensive. I saw a leg of lamb last week for 52€! Can I use pork or beef mince?
Caroline's Cooking says
Beef mince would probably be close but doesn't quite have the same depth of flavor - a mix of pork and beef would have more flavor, though it's definitely different. I have seen goat meat mentioned as an alternative to lamb, not sure if that's any easier for you to find. Venison is another option to consider that has a bit more of the gamey flavor.
Christopher McMahon says
What kind of stock, chicken or beef?
Caroline's Cooking says
You can use as you have and prefer as long as it broadly goes with lamb. I would say not fish or ham, but chicken, beef or vegetable will all work.
Rhet says
This was really excellent -- thank you for sharing this recipe! The texture and flavor were very similar to the "real thing" and much easier to find the ingredients.
Caroline's Cooking says
I'm so glad you enjoyed! Yes indeed, part of why I developed this was because it was hard to get "true" ingredients but it's definitely close enough that we love it just as much (if not more these days!).
S. Pare says
Can I double this??
Caroline's Cooking says
Yes, you can easily double everything, then just use a larger dish to finish in the oven.
Nancy says
I fell in love with haggis on a recent trip to Scotland, so I can’t wait to try this! Any suggestions for a gravy to go with it?
Caroline's Cooking says
I hope you enjoy! So one option would be to make a whisky sauce to go with it, like the one I serve with chicken Balmoral - it's a lovely creamy sauce with a nice whisky flavor!
Cody says
Caroline, I was going to make your haggis , and was wondering if I could use beef liver I instead of chicken liver? Would it be the same? And was going to use half ground beef and half lamb. I cant find chicken liver in stores. Or could I omit the liver altogether? Thanks in advance!
Caroline's Cooking says
So personally, I think it's worth having some liver in there to get closer to the 'true' haggis flavor that is made with liver, amongst other organs. I think beef liver could work, it does just have a bit stronger flavor, so I would maybe use a bit less or you can also soak liver in milk for an hour or two (in the fridge), then drain before cooking, to help milden any iron-y flavor. I think half beef, half lamb would be fine, too. How interesting that you can get beef liver more easily than chicken as for me it's definitely the opposite!
Cody says
Hi caroline, Thank you for the quick reply.Ohh I went to the market today and I found the chicken livers! Funny thing, I never noticed them before, probably because I always seen the gizzard packs, I never noticed the little container the livers come in. And they had a lot. So I was wrong, they do stock them! Just never noticed. I always used to buy a whole chicken, and the liver and gizzards would come with it. But it would only have one liver with it. I bought the container of them and froze them. Hopefully ,they freeze ok? I am going to make this haggis in a couple weeks when I visit my mom. I couldnt find ground lamb , but I will go to another store that has it. I will omit the ground beef for now,and stick to your recipe with lamb. I cant wait! I been wanting to try haggis for years. Thanks again!
Caroline's Cooking says
Oh perfect! Hope you enjoy.
Virine says
Thank you so much Caroline. We love your haggis. It's even more precious now that we can't find any in France.
Caroline's Cooking says
I'm so glad to hear you have been enjoying it!
Jill Shepherd says
We traveled to Scotland about a year and a half ago and fell in LOVE with haggis. We couldn't get enough and ate it all over the country! When we got home, we craved it something terrible and I found your recipe and we have made it multiple times since. It really does taste like the real thing and it uses ingredients I can easily get here in the states! Great recipe!
Caroline's Cooking says
I'm so glad to hear you enjoyed it as part of your trip and that this has helped fill the gap since you returned!
Caroline says
Really impressed with this Haggis recipe! Just made it for a second time and it was just as good! First time was made for my Scottish friend and she thought it was great, along with Cranachan which was really delicious!! Would highly recommend both!!! (Thank you Caroline!)
Caroline's Cooking says
I'm so glad to hear you enjoyed - both are definitely favorites when I get nostalgic for some Scottish food!
Kitty Johnstone says
I loved your straightforward Haggis recipe. It’s actually not much different to my own. The one major difference is I steam my haggis (and other mealy puddins) in my stove top pressure cooker. I do so utilising a pudding basin with its own lid, together with a bit of grease proof paper aka baking parchment. I make puddings with any meat I have to hand, and frequently use carving scraps or leftovers. I even make veggie puddings. Made with individual pudding basins they can be frozen. Previously frozen puddings/haggis are best thawed naturally, but heating by microwave is quick, easy and takes less power. Thank you for posting the recipe. The photos are making me hungry…
Caroline's Cooking says
Glad to hear you enjoyed! And yes, I can see pudding basin/pressure cooker working well, too.
