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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

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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.

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Questions

How much time should I plan for Haggis?

As written, 180 minutes: 30 of prep and 150 of cooking. The longest single stretch is step 6 (2 hours): "Place in a pot of gently simmering water and cook for 2 hours, ensuring the internal temperature reaches 160°F."

What internal temperature should Haggis reach?

For Haggis, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Can I make Haggis gluten-free?

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

How much protein is in Haggis?

One serving (the recipe makes 6) has 24 g of protein in about 420 calories, alongside 22 g carbohydrate and 26 g fat, plus 3 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Haggis?

Refrigerate what is left of Haggis within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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