Haggis
A fuss-free beef built around lamb heart, lamb liver and lamb stew meat — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the lamb heart, liver and stew meat well, place them in a large pot with the chopped onions, cover with cold water and bring to a boil, then simmer gently for about 1 1/2 hours until everything is fully cooked and tender.
- Toast the oatmeal in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until lightly golden and nutty, then set aside.
- Drain the cooked meats, reserving 1 cup of the cooking stock, and let the meat cool slightly before mincing or finely chopping it together with the cooked onions.
- In a large bowl, combine the minced meat with the toasted oatmeal, grated suet, allspice, nutmeg, salt and plenty of black pepper.
- Stir in the whisky and enough of the reserved stock to make a moist but not soupy mixture, then taste a small cooked spoonful and adjust the seasoning.
- Pack the mixture into a greased pudding basin or wrap firmly in a double layer of parchment and foil, leaving room for the oatmeal to expand.
- Steam the haggis over simmering water for about 2 hours, topping up the water as needed, until firm and heated through to at least 75 degrees Celsius, then serve hot with mashed potatoes and turnips.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk
Tips & common questions
How long does Haggis take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Haggis is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Haggis Mo.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.