Nicola says
I’m also a displaced Scot who loves haggis, but here in Australia it’s as hard to find as it is ridiculously expensive, and not always that good…. So I also came up with a super fast version I think is a more than acceptable version of the original (50 years later and I still have nightmares about my mum cooking proper haggis. It tasted great, but the ghastly image of a sheep’s pluck simmering away with the windpipe hanging out the top of the saucepan scared me for life!). I chop some onion and fry it with the contents of a couple of lamb sausages - they seem to have enough of the offaly bits necessary for that haggis flavour, tho you want to avoid any with too many other flavours like ‘ smoked honey and rosemary’ and the like - then I add toasted oatmeal, stock, spices - nutmeg and lots of pepper - and some lard, and simmer the lot for about half an hour. It’s not half bad and so easy for a week night dinner, but I think I will add some chicken livers next time as you do for extra flavour.
Caroline's Cooking says
Like minds, it seems! I definitely recommend trying some chicken liver in there too, as well as the other spices - allspice is one on top of what you mention I feel you need to get the right overall flavor.
AliceK says
Everyone really enjoyed this! The seasoning sounds exotic, but was delicious. I seasoned pretty highly with salt. There was no mention of it in the ingredients? Pinhead oatmeal is the same as steel-cut oats. I would even use more oats than directed. I used vegetable stock. I served it with turnips in cheese sauce. My husband enjoyed his with some Ardbeg whisky in honor of Robert Burns!
Caroline's Cooking says
Glad to hear you all enjoyed! Indeed haggis seasoning doesn't particularly feel "Scottish", I know, but it works so well. Salt is one of those seasonings that I think it depends on your taste, here. And Ardbeg is a great choice!
Jan says
Can thìs recipe be put into sausage skins and boiled in the same way as a traditional haggis. If not is there another recipe and method that would work with sausage skins
ThaI can use th
Caroline's Cooking says
I haven't done it that way myself, but I believe at least one or two other readers have put it into a skin and had it work. You may need to simmer slightly longer on stovetop before transferring, just to make sure there isn't too much liquid as you put in the skin and also to have the oatmeal that little further along in cooking.
Jon Morrison says
Caroline,
We’re using your recipe for our Burns Dinner for up to 70 people. Any suggestions on the best way to do it? Thanks.
Caroline's Cooking says
Wow, that's a lot of servings! I'd suggest making a few large casserole/baking dishes, each maybe up to 4 times the amount in this recipe. If you go through the same process just multiplying everything up each time. I would get each dish to the point where it is ready to go in the oven, then bake a few dishes at a time (depending on the size of your oven). You could also cook them ahead, just making sure it is slightly on the under-cooked rather than very crisp on top side, then reheat if that suits better. I would just cover with foil during any time they are not in the oven and potentially for re-heating. Good luck!
Val says
Can one use pork mince instead of lamb mince.
Caroline's Cooking says
In theory, yes, but I am not sure the flavor would be quite the same - if you want to avoid lamb, I would have thought beef is closer flavor-wise, or even a mix of pork and beef to get some of the richer aspect from the pork.
Rob says
I have tried this three times now. As a Scottish native abroad, I always struggled to find a good alternative. This one hits the mark. My wife even commented it was better than the haggis that we used to have at the official Burns supper in Anchorage, Alaska.
Caroline's Cooking says
That's so wonderful to hear!
Sir Kevin Parr Bt says
I TRIED REAL HAGGIS in Scottish home of friends . Did not ask and ate it well .In fact loved it .Then was told what was in it? Best way to enjoy it tell them nothing .Serve and observe another convert
Caroline's Cooking says
Glad to hear you enjoyed it! I would tend to agree, in most cases it's as well just to try and not dig and not worry too much on the exact ingredients. But at the same time, if you want to recreate it at home, getting those ingredients can be tricky which is why I developed this recipe.
Dan says
Toast the oats to golden brown before adding for even more flavor. Otherwise made this as directed and absolutely love it. Lovely with brown gravy agus Irn Bru.
Caroline's Cooking says
So glad to hear you enjoyed! And yes, I can definitely see it being good with toasted oats, if you have the time etc.
Roxie says
I recently visited Scotland. Our first stop was Edinburgh. Haggis was on the breakfast buffet and I was eager to try it. I like it! Along the tour I also had the haggis bon bons (so yummy) and one night I had haggis, neeps and tatties. That combination was a little rich, but good. I cannot wait to try this simplified version.
