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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AliceK says
I haven't made it yet, but I will this week! We visited Scotland last fall, and tried haggis multiple ways, in a Full Scottish Breakfast, Chicken Balmoral, and Haggis Bonbons. Loved it! Admittedly, our family may like liver more than most, but I found most haggis to be quite mild. I even brought back a tinned haggis that gave me a few anxious moments coming through Customs! I already have a rutabaga at the ready, another difficult-to-source item. I'd suggest another Scottish dish for dessert, as raspberries are out of season. Fern Cakes or Shortbread would be nice. Thanks for the recipes!
Caroline says
So glad to hear you enjoyed all the haggis! I agree, I don't find it particularly strong in taste at all, but I know tastes vary. Indeed, raspberries are not in season, but shortbread to me is more of a snack alongside coffee/tea rather than a true "desert", hence suggesting cranachan. Atholl brose is similar, just without the raspberries and instead uses honey to sweeten, so is another alternative though it can be more the consistency of a drink.
Robert (Bob) Baxter says
I made this last year for our Tamer's Bruns night and everyone loved it. One member is from Australia and he said it was the best he have ever eaten. Making it again tonight for Burn's dinner tomorrow night.
Caroline says
I'm so glad to hear it went down well, and that you'll be making again - enjoy your Burn's dinner!
Diane Bain says
I made this yesterday, it was good but needs salt!!!!
Caroline says
Glad you enjoyed, indeed you can add some salt to taste, and it will depend on the stock/broth you use as many are salted already.
Manna Dobo says
Absolutely perfect! I made it for 40 people, in Hungary, some never had haggis and loved it, some are haggis experts saying it was better than many he had in Scotland. Thank you!
Caroline says
That's so wonderful to hear, glad everyone enjoyed!
Julia says
I tried this recipe tonight, and I absolutely loved it! I'm an American whose only experience with haggis is the one from Scottish Gourmet. I couldn't find chicken liver in my area so I substituted beef liver, and I thought it tasted pretty close.
I bookmarked the page and will be making this haggis many a time again! Thank you for the wonderful recipe!
Caroline's Cooking says
So glad to hear you enjoyed!
Tracy says
This was amazing!!! We loved it. We made it the day before and let it sit overnight to let the spices marry. Then we cooked it the next day and it was very good. It was even better the next morning for breakfast!! It tasted amazing! Definitely gonna be making this a lot and I’m going to try the bonbons also. This was also very easy to make. This is going to save us a ton of money cause of the shipping. Thank you.
Caroline's Cooking says
So glad to hear you enjoyed it and will make again!
Parker A says
Fantastic recipe, I doubled it and used a mix of ground beef, beef heart and liver as well as the lamb and it is honestly of the best things I’ve ever cooked. Even better the next day. Made it for a Burns supper last year and have been making it year round.
Caroline's Cooking says
So nice to hear that!
susan beakhouse says
I've attended scotch tastings for "Robbie Burns Day" here in Canada and they've had haggis and I loved it! I'm sure it's not the traditional due to the ingredients, so I'm really keen to try this one myself. The recipe says to take any fatty of tough pieces off the chicken livers and roughly chop, so I'm assuming that means to discard the fatty and tough pieces? Also, what is the ratio for the neeps and tatties? Equal amounts or ??? Loved that at the Burns supper too! Now I just have to find a recipe for mushy peas to go with it.... have my dram lined up.... 😉
Caroline's Cooking says
Yes, you discard any of the fatty, tough pieces and chop the rest. I've updated the wording to make it a little clearer. As for neeps and tatties, it's really up to you - I'd say generally yes, roughly equal amounts of both is probably typical, though I tend to find potatoes that bit heavier so if anything would tend towards slightly more swede/rutabaga/neep but that's maybe more just me. Enjoy the feast!
John West says
Thank you. Scotsman living in New Zealand where despite good efforts from local butchers I haven't had haggis that passes the test. I became so desperate for the real thing, I tried your recipe.
Perfect, thank you. I will try lamb livers next time. I loved the result,
Thanks again.
Caroline's Cooking says
I'm so glad to hear that! And indeed if you can get lamb livers, that would also work (and be technically closer to the 'real thing' too).
Adele says
How could I cook this so that it looks like the haggis you buy . My husband recites the Address to the Haggis for our Burns Night and he’d still like to slice it open 😁
Cheers
Caroline's Cooking says
So you can buy haggis casings, which are thicker and wider than sausage casings. They are not particularly widely available, though - maybe specialist butchers, and I say some came up for me in a search on ebay but can't say how good or otherwise. You can place the mixture in the casing after cooking on the stove and seal the ends and boil, as is more traditional with haggis, or place on a baking sheet and roast, as we tended to do.
