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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
When the haggis is fully cooked, remove from pot of boiling water and discard immediately. Open the bottle of single malt, pour yourself a glass and enjoy as you watch the game!

Brief Description

· 1 sheep stomach
· 1 sheep liver
· 1 sheep heart
· 1 sheep tongue
· 1/2 pound suet, minced
· 3 medium onions, minced
· 1/2 pound dry oats, toasted
· 1 teaspoon kosher salt
· 1/2 teaspoon ground black pepper
· 1 teaspoon dried ground herbs
· 750m1 Single Malt Scotch Whiskey

Category:  Main Dish

Cuisine:  European

Prep Time: 30 min
Cook Time: 2 hour(s)


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Posted On:

September 5, 2019

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