Caroline's Cooking says
Always love hearing when people make an effort to try local foods - always one of the best parts of a trip for me. Sounds like you did a great job trying haggis in a few different ways! Hope you enjoy this version, too.
Laura V. says
Upon my return from Scotland, I had to make haggis! I did a lot of research and finally found your recipe. Living in the United States, I could not get the real ingredients, and your recipe was perfect. The day, after I return, I prepared your recipe, and it was excellent! Since I didn’t have a stomach to cook my ingredients, and, I had this brilliant idea to use a slow cooker cooking bag (slow cooker liner). It was perfect, it behaved exactly like cooking it in a stomach, and my haggis came out wonderful! Thank you for creating this great recipe… I make it pretty often now…
Caroline's Cooking says
I'm so glad to hear you enjoyed it (and more than once!), plus great idea with the slow cooker liner!
Burke says
Replaced the pinhead oatmeal with buckwheat to make it gluten free.
Delicious.
Any suggestions as to which scotch you think goes best with it?
Thank you!
Caroline's Cooking says
Glad to hear you enjoyed, and that sounds like a great replacement to make it gluten free, too. On whisky, a lot really depends on your personal taste, though it may be good to go for one with a reasonably robust flavor given the flavors in the food. If you are up for a peated whisky, this could be good as the slight spice to the whisky and pepper in the haggis should work well together. So something like Talisker or Ardbeg could be good. If you're not such a fan of peat, then Glenkinchie Distiller's Edition or one of the sherry-cask Speysides like The Macallan are other ones to consider.
Cindy Hahn says
I made this for a Burns Supper, since my friends are not all up for traditional haggis but were willing to try something less "rustic." Winner! My daughter even asked to take it to work for lunch. Quick question: could this recipe also be made using a bung? My uncle wants to have the theatrical carving into the haggis next year, and says he will get one. I love the taste of this so much that I hope it could be cooked - or just warmed - in one.
Caroline's Cooking says
So glad to hear you enjoyed! Yes I think you could partly cook it in a bung, but I would cook it either in the oven or on the stove long enough to have the oatmeal absorb the liquid before transferring, as otherwise you will probably have liquid leaking and it could cook unevenly. But for a final cook or warm after, I think it would be just fine.
Flo says
I made this for my family today and they all absolutely loved it! Tastes just like the Haggis I had in the pubs in Edinburgh! I didn’t bake it. Just simmered it for 20 min first, added the pinhead oats and simmered it another 30 min, and it came out perfectly! Thanks so much for this recipe as I can actually get all the ingredients I need for it and the taste is perfect!!
Caroline's Cooking says
So glad to hear you enjoyed and it matched up with what you had in Edinburgh (my hometown!)
Ken Buschle says
Caroline,
My wife and I spent October in Scotland visiting our daughter and granddaughter who are living there while her husband gets his masters from the University of Edinburg. Naturally we were introduced to Haggis while there, but only as Haggis pie by the University, Haggis grilled cheese at one of the castles, and Haggis Bon Bon's with crispy kale at the Arcade Haggis & Whisky House on Cockburn Street. Consequently, I cannot attest that it is the same flavor, but I will say the it was delicious! I made a batch a few weeks ago to test my skills and we had some for breakfast then froze the rest for a traditional Burns Night dinner with neeps and tatties (and a dram of 10 y.o. single malt). It froze very well.
There is a traditional dish developed in Cincinnati by German immigrants, and not found anywhere else, called Goetta (Get-a). Substitute ground beef and pork scraps and organ meat for lamb and you have the basic Goetta recipe. It is served for breakfast everywhere in Cincy.
Caroline's Cooking says
Glad to hear you enjoyed! And yes these days there seems to be so many twists on serving haggis - hope you enjoyed your time there! Edinburgh is actually where I grew up. And just looked up goetta as it wasn't one I had heard of, looks interesting.
Ken Buschle says
Yes, we had a wonderful time. Beautiful country, friendly people, and delicious food. Our daughter lives in Stockbridge but since we were there for a month we were able to take trips to Oban and Inverness as well.
You should really try the Goetta. We left Cincinnati for Florida 40+ years ago, but it is easy to make and everyone seems to enjoy it. Instead of ground pork I use pork sausage so I can decide weather to make mild or spicey without having to play with the recipe. Our daughter says that American style sausage is not really a thing in Scotland so she needs to spice it up.
Love your website.
