Scottish Highland Haggis

Haggis is a traditional Scottish dish that is rich in flavor and history. This Scottish Highland Haggis recipe stays true to the classic ingredients and cooking methods, resulting in a hearty and satisfying meal.

Scottish Highland Haggis

Ingredients

  • 1 sheep's stomach, cleaned and thoroughly soaked
  • 1 sheep heart
  • 1 sheep liver
  • 500g steel-cut oats
  • 2 onions, finely chopped
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup beef stock

Instructions

  1. Finely chop the sheep heart and liver.
  2. In a large bowl, combine the chopped heart and liver with the steel-cut oats, chopped onions, cayenne pepper, nutmeg, salt, and black pepper. Mix well.
  3. Stuff the mixture into the cleaned sheep's stomach, filling it about two-thirds full. Sew the stomach closed with kitchen twine.
  4. Place the haggis in a large pot and pour the beef stock over it.
  5. Cover the pot and simmer the haggis over low heat for 2 hours, adding more stock if needed to prevent it from drying out.
  6. Once cooked, remove the haggis from the pot, cut open the stomach, and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
20g
Fat
25g

Supplies

Large pot Kitchen twine

Tools

Sharp knife Cutting board

Serving suggestions

Serve the haggis with neeps and tatties (mashed turnips and potatoes) for a traditional Scottish meal.

Tips & tricks

Soaking the sheep's stomach in salted water overnight will help remove any residual odor and ensure a clean flavor for the haggis.

Cost

$25