Ingredients

How to make it

  • Place 1 chopped onion, livers (meat mix) in a saucepan, stock cubes cover with 3 cups of water and bring to the boil. Reduce the heat and simmer for 40 minutes, then drain reserving the cooked liquid stock.
  • While meat is cooking, spread the oatmeal onto a large baking tray and toast in oven @ 180/for 25 minutes. Do not burn oatmeal.
  • Pass the meat and onions through a mincer or chop finely in a food processor (but careful not to make it too fine), or chop finely by hand.
  • In a seperate bowl, mix the toasted oatmeal, very finely chopped onions, sage, spices, a little (appx. 1/4 cup) of the cooking liquid with plenty of black pepper. Mix all together then add the chopped meat and gently mix thoroughly.
  • Grease an overproof pudding bowl. Place the haggis mixture in the bowl and cover with double layers of foil tying the foil on with string.
  • You may want to do the next step in 2 stages and half the mixture to fit into a bowl that fits your saucepan? Place the bowl in a saucepan on a trivet or upside down saucer. Fill the pan with boiling water to come half way up the sides of the bowl, cover pan loosely, then return to a simmer and steam the haggis for 2 hours, Topping up with boiling water as necessary.
  • MICROWAVE METHOD:
  • Follow instruction 1. - 2.
  • Place ingredients in a microwave safe rice steamer add reserved liquid to dase and cover with lid.
  • Microwave on full power (1000w) for 15 mins (750/800 wattes) for 20 mins.
  • Leave Haggis to sit for 10 minutes then seperate and mix with fork.
  • You can reheat Haggis in the microwave or the oven (for a drier texture) at 200 for 20 minutes.
  • ---------------------
  • The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a whisky-based sauce.
Cooking the meat   Close
Toasted Alford Mill oatmeal   Close
Seperate stock n' meat   Close
Process or chop meats   Close
  Close
3 different Haggis recipes   Close

Reviews & Comments 10

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    kentplums ate it and said...
    Well I made enough haggis for 15 people with this recipe - suet gets mixed in before the meat I think. Excellent again. As far as the chicken version I tried goes, it all eneded up a bit smooth as the livers were too soft. Tasted good though
    Cheers
    R
    Was this review helpful? Yes Flag
    " It was excellent "
    kentplums ate it and said...
    I made this last Burn's night to make sure we had enough for everyone...it WAS better than the shop bought one. Great recipe.
    I'm going to diversify and try it using chicken livers and see what happens.
    Was this review helpful? Yes Flag
  • Scotabroad 4 years ago
    What do we do with the suet? I see it in the ingredients but can't see it in the instructions...

    Would really like to try making this for my Aussie friends.
    Was this review helpful? Yes Flag
  • gourmetana 9 years ago
    Great post! Can't wait to try it!
    Thank you Susan for showing it to me ;)
    Was this review helpful? Yes Flag
  • elgourmand 11 years ago
    How sweet it is to come across something really unique. Not only unique but a 5 to boot.
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    Excellent recipe! This I could have a shot at. Would you be my cooking chum? Even tho I'm from Glasgow - my mother was frae Aiberdeen! Great-grandparents frae Cruden Bay - etc.

    Have a great day
    Susan
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    Great spin on a traditional dish. Thank you for sharing. It is, without a doubt, a keeper. High Five!

    J and M
    Was this review helpful? Yes Flag
    " It was excellent "
    tuilelaith ate it and said...
    Love this post...
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    My~My~My~
    What a great service You have achieved for
    all of us that are 'Scottish' decent~
    Your "5"FORK!!!!! recipe is so MUCH APPRECIATED~
    I am 'Over the Moon" !!!!! (^_^)!!!!!
    ~*~mj~*~
    Photo~FLAGGED~!!!!!

    Was this review helpful? Yes Flag
    " It was excellent "
    merlin ate it and said...
    I have always wanted to make haggis but have never head the heart, or the stomach (literally), but this makes it all doable. Thank you!
    Was this review helpful? Yes Flag
  • lovebreezy 11 years ago
    Great photos. Good post.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes