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Haggis

A traditional savory pudding made from minced lamb offal mixed with toasted oats, suet, onions, and warming spices. Simmered until tender for a rich and comforting dish.

180 minMediumServes 6420 cal/serving

ScottishDinnerStovetopStandardHigh ProteinNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 lb lamb liver and heart, trimmed
  • 1/2 cup beef suet, shredded
  • 1 cup pinhead oats, toasted
  • 1 large yellow onion, minced
  • 1 cup beef stock
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground nutmeg

Instructions

  1. 1

    Place 1 lb trimmed lamb liver and heart in a pot, cover with water, bring to a boil, and simmer for 30 minutes until soft.

  2. 2

    Drain the cooked offal and coarsely mince or grind it.

  3. 3

    In a large bowl, mix the ground offal with 1/2 cup shredded beef suet, 1 cup toasted pinhead oats, 1 large minced yellow onion, 1 tsp salt, 1 tsp ground black pepper, and 1/2 tsp ground nutmeg.

  4. 4

    Pour in 1 cup beef stock and stir thoroughly until a moist, crumbly mixture forms.

  5. 5

    Pack the mixture tightly into casing or wrap tightly in foil, sealing both ends.

  6. 6

    Place in a pot of gently simmering water and cook for 2 hours, ensuring the internal temperature reaches 160°F.

Questions

Can I make Haggis gluten-free?

Yes. The gluten in this entry is 1 cup pinhead oats, toasted. Swap the oats for certified gluten-free oats. Everything else proceeds as written.

How long does Haggis keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Haggis?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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