📝 About This Recipe
A celebrated icon of Scottish culinary heritage, this authentic haggis balances the earthy, nutty texture of toasted pinhead oats with a deeply savory blend of lamb and warming spices. Often called the 'Chieftain of the Pudding-race,' it offers a rich, peppery flavor profile that is both rustic and sophisticated. This recipe honors the traditional method, creating a moist, crumbly texture that captures the true spirit of a Highland feast.
🥗 Ingredients
The Meat Base
- 1 set Lamb Pluck (Includes heart, liver, and lungs (substitute extra liver/heart if lungs are unavailable))
- 250 grams Beef Suet (Finely shredded or grated)
- 500 grams Lamb Shoulder (Lean, cut into chunks)
The Grain Filler
- 300 grams Pinhead (Steel-Cut) Oats (Crucial for authentic texture; do not use rolled oats)
Seasoning and Liquid
- 2 large Yellow Onions (Finely minced)
- 500 ml Beef or Lamb Stock (Reserved from the meat poaching liquid)
- 1 tablespoon Sea Salt (Adjust to taste)
- 2 teaspoons Black Pepper (Freshly cracked for a spicy kick)
- 1/2 teaspoon Ground Nutmeg (Freshly grated)
- 1/2 teaspoon Ground Mace (Adds a delicate citrus-nutmeg aroma)
- 1 teaspoon Dried Thyme (Rubbed between palms to release oils)
Casing
- 1 large Ox Bung or Synthetic Haggis Casing (Cleaned thoroughly and soaked in salted water)
👨🍳 Instructions
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1
Place the lamb heart, liver, and shoulder in a large pot of cold water. Bring to a boil, then reduce heat and simmer for approximately 90 minutes until tender. Skim off any foam that rises to the surface.
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2
While the meat simmers, place the pinhead oats in a dry skillet over medium heat. Toast them for 5-8 minutes, stirring constantly, until they smell nutty and turn a light golden brown. This step is vital for preventing a 'mushy' haggis.
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3
Remove the meat from the pot, reserving at least 500ml of the cooking liquid (stock). Let the meat cool slightly.
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4
Trim away any tough gristle or tubes from the heart and liver. Finely mince the cooked meat and the raw beef suet using a sharp knife or a food processor on pulse mode. You want a coarse, pebbly texture, not a paste.
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5
In a very large mixing bowl, combine the minced meat, shredded suet, toasted oats, and finely minced raw onions.
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6
Add the salt, black pepper, nutmeg, mace, and thyme to the bowl. Mix thoroughly with your hands to ensure the spices are evenly distributed throughout the oats and meat.
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7
Gradually pour in the reserved stock. The mixture should be moist and heavy but not dripping wet; the oats will absorb this liquid during the final cook.
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8
Prepare your casing. If using a natural ox bung, ensure it is turned inside out and cleaned. Fill the casing with the mixture, but only about two-thirds full. The oats will expand significantly, and overfilling will cause the casing to burst.
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9
Press out any excess air and tie the ends of the casing securely with butcher's twine.
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10
Prick the casing several times with a fine needle to allow steam to escape during cooking.
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11
Place the haggis in a large pot of simmering (not rolling boil) water. Cook for 3 hours. Periodically check the water level and top up with boiling water if necessary.
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12
Carefully remove the haggis from the water. Let it rest for 10 minutes before slicing open the casing to serve the steaming contents inside.
💡 Chef's Tips
Always use pinhead (steel-cut) oats; rolled oats lack the structural integrity to withstand the long simmering process. Do not skip toasting the oats, as this develops a deep flavor profile that defines a high-quality haggis. If you cannot find a traditional casing, you can wrap the mixture tightly in layers of parchment paper and then heavy-duty foil. Ensure you prick the casing thoroughly; if air pockets expand without an exit, the haggis will explode in the pot. For a modern twist, add a splash of peaty Scotch whisky to the meat mixture before stuffing the casing.
🍽️ Serving Suggestions
Serve traditionally with 'Neeps and Tatties' (mashed turnips and potatoes) with plenty of butter. Accompanied by a creamy Whisky Sauce made with heavy cream, Dijon mustard, and a splash of Islay malt. A glass of neat, peaty Scotch whisky is the essential beverage pairing for a Burns Night celebration. Leftovers are incredible sliced and fried until crispy for a traditional Scottish breakfast. Drizzle with a little extra melted butter and a heavy crack of black pepper just before serving.