Haggis
Ingredients
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- 12 ounces sheep heart – trimmed
- 1 1/4 pounds sheep liver
- 16 ounces sheep lungs
- 16 cups cold water
- 1 tablespoon kosher salt
- 12 ounces steel-cut oats
- 8 ounces beef suet – finely chopped
- 10 ounces onion – finely chopped (~2 medium onions)
- 2 teaspoons ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups cooking liquid – reserved from simmering the pluck
- 1 piece sheep stomach – cleaned and soaked (for casing)
- 1 piece cheesecloth – for lining (if not using stomach)
- 1 piece kitchen twine – for tying (if using cheesecloth)
- mashed potatoes – for serving
- mashed swede (rutabaga) – for serving
Instructions
- 1.
Rinse the heart, liver, and lungs under cold running water and pat dry. Check the sheep stomach and set it aside until filling.
- 2.
Put a large pot on the stove, add 16 cups cold water, and slip in the sheep heart, sheep liver, and sheep lungs. Bring just to a simmer over medium heat, then cook gently, 1.5–2 hours, skimming as needed, until the offal is tender; remove to cool. Reserve 2.5 cups of the liquid for mixing later.
- 3.
Toast the steel-cut oats in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 5–7 minutes; set aside to cool.
- 4.
Melt the beef suet in a large pot over medium heat. Add the onion and cook, stirring, until softened and translucent without browning, 6–8 minutes; take off the heat to cool slightly.
- 5.
Finely chop the cooked offal by hand into very small pieces (almost minced) so it distributes evenly.
- 6.
In a large bowl, combine the chopped offal, the toasted oats, and the cooled onion mixture. Add the kosher salt, black pepper, ground coriander, ground allspice, and ground nutmeg. Pour in 2.5 cups of the cooking liquid and mix until you have a loose, spoonable, porridge-like filling that holds together; add a little more liquid if needed.
- 7.
If using the sheep stomach, rinse and turn it, then spoon in the filling until the stomach is half to two-thirds full to allow for the oats to swell. Expel any air, tie or sew the opening securely, and prick the stomach all over with a needle to prevent bursting. If not using the stomach, line a 2-quart pudding basin with the cheesecloth, pack in the filling, and tie securely with the kitchen twine.
- 8.
Return the same pot of liquid to a gentle simmer (do not let it boil). Lower in the prepared haggis and simmer very gently, 2.5–3 hours, until the casing feels firm and the interior is set; top up with hot liquid if needed to keep it submerged.
- 9.
Lift out the haggis and rest 10 minutes. If cooked in a basin, untie and invert; if in a stomach, place on a platter.
- 10.
Slice or cut the top to open, fluff the interior with a spoon, and portion onto warmed plates.
- 11.
Serve with the mashed potatoes and mashed swede (rutabaga).
Haggis is Scotland’s most emblematic savory pudding, built on robust, peppery richness and the nutty bite of toasted pinhead oatmeal. Tender minced offal gives depth and savor, while suet and onions make the mixture juicy and warming rather than dry. The finished pudding is hearty and crumbly yet spoonable, classically paired with buttery mashed potatoes and sweet, earthy neeps for balance.
Historically, haggis developed as a thrifty way to honor the whole animal, using a sheep’s pluck—heart, liver, and lungs—minced with oats and spices, then cooked in the stomach. It became a ceremonial centerpiece through Burns Night suppers, where it is piped in and lauded before serving. While some modern versions adjust the casing or spice profile, the dish remains a culinary symbol of Scottish identity and rural ingenuity.