Jules says
Wrap up in large pre blanched cabbage leaves. Overlap to gorm a ball shape. This is what I do. Slices easily.
Caroline's Cooking says
True, I can see that working - I imagine it might impact the texture a little as it tends to compress/dampen but otherwise much the same. Appreciate you mentioning!
AliceK says
If you can find it, wrap it in one of those bags they used to sell to roast Thanksgiving turkeys in (to reduce cleanup and increase moisture). Alternatively, try a slow-cooker liner, or wrap in parchment paper. You aren't supposed to eat the sheep's stomach, anyway, it's just a container.
Doug Loken says
This is a wonderful recipe, although I have modified it somewhat. I substitute ground beef for the chicken liver and do not immediately cook the mixture. Rather, I use the uncooked mixture to make scotch eggs (with semi-soft yolk hard boiled eggs) then cooked in my air fryer. A fabulous breakfast when eaten immediately, that can be refrigerated and warmed up in the microwave for eating later. Thank you so much!
Caroline's Cooking says
Oh interesting, I can see it being good for Scotch eggs too, particularly if more meaty rather than with chicken liver (though the latter makes it closer to haggis in flavor). I use this for haggis bon bons and sausage rolls, too, so its definitely versatile!
Michelle Sanders says
I made this for a burns Night supper last year and it was a big hit with my family. Will definitely be doing it again this year!
Caroline's Cooking says
So glad to hear - and great you'll be enjoying again!
Rob R. says
As a borm and bred Scotsman who has eaten haggis many times in the past, I know that not all haggis tastes the same.
This, simplified one, is pretty easy to make, to source the ingredients for, and generally does taste like haggis, but with one huge proviso.
Don't eat this when just cooked as, against my better judgement, I did, and thought, this isn't bad, but it doesn't taste much like haggis.
No, once cooked, cover and let it cool and put it in the refrigerator overnight, where the meats, spices and oats will meld into something that then tastes like haggis.
Believe me, the transformation is marked
Might be better, made with lambs liver (?), but we can't get lambs liver here easily.
I will definitely make this again, especially as the cost of canned haggis has gone through the roof recently.
Caroline's Cooking says
Glad to hear you enjoyed. I can definitely see the texture being more that of 'typical' haggis the day after, and the flavor to an extent, though I definitely think it works immediately too. Yes, lamb's liver would be closer to 'the real thing' but as you say a lot harder to get most places so chicken liver makes a good compromise.
Shane says
I finally tried your Haggis recipe, Caroline after wanting this for over a year. It was perfect, followed it exact, and I wouldn't change a thing. I bought 3 rutabagas and 1 large russet potato for the mash. Cut them in same sized cubes, dumped boiling water on them and cooked about 15 to 20 minutes. I put russet in with the rutebagas about 6 minutes after, since potato boils faster. Mashed them with some butter and 1 tsp. of sea salt. Delicious!!! My mom loved it. First time we had haggis. Thank you!
Caroline's Cooking says
I'm so glad to hear you enjoyed it and the recipe worked well for you!
Julie says
Caroline, I want to make this tomorrow for belated Burn’s night supper on Saturday. When I serve it, I’d like it to look like the stacked Haggis, Nero’s and tatties from Makars Mash in Edinburgh. I bought these little cheesecake pans that you can release the sides from once every thing is stacked inside. Do you think it would stay together or would it collapse because the haggis is soft. Can’t wait to try your recipe. It looks delish. Cheers from Canada.
Caroline's Cooking says
So it can be a little soft though the mashed veggies either side can usually help it hold together as a stack. But if you have time, what I'd suggest is maybe make it ahead and then re-heat, as this will make it a little firmer. The other option is maybe reduce the liquid ever so slightly. Hope you enjoy either way!
Julie says
Thanks for the advice Caroline. I appreciate it. I’ll let you know how it turns out.
Julie says
Caroline, this was delicious. My dinner guests loved it! Thanks so much for this great recipe.
Caroline's Cooking says
That's wonderful to hear!
Lee says
I used finely-chopped lambs fry (liver) instead of the chicken-livers and Steel Cut Oats (I'm in Australia) This was delicious and my Scottish-born husband raved about it and has requested that I make it once a week! Thanks for this simplified recipe as I was never going to make the traditional one!
Caroline's Cooking says
I'm so glad you both enjoyed (and that it passed the fellow Scot test!)
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.
Rob R says
I noticed the cinnamon quite strongly when I ate this haggis as soon as it was cooked (big mistake). Much better to cook it and refrigerate overnight, whereupon the flavors even out and taste much more like haggis.
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.