Traditional Scottish Haggis
Authentic Scottish haggis made with sheep's heart, liver, and lungs, mixed with oats, onions, and spices.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 1 sheep's heart
- 1 sheep's liver
- 1 sheep's lungs (or substitute with additional liver)
- 1 cup steel-cut oats
- 1 large onion, finely chopped
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp coriander
- 1/2 cup beef stock
- 1 sheep's stomach (or synthetic casing)
Nutrition Facts
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Instructions
Clean the sheep's stomach thoroughly by soaking it in salted water overnight, then rinse well.
Boil the heart, liver, and lungs in water for about 1.5 hours until tender. Drain and let cool.
Finely chop the cooked offal and mix with the steel-cut oats, chopped onion, black pepper, salt, nutmeg, and coriander.
Add beef stock to the mixture and stir until well combined. The mixture should be moist but not soggy.
Pack the mixture into the cleaned sheep's stomach, filling it about two-thirds full to allow for expansion. Sew or tie the stomach securely.
Place the haggis in a pot of boiling water and simmer gently for about 3 hours, ensuring it remains submerged. Serve hot with neeps and tatties (turnips and potatoes).
Chef's Tips
- Offal Substitute: If sheep's lungs are unavailable, use additional liver or heart for a similar texture.
- Oats Tip: Toast the steel-cut oats lightly before mixing for a nuttier flavor.
- Casing Alternative: Use a synthetic sausage casing if a sheep's stomach is not available.
- Serving Suggestion: Traditional accompaniments include mashed turnips and potatoes.
- Storage: Leftover haggis can be refrigerated for up to 3 days or frozen for longer storage.