Eve says
Hello fellow Mediaviner! I came searching the interwebs for a Haggis recipe that I could make for Burns night - my OH is a poet, we live in The Netherlands and ready made haggis is impossible to come by! Your recipe looks amazing, and I'm inspired having read all the positive comments too! Thanks for sharing this!
Caroline's Cooking says
Thank you, hope you enjoy!
Anne Lomas says
I have just npmade your Haggis Recipe and at first I was doubtful but it turned to perfection. I am Scottish and now live in Spain and just could not get a haggis, i have Cullen Skink and Clootie Dumpling all done which I have done for more than 40 years.
Caroline's Cooking says
So glad to hear you enjoyed! I can understand, it may not seem quite right at first, but it really does work out! And perfect with those other classics, too.
Paul says
I have not made it yet but give 5 stars for the adaptation. Wife hates liver, so that will be deleted. What intrigued me is that if you delete the chicken liver, replace the pin oats with bulgur wheat, and add some ground nuts, you have baked kibbee, one of my favorite Lebanese dishes, even with similar spices. Another example of how similar cuisines can be around the world.
Caroline's Cooking says
Thank you - indeed it can be interesting to see the similarities between some dishes in different parts of the world.
Margaret says
Being born and raised in Scotland and eating my share of Scottish haggis, I must admit I was a bit sceptible about this recipe. It smelled like haggis, it looked like haggis, and it tasted a lot like Scottish haggis. Not the real thing, but close enough. I have left overs which will do another meal and I will be making this a lot. Thank you.
Caroline's Cooking says
Ha, as a Scot myself I can understand the skepticism, but glad to hear it won you over as a close alternative!
Ellen McGurk says
I made this last weekend for our Scouts BSA boys troop campout, which was built around a Highland Games theme. Almost everyone -- boys and adults -- tried it. Even though scoring a point for their clan by trying it was the motivation for the scouts, many came back and told me that they liked it, and a few asked for another spoonful.
On a personal note, I found it to have a great depth of flavor. I probably shorted it a bit on pepper because I have never actually counted how many grinds it takes to make a teaspoon, and I didn't have any ground pepper on hand. I did add a sprinkling of Kosher salt to the onions while they were sweating and I would probably be just a little more generous next time.
Thanks for sharing this -- if I ever get to Scotland, I will definitely be willing to try the real thing now!
Caroline's Cooking says
How fun to have a Highland Games theme and glad to hear so many tried and enjoyed. And great that it has encouraged you to try the 'real thing' if you're in Scotland!
Ruth says
Can you place this recipe in a Haggis ?bung, synthetic bag got from eBay and boil it? I want to make this dish as authentic as possible. As is, it sounds yummy.
Caroline's Cooking says
Yes I think you could - in fact I think you may find another comment where someone mentions using the haggis skin/bung. I'm not sure if they boiled or roasted (personally, we have always roasted in my family with bought haggis as well, but that's just a preference).
Ruth says
I have became across your recipe which looks fantastic, however I thought the ingredients was stuffed into the stomach and boiled. That was how it was cooked in Scotland when I was there 42years ago! Please advise me on the modern way it is cooked.
Thank you
Caroline's Cooking says
Yes, indeed haggis is traditionally stuffed into a sheep's stomach, although these days synthetic versions are probably more common (basically big sausage casings). Since they can be hard to get hold of, though, that's why I have made the mixture in the dish. In terms of cooking, you have a couple traditional ways - some boil, but my family always preferred roasting so you get some nice crisp edges just under the casing.
Sandie Everard says
How about adding an 2inches of spicy chorizo sausage ground in with the meat.
I am making this Haggis for a friend and will try it.
Sandie
Caroline's Cooking says
While it might be interesting, the flavors in chorizo are very much different from haggis - neither chili nor paprika (depending on whether using Spanish or Mexican) have ever been a part of Scottish cooking. So personally, it's not one I'd opt to add but of course any recipe is a base to experiment with, it just might no longer be the original dish.
Ronald Clingenpeel says
If you put in chorizo, it's not haggis anymore. It's that simple. Call it something else.
Beth Gillis-Smith says
I used this to make Haggis Stacks; I didn't use the liver, but followed the recipe otherwise for a lovely Burns Night supper. I layered the haggis, butternut squash (couldn't find turnips!), and mashed potatoes with a whisky sauce. Very tasty and different for this California cook! Served with leek soup and a raspberry whisky tart. Thanks for the recipe!
Caroline's Cooking says
Glad to hear you enjoyed and all sounds like a delicious meal as well!
