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 remove any fatty or tough pieces off the chicken livers and roughly chop the rest.
- 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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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.
Rob R. says
I used a beef OXO cube dissolved in water and it turned out fine. I bought the OXO cubes in the UK and sneaked them back into the USA 🙂
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.
Rob R. says
Yes, addition of white pepper (like in Scots Pies), sounds good to me.
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.
Rob R. says
We buy lamb mince and chicken livers in our local Kroger supermarket, which is big in the American south.
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!