Scottish Haggis Savory Pudding (Print version)

A hearty Scottish dish blending spiced meats, oats, and aromatic vegetables served with root sides.

# What You'll Need:

→ Offal & Meats

01 - 1.1 lb sheep heart, liver, and lungs (or substitute with lamb or liver mince)
02 - 7 oz beef or lamb suet, finely chopped
03 - 10.5 oz lamb or beef mince (optional for texture)

→ Grains & Binders

04 - 5.3 oz steel-cut oats, toasted

→ Vegetables & Aromatics

05 - 2 medium onions, finely chopped

→ Liquids

06 - 1 cup beef stock

→ Seasonings

07 - 1 tsp ground black pepper
08 - 1 tsp ground coriander
09 - 1 tsp ground nutmeg
10 - 1/2 tsp ground allspice
11 - 1 1/2 tsp salt

→ Casing

12 - 1 cleaned sheep stomach or large sausage casing (or use oven-proof pudding basin with foil cover)

→ Neeps & Tatties

13 - 1.1 lb potatoes, peeled and cubed
14 - 1.1 lb turnips (rutabaga), peeled and cubed
15 - 1.8 tbsp butter
16 - Salt and pepper to taste

# Directions:

01 - Rinse offal thoroughly, place in large pot, cover with cold water and bring to boil. Simmer gently for 1 to 2 hours until tender. Remove and cool, reserving 1 cup of cooking liquid if desired. Finely mince the offal.
02 - In a large bowl, mix minced offal, chopped suet, toasted oats, onions, and optional minced meat.
03 - Stir in beef stock, reserved cooking liquid if used, and all seasonings. Mix thoroughly until moist but not runny.
04 - Rinse casing well, fill loosely with mixture leaving room for expansion, and secure ends with kitchen twine. For pudding basin, spoon in mixture and cover tightly with foil.
05 - Place casing or basin in large pot with boiling water, ensuring water does not cover top. Simmer gently for 2 hours, topping up water as needed.
06 - Boil potatoes and turnips separately until tender, about 20–25 minutes. Drain and mash each with butter, seasoning with salt and pepper.
07 - Remove haggis carefully, allow to rest briefly, slice open, and serve hot with neeps and tatties.

# Expert Tips:

01 -
  • The spices create this warm, almost mysterious depth that feels completely different from any sausage youve ever tasted.
  • Once you realize how straightforward it actually is to make, youll feel like youre in on a delicious secret that most people miss.
02 -
  • The mixture needs to be moist but not wet—if its too runny, the oats won't bind properly and youll end up with something that falls apart when you slice it.
  • Toast your oats before adding them; this one small step prevents them from becoming gluey and gives them a subtle nutty flavor that transforms the whole dish.
03 -
  • If you cant find offal, ask your butcher—they often have it available or can source it for you, and theyll be thrilled someone wants to cook with it traditionally.
  • The key to haggis that doesnt fall apart is respecting the ratio of liquids to oats; too wet and it wont bind, too dry and it becomes dense.
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