Sam says
Used ground beef instead of lamb, as I live in the middle of nowhere. Came out great. I usually used finely chopped beef heart as well as liver and ground meat and stuff them in collagen summer sausage casings. This was so easy and yummy. Will be making it again.
Caroline's Cooking says
So glad to hear you enjoyed and that you found it easy! And yes, some heart as well (as well as beef rather than lamb/chicken) can work if that's what you have.
Darcy McTernan says
I made this for a Rabbie Burns night dinner. I had to use calves liver because I couldn’t find chicken liver. It was delicious and I have to say it was as good as some I had in Edinburgh!
Caroline's Cooking says
That's great to hear, perfect for Burns Night!
Alastair Murdoch says
Thank you! I made this for Burns Night yesterday (in New York), and it worked an absolute treat. Truly authentic-tasting and looking. I also used calf’s liver, as the local butcher had some in. The requirement for ‘pinwheel’ oatmeal was a challenge - I went with steel-cut oats (as they are sold here) instead of rolled oats, and the consistency, texture and look worked very well.
Caroline's Cooking says
I'm glad to hear you enjoyed! Yes, steel cut are pretty much the same as pinhead oats (if not the same) so that's definitely the best choice from your options.
Beth Walters says
This is in the oven even as we speak.
It smells amazing and tastes even better (yeah, I snuck a taste!)
Thanks for sharing.
Caroline's Cooking says
Wonderful, enjoy the rest too 🙂
Lauren says
I made this tonight but used beef liver as that’s all I could get and added 1/2 lbs of chicken hearts (which requires a bit more stock as well as more oats to balance) along with the lamb. I ran it all, including the onion, through my meat grinder which I feel made the texture more fluffy. I cooked it in a meat loaf pan and also broiled it at the end to crisp the top up. Let me say, my family including my 11 year-old who normally turns his nose up at haggis, ADORED it! My husband thinks it is as good as the haggis we’ve had in Scotland and much better than the small tubes of MacSween or tins we can get here in Canada as they omit the offal which I think is key to the haggis’ rich flavour. I’ll be using this recipe more than annually for Burns Night. Thank you for sharing!
Caroline's Cooking says
That's so great to hear that it went down so well, and indeed the offal substitutions sound good as well.
Jack says
Hi Caroline,
Looks like a great recipe. We're looking to do something homemade for burns night, but my partner is on quite a restrictive low-fat diet. Have you got any suggestions for reducing the fat content of the haggis recipe (to below 20g per portion) so we can both enjoy? - would using lean beef or 10% fat lamb be ok?
Caroline's Cooking says
Personally I think the flavor of lamb is better for this than beef, so I would stick with lamb if you can. But yes I think you could reduce the fat content and it should still work pretty well, it will just be slightly less rich. Generally, commercial ground lamb/lamb mince is a higher percentage, but if you are able to get leaner or can grind your own to be a bit leaner, then I think it should work, or else mix a blend of lamb and lean beef, maybe.
Diane says
I’m making this today but wondering what stock everyone used?
Caroline's Cooking says
I typically use chicken stock, as that's what I most commonly have around, but you could also use beef or vegetable.
Neil Spencer-Jones says
We thought this was fabulous. We are in France and normally visit family in Edingburgh and bring back a few Haggis for the freezer. Sadly due to Covid this has not been possible so I thought I would give this a go. I thought I would tell you what we did and any changes, if it helps anyone else.
Minced Lamb is not common in France so I used trimmed breast of lamb and put it through my meat mincer with a fine disk. I could not find steel cut or pinhead oats anywhere but did find whole dehusked oats on Amazon (sold as "gruau" in france) and gave this a good blitz in my food processor. I also toasted the oats in a hot oven until they just started too colour...because I sourced by mail order from Scotland a pack of artificial haggis bungs. They hold 1Ib. So after cooking in the pan instead of roasting in the oven I stufed the filling into the bungs. I made double the quanity in your recipe it made two 1lb haggis and two haggis sausage. I froze one and the sausages and chilled the other one. I also incresed the pepper for this amount of mix to a 15ml tablespoon. On St Andrews night we had the chilled one. I wrapped it in tin foil and put it in a bain marie of boiling water in a 100C oven for two hours. It was perfect, we had it with tatties and neeps and whisky sauce. Thanks again. PS The company that makes the Haggis Bungs/Skins ships globally.
Caroline's Cooking says
That's great, glad to hear you enjoyed. My grandfather used to grind his own meat, whether available or not, as he always felt it tasted better. Great that you got hold of some skins as well!
