Haggis Recipe

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  1. In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
  2. Boil the liver (or other organ meat) in this mixture for five minutes.
  3. Drain and put aside to cool.
  4. Cut the scrapple (chilled) into thick slabs.
  5. Boil scrapple in broth for two minutes.
  6. Drain and put aside.
  7. Do not discard the remaining broth mixture.
  8. Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
  9. Grind the liver or organ meat (I recommend using the same method as for the suet, above).
  10. Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
  11. Using your hands, mix thoroughly.
  12. The objective is to produce a mixture that is thoroughly moist but not wet.
  13. If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
  14. If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
  15. Cut the sausage casing into 12-inch strips.
  16. Stuff the haggis mixture into each strip of sausage casing.
  17. It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
  18. This is absolutely necessary to allow the oats room to swell during the cooking process.
  19. Leave the ends of the casings open- do not tie or otherwise close them.
  20. Place the haggises in a steamer and cover and steam them for three hours.
  21. If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
  22. Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
  23. I suggest only filling the pan about 2/3 full.
  24. If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
  25. Steam the mixture for three hours.
  26. Repeat the cooking process with any remaining mixture.
  27. In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips- tatties and neeps , as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
  28. The cooked haggis may be refrigerated or frozen.
  29. I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
  30. I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2576.07 Kcal (10785 kJ)
Calories from fat 1378.15 Kcal
% Daily Value*
Total Fat 153.13g 236%
Cholesterol 657.88mg 219%
Sodium 2962.3mg 123%
Potassium 1167.36mg 25%
Total Carbs 105.5g 35%
Sugars 1.26g 5%
Dietary Fiber 2.56g 10%
Protein 190.87g 382%
Vitamin C 6.4mg 11%
Vitamin A 0.9mg 29%
Iron 98.2mg 545%
Calcium 60mg 6%
Amount Per 100 g
Calories 476.77 Kcal (1996 kJ)
Calories from fat 255.06 Kcal
% Daily Value*
Total Fat 28.34g 236%
Cholesterol 121.76mg 219%
Sodium 548.25mg 123%
Potassium 216.05mg 25%
Total Carbs 19.53g 35%
Sugars 0.23g 5%
Dietary Fiber 0.47g 10%
Protein 35.32g 382%
Vitamin C 1.2mg 11%
Vitamin A 0.2mg 29%
Iron 18.2mg 545%
Calcium 11.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 63.8
  • 68

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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