Scottish Haggis Traditional Pudding (Print Version)

A hearty pudding of spiced meats, toasted oats, and aromatic onions served with mashed turnips and potatoes.

# What to Use:

→ Offal & Meats

01 - 1.1 lb sheep heart, liver, and lungs, thoroughly cleaned (or substitute with lamb or liver mince)
02 - 7 oz finely chopped beef or lamb suet
03 - 10.5 oz lamb or beef mince (optional for texture)

→ Grains & Binders

04 - 5.3 oz steel-cut oats, toasted

→ Vegetables & Aromatics

05 - 2 medium onions, finely chopped

→ Liquids

06 - 1 cup beef stock

→ Seasonings

07 - 1 teaspoon ground black pepper
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground nutmeg
10 - 1/2 teaspoon ground allspice
11 - 1 1/2 teaspoons salt

→ Casing

12 - 1 cleaned sheep stomach or large sausage casing (or oven-proof pudding basin with foil cover)

→ Neeps & Tatties

13 - 1.1 lb potatoes, peeled and cubed
14 - 1.1 lb turnips (swede/rutabaga), peeled and cubed
15 - 1.75 oz butter
16 - Salt and pepper, to taste

# How to Prepare:

01 - Rinse offal thoroughly. Place in a large pot with cold water. Bring to a boil, then simmer for 1 to 2 hours until tender. Remove from water, reserving 1 cup of cooking liquid if desired. Allow to cool, then finely mince.
02 - In a large bowl, mix the minced offal, chopped suet, toasted oats, finely chopped onions, and optional minced meat until evenly combined.
03 - Pour in beef stock and reserved cooking liquid if using. Add ground black pepper, coriander, nutmeg, allspice, and salt. Stir thoroughly until the mixture is moist but not runny.
04 - Rinse the sheep stomach or sausage casing well. Fill loosely with the mixture allowing room for expansion, and tie the ends securely with kitchen twine. Alternatively, spoon mixture into a pudding basin and cover tightly with foil.
05 - Place the filled casing or basin in a large pot of gently boiling water, ensuring water does not cover the top. Simmer steadily for 2 hours, topping up water as necessary.
06 - While haggis cooks, boil potatoes and turnips separately in salted water until tender, about 20 to 25 minutes. Drain and mash each vegetable with butter; season with salt and pepper to taste.
07 - Remove haggis carefully and let rest for a few minutes. Slice open and serve hot accompanied by mashed neeps and tatties.

# Expert Advice:

01 -
  • It transforms humble offal into something so deeply savory and satisfying that skeptics become instant believers.
  • The toasted oats give a nuttiness that makes each bite feel substantial and warm, like it's been carefully considered rather than hastily assembled.
  • Once you've made it once, you realize how forgiving and flexible the recipe truly is—perfect for experimenting without fear.
02 -
  • If your haggis mixture is too dry, it becomes dense and heavy; if it's too wet, it won't hold together—aim for the texture of a thick, chunky sausage meat.
  • Toasting the oats before adding them is not optional if you want real flavor; raw oats taste like cardboard by comparison.
  • The 2-hour simmer is not negotiable—rushing it leaves the flavors flat and the texture chalky.
03 -
  • If you can't find a sheep's stomach, don't abandon the recipe—a pudding basin covered with foil produces nearly identical results with less theatrical presentation.
  • The offal cooking liquid is liquid gold for stock or gravy; never pour it away if you don't use it in the haggis itself.
  • Make haggis a day or two ahead and reheat it gently in simmering water—the flavors actually deepen and come together more beautifully with rest.
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