Paul Seabrook says
Love the flavour and texture achieved with this recipe. Next time I will up the oatmeal to meat ratio a bit. Didn't have nutmeg, allspice and cinnamon in my pantry. Didn't even miss it.
Caroline's Cooking says
Glad to hear you enjoyed, though I'd definitely recommend adding the spices next time as well as they really are good in there.
Paul Seabrook says
I will try it with those spices as soon as I get some. Today as I write I'm making more with the addition of bay leaf and sichuan peppers. Can't wait to try it, topped with fried eggs, my fave being duck eggs!
Cheers
Isabela says
Out of curiosity, would any other type of meat work for this recipe, like ground beef instead of lamb?
Caroline's Cooking says
Yes I think you could use ground beef and it would be just fine, the main reason for lamb is the flavor is much closer to the 'real thing' which is all made from lamb cuts.
Robbie Stewart says
Amazing. My grandma made turkey stuffing that was almost identical to haggis, except she used ground beef. Our family still uses a very similar base recipe and there are never leftovers.
The strange thing about the comments above, is that there is cinnamon, coriander, etc which are most definitely not traditional Scottish herbs, but when a comment about using paprika or chile was made, the author mentioned the non-teaditionality of it.
My grandmother used wild sage, wild onions and leeks, thyme, rosemary (not native but very hearty) and whatever other local herbs were available, with a generous amount of very high quality sea salt...I stress, very high quality....she would boil her own sea water in giant vats (well not her but paid people to) during certain times of year to get the best tasting salt from the North Sea.
She was from Aberdeen...her family is of the Walker clan, known for confectionaries add crisps.
Long story longer, when she moved to Canada, she made due with what was available and then made it a tradition in Canada.
She still was anal about her salt though. If anyone tried to put "Windsor" table salt in their food, she would rap them on the knuckles.
Caroline's Cooking says
How interesting! Indeed, there are a number of Scottish/British stuffings that are quite 'meaty' and so have some similarity to this, and those do tend to use herbs. And I understand, cinnamon etc are far from native to Scotland, but they are, for whatever reason, part of the traditional spicing used in haggis. Some food history can be a little mysterious!
Liz Hart says
Tried this recipe a couple of weeks ago, just felt it needed to be spicier for us so last night made it with tablespoon of white pepper and also threw in some crumbled black pudding. It was just perfect for us. Hubby is from Glasgow and my dad is from fife so have eaten lots of haggis in the past. I have to tell you that this is our favourite. I have made a more traditional haggis in the past, scouring the shops for the obscure ingredients, only to find your much easier recipe is far superior. I used Sainsbury’s organic Scottish oats as they are quite fine in texture. Thank you so much for sharing this recipe.
Caroline's Cooking says
So glad to hear that! Yes, I know if you like a more peppery haggis, you will probably need a little more so glad you worked out what that amount was for you. I can definitely see black pudding being good in there too.
Carlos Finck says
I have made the haggis today, all my family told the taste was very close to the what we have tried in Edinburgh. Lamb is a bit difficult to find in Sao Paulo, Brazil, where we live. I was obligated to buy a frozen piece of the meat and ground it using a processor, so maybe it was too ground. To my personal preference, the chicken liver taste was a bit pronunciated, but the rest of family has loved the dish, so, who am I to fight about it? Finally, rutabaga simply doesn't exist here, but we have survived without it. Anyway, thanks for recipe!
Caroline's Cooking says
Glad to hear it went down well! Yes, I know rutabaga/swede can be a but hard to find in some places, it's definitely more of a cold-weather climate vegetable. Mashed cassava may be not too bad as an alternative for another time.
Carlos Finck says
Great tip! I'll try cassava next time (actually, I love it). Thanks a lot!
Wayne Harder says
Hi Caroline,
Do ya think venison could be used in place I’d the lamb?
Tapadh leibh,
Wayne
Caroline's Cooking says
Venison is a lot leaner than lamb, so I think while you could replace some, I'd caution against completely replacing as you need the fat in there as well. I'd suggest maybe swap out half?
Gordon says
I made this in Australia for my Scottish mum last year (86 years old) and we all loved it. Thanks so much for the recipe. Making it again tomorrow for some Aussie friends.
Caroline's Cooking says
How wonderful, glad you enjoyed and will be having again! We'll be making it again here tomorrow as well 🙂
Janet says
I am planning to make your recipe for haggis this weekend. I cannot find pinhead oatmeal in Enland. Would it work using rolled oats?
