The Frