Authentic Scottish Haggis

Authentic Scottish Haggis Recipe

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Cindee Vett


An authentic Haggis recipe from BBC.CO.UK. My husband really enjoys good haggis now and then. I have tried it and it reminds me of a slightly spicy sausage.
So for all the haggis lovers out there, enjoy!


★★★★★ 1 vote

24 Hr 45 Min
5 Hr


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sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
1 lb
lamb trimmings, fat and lean
onions, finely chopped
8 oz
1 Tbsp
1 tsp
ground black pepper
1 tsp
ground dried corriander
1 tsp
1 tsp
water, enough to cook the haggis
stock from lungs and trimmings

How to Make Authentic Scottish Haggis


  • 1Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.

    When cooked, strain off the stock and set the stock aside.

    Mince the lungs, heart and trimmings.

    Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

    Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.

    Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

    To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
  • 2Note from the website: This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results. - BBC.CO.UK

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About Authentic Scottish Haggis

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