Looking forward to celebrating Burns night this weekend. I gave the bagpipes primed on my spotify playlist!
Thanks
Caroline's Cooking says
I haven't tried it, but I think it should work, it will just be a little different in texture. I'd suggest maybe pulsing the rolled outs briefly in a food processor to make slightly smaller pieces before you use them (not so small that it's flour, just a little smaller). Good luck and enjoy!
Erik e. says
Look for steel cut oats, they are the same as pinhead oats
Aileen Kehoe says
I just got back from Christmas in Scotland and my kids were immediately missing haggis! I was googling to find a recipe that would use ingredients I could easily find here (Massachusetts). This seemed perfect but what I was blown away with was how easy it was and how similar it tasted to the real thing! I bet there are a few Scots I could fool! I added a bit more salt and black pepper as I like it a tad spicier but that may just be me. I also used lamb stock - you can get lamb oxo cubes on Amazon. Thanks so much for sharing, you saved me a heap of experimentation! Awesome!
Caroline's Cooking says
So glad to hear you enjoyed and that it matched up to what you had! Yes, I understand it's lower on the pepper than some who prefer it a bit spicier may like (we are a mixed household that way so it's more a case of those who want to add a bit more later!). I can see it being good with lamb stock too.
John gibb says
I used beef heart instead of chicken and it was great, not the real thing but here in th U.S. It was the best .
Leanne Huntley says
This recipe tastes better than the ones I’ve purchased from different butchers! Thank you. This will be on our menu for Robbie Burns dinner in January!
Caroline's Cooking says
So glad to hear! Have a great Burns supper!
Christopher O'Stafy says
Absolutely fantastic recipe for haggis. After eating haggis 5:7 days while in Scotland, we were eager to try making it at home. The flavor and texture is spot on! Bravo! Will make this recipe again.
Caroline's Cooking says
So glad to hear! It's definitely one we enjoy as well.
Barry Peterson says
This was easy and as good or better than any I had during my trip to Scotland 🏴
Caroline's Cooking says
That makes me very happy to hear!
Diana says
Thank you so so much for this fabulous recipe. Tried and absolutely loved it. Simple to make but the taste is fantastic.
Caroline's Cooking says
So glad to hear you enjoyed!
LKat says
What kind of “stock?@
Caroline's Cooking says
I generally use chicken, but beef, vegetable or lamb if you happened to have it would be fine as well.
Lisa says
Caroline, I am a quarter Scottish and my Grandmother was the first in her family to be born in the states. She carries on a lot of Scottish food traditions, but this is one she never made for us. I can see how some might be off-put to the ingredients, but to me, it sounds really savory and homey. I appreciate not letting the offal items go to waste -- and they often make the BEST things. Your haggis looks grand!
Caroline's Cooking says
Thanks Lisa! Well to be honest, I don't know anyone in Scotland that made their own haggis, but then we got great haggis from a local butcher. This isn't quite the traditional ingredients, but the taste is very close and well loved by all my family, I am glad to say!
Mark Hodson says
Yummy-licious! One question, though: if it simmers for 20 minutes after cooking the onions and browning the meat, why preheat the oven as the first step? My oven comes to 350 in ‘way less than a half hour.
Caroline's Cooking says
Ovens do vary, so yes if yours comes to temperature quicker, you can start the preheat later. It would also be OK to let the onions and meat simmer a little less time before adding the oatmeal and putting in the oven, as I sometimes do if I'm in a hurry. Enjoy!
Olivia says
Thanks to this recipe, I made my first haggis for a Zoom Burns Night hosted by friends in Edinburgh. Instructions were easy to follow and the results were tasty. I was glad to have this hearty dish on hand for the reading of Ode to a Haggis!
Caroline's Cooking says
Sounds like fun, and glad it helped you join in with your own haggis!
Tracey Ross says
Hi Caroline, so lovely to find your recipe for Haggis. I’m Scottish living in the USA and miss haggis so much! I’ll definitely try your recipe. If I were to half your recipe would I halve the spices too? Did you find chicken livers at your regular grocery store? Would it taste different if I could not find chicken liver? Thank you
Caroline's Cooking says
I hope you enjoy it! Yes if you halve the recipe, I would halve everything. We actually have a poultry shop near us that sells chicken liver, I don't generally see them in our supermarket but it's not that big. It's something you may well get at the meat counter if you ask, though. I think it may taste a little different without it, but you would still have most of the flavor from the lamb, spices and oats.
