Caroline's Cooking

Simplified haggis

Haggis is a probably THE best known Scottish dish, but the traditional can be a little off-putting for some, and ingredients hard to find. This version has all the flavor but uses more familiar ingredients!

Soften onion and add spices


Onion gives the aromatic base, then the spices add lots of flavor. Some might seem unusual for a Scottish recipe, but they are the traditional flavors!

Add meats then oats


The meats are where this recipe is less traditional - it uses ground lamb and chicken liver. Pinhead oatmeal is the traditional 'bulk' for haggis.

Transfer to dish then bake


Pour everything into a baking dish and transfer to the oven.  This extra cook lets the oatmeal soak up all that tasty flavor and gives the right texture.

Serve with neeps and tatties!


The traditional sides for haggis are mashed 'neeps' (rutabaga/swede) and 'tatties' (potatoes).

Enjoy as part of a Burn's Night Supper

Burn's Night, the celebration of the Scottish poet Robert Burns, is on 25th January. Haggis is the star of the meal - at formal dinners it's piped in by bagpipe and addressed with Burns' "To a Haggis".