Gluten-Free Traditional Scottish Haggis
Delight in the rich, earthy flavors of Scotland with this Gluten-Free Traditional Scottish Haggis, a modern twist on the beloved national dish. Made with finely minced sheep's offal, beef suet, and toasted gluten-free steel-cut oats, this recipe ensures everyone can enjoy its iconic taste without gluten. Expertly seasoned with warm spices like nutmeg, coriander, and allspice, this haggis delivers bold, savory notes with every bite. Whether stuffed into natural casing for an authentic presentation or steamed in a loaf tin, its tender texture and hearty aroma make it a show-stopping centerpiece. Perfectly paired with "neeps and tatties" (mashed turnips and potatoes) and a splash of gluten-free whisky sauce, this gluten-free haggis offers a traditional yet inclusive dining experience that celebrates Scottish culinary heritage.
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Ingredients
- 300 grams Sheep's liver
- 200 grams Sheep's heart
- 200 grams Sheep's lungs
- 125 grams Beef suet
- 150 grams Gluten-free steel-cut oats
- 1 large Onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground coriander
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground allspice
- 500 ml Gluten-free vegetable or meat stock
- 1 large Natural casing (optional, for traditional presentation)
Directions
Step 1
Thoroughly rinse the sheep's liver, heart, and lungs under cold water and remove any excess blood or membranes. Pat dry with paper towels.
Step 2
Place the rinsed liver, heart, and lungs into a large pot of salted water. Bring to a boil, then reduce the heat and simmer for 1 hour, skimming off any impurities or foam that rise to the surface.
Step 3
Once cooked, remove the organs using a slotted spoon and allow them to cool. Reserve the cooking liquid for later use.
Step 4
Finely mince the liver, heart, lungs, and beef suet. You can use a sharp knife or a food processor for this step, depending on your desired texture.
Step 5
Toast the gluten-free steel-cut oats in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until aromatic and lightly golden. Set aside.
Step 6
In a large mixing bowl, combine the minced meat mixture, toasted oats, finely chopped onion, salt, ground black pepper, ground coriander, ground nutmeg, and ground allspice. Mix well to combine.
Step 7
Gradually add the reserved cooking liquid and/or gluten-free stock, a little at a time, to the meat mixture until it reaches a moist but not overly wet consistency.
Step 8
If using a natural casing, rinse it thoroughly inside and out. Stuff the meat mixture into the casing, being careful not to overfill, as the mixture will expand during cooking. Alternatively, you can place the mixture into a well-greased heatproof bowl or loaf tin for a casing-free version.
Step 9
Secure the ends of the casing tightly, or cover the bowl or tin with foil to seal.
Step 10
Place the prepared haggis into a large pan of boiling water, ensuring it is fully submerged. Reduce the heat to a gentle simmer and cook for 2 hours. If not using a casing, you can steam the haggis in its covered bowl or tin using a steamer.
Step 11
Carefully remove the haggis from the water or steamer. Allow it to cool slightly before slicing and serving.
Step 12
Serve hot with traditional accompaniments like 'neeps and tatties' (mashed turnips and potatoes) and a drizzle of gluten-free gravy or whisky sauce.
Nutrition Facts
| Serving size | (1643.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2560.2 |
| Total Fat 158.9g | 0% |
| Saturated Fat 72.3g | 0% |
| Cholesterol 2070.2mg | 0% |
| Sodium 4517.8mg | 0% |
| Total Carbohydrate 135.6g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 12.3g | |
| Protein 152.1g | 0% |
| Vitamin D 147IU | 0% |
| Calcium 224.7mg | 0% |
| Iron 42.3mg | 0% |
| Potassium 3059.1mg | 0% |
Source of Calories