Traditional Scottish Haggis – A Hearty Taste of Highland Heritage

If you’re looking to experience authentic Scottish cuisine, there’s no dish more symbolic than haggis. Rich, peppery, and earthy, haggis is Scotland’s national dish — typically served on Burns Night (January 25th) to honor poet Robert Burns, who famously described it as the “great chieftain o’ the puddin’-race.”

It might sound bold, but haggis is a flavorful celebration of nose-to-tail cooking — an old-world dish that remains beloved by Scots to this day.

For the Haggis:

• 1 sheep’s stomach (or artificial casing if unavailable)
• 1 sheep liver
• 1 sheep heart
• 1 sheep lung (if legal in your country – optional)
• 500g (1 lb) suet (beef or mutton fat), shredded
• 2 onions, finely chopped
• 225g (2 cups) oatmeal, toasted
• 1 tsp ground black pepper
• 1 tsp ground allspice
• 1 tsp salt (or to taste)
• ½ tsp cayenne pepper (optional)
• 1 cup stock (from boiling the organs)

Optional accompaniments:

• “Neeps and tatties” (mashed turnips and potatoes)
• Whisky cream sauce

1. Prepare the Organs

• Wash liver, heart, and lung (if using) thoroughly.
• Boil in salted water for about 2 hours, skimming as needed.
• Reserve the stock and allow organs to cool, then finely mince or grind.

2. Prepare the Stomach or Casing

• If using a real sheep’s stomach, soak it in cold salted water for several hours, then rinse thoroughly.

3. Mix the Filling

• In a large bowl, combine minced organs with suet, chopped onions, toasted oatmeal, and seasonings.
• Add just enough of the reserved stock to bind the mixture. It should be moist, not wet.

4. Fill the Casing

• Fill the stomach about 2/3 full (the oatmeal will expand).
• Sew it closed or tie tightly with kitchen twine.
• Prick with a needle to prevent bursting.

5. Cook the Haggis

• Place the haggis in a large pot of boiling water and simmer gently (not boil!) for 3 hours.
• Keep it fully submerged and prick again if necessary during cooking.

Slice open the haggis and scoop out the filling. Traditionally served with:

• Mashed potatoes (“tatties”)
• Mashed turnips (“neeps”)
• And optionally, a whisky sauce on the side.

Haggis may sound daring, but it’s a dish rooted in tradition, thrift, and flavor. Whether you’re celebrating Burns Night or exploring global comfort foods, haggis delivers a uniquely satisfying experience with every spoonful. 🇸🇨✨