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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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.
Rob R says
I used a beef OXO cube in water. Worked fine.
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.
Al says
Bob’s Red Mill makes organic, gluten-free, steel-cut oats. Oats are naturally gluten-free, but farmers usually alternate oats & wheat in the same field, which is how the gluten gets into conventional oats. Fields that have never had wheat grown on them produce gluten-free oats.
Caroline's Cooking says
Thanks for sharing!
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.