Tracey Ross says
Thank you for your reply and advice. I’ll share a photo once I’ve made it.
Michelle says
This recipe saved Burn's night! Thank you very very much! We've just moved to the US and were bemoaning not having easy access to good haggis. This was a perfect substitute and my Scottish husband even said he preferred it over the offal version (a bit less rich and definitely easier on the stomach). Mine needed a bit more stock than suggested, but I just topped it up until it looked right. I also just about tripled the pepper, but that's just personal taste.
Caroline's Cooking says
I'm so happy to hear that! It has very much worked for us as a way to substitute (and now has my son liking it, which makes me very happy as a Scot!). I know this is less peppery than many traditional haggis so if you prefer it more peppery, you will need to add more, but it's easy to adjust as you found.
Rob P says
Does this work if cooked ahead of time then re-heated before serving?
Caroline's Cooking says
Yes that should work, just re-heat it covered so it doesn't dry out. The other option, as I have done, is to make it up to the point you add the oatmeal and then do the oven cook a bit later.
Valeria says
I can't wait to make this. I'm curious though why you chose to use butter instead of suet. If you were to use suet though, what would be the amount?
Caroline's Cooking says
Hi Valeria, I hope you enjoy. The butter is just to soften the onion as you start the cooking process and is just a small amount, as opposed to being more integral to the overall dish. Plus in all honesty I find it pretty hard to find. If you did use some, it would be about the same amount, I think.
Frank P says
Thank You for this recipe! I love haggis but couldn't find anything decent here in the States. On my first attempt to make this (14 Jan 2019) it turned out great. While it was cooking, I could tell it was close to authentic. Amazing recipe - thank you for sharing. I have some photos, but the site doesn't appear to permit photo sharing.
Caroline's Cooking says
So glad it worked out for you and that you enjoyed! If you'd like to share photos, feel free to tag on social media.
Ted says
Can you serve this cold?
Caroline's Cooking says
It's definitely not typical, and I would recommend warm, but it could kind of work cold.
Petra says
I can't believe you found pink fleshed potatoes! It is cute! 🙂
I love haggis and we always make sure we eat some haggis (not being Scottish at all) on or near Burns night! I like your simplified version and sometimes I eat it with mince cooked on the side. Thanks for bringing it to FF, love the heart shape 🙂
Caroline's Cooking says
Thanks, Petra, the pink potatoes were a happy accident!
Michelle @ Giraffes Can Bake says
I've never had haggis, in fact despite the fact I've lived in England my whole life (apart from the 4 years I lived in Wales) I have never even been to Scotland, terrible I know! I would definitely try haggis given the chance, but I would be worried that knowing what's in it would influence how I think it tastes haha!
This simplified version does look and sound really yummy though, I think I'd definitely enjoy this one!
Caroline's Cooking says
You wouldn't be the first person I came across who lived in England and hadn't made it to Scotland. It's worth a visit, and not just for haggis! Hope you manage to try this!
Hilda says
I am one of those rare ones who has actually made haggis - the traditional way cooked in a lamb's stomach etc. It was amazingly good, and well spiced and herbed. However, it has become very difficult (not impossible) to get the ingredients, so I have taken to buying it, which is just never as good. I like your idea of a simplified version which might appeal to those who are too timid to eat the real thing. I have already bought one for our Robbie Burns dinner, but I will take this along too. I can't imagine anyone turning this one down.
Caroline's Cooking says
I am very impressed, Hilda! I hope people like this one as well.
Judi Graber says
I first thought it was a pretty dessert but was I surprised. Thanks for all of the info on "haggis" - I love lamb but not so much liver. Any substitute? Thanks for sharing something special to you and bringing this to Fiesta Friday 🙂
Caroline's Cooking says
True, the picture is a little deceptive 🙂 It doesn't really taste of liver so if you are OK with having it in but can't taste it I would still try it. As an alternative...it does really help to get the right kind of flavor to have something fairly strong-flavored. Maybe some venison might be worth a try?
Judi Graber says
I use to make liver and onions with bacon for my hubby but grew out of it. Venison might be a good choice since my son-in-law always has venison on hand 🙂
Alex Fogarty says
Absolutely fabulous recipe. The overall texture & flavour are superb. It’s the kind of meal a baby should eat and adults should appreciate & love. I’m in Australia, but felt homesick for my Scottish roots eating this on a cold day Downunder. Thank you.
Caroline's Cooking says
So glad you enjoyed! My kids both enjoy this as well as us. Glad it could give you a sense of your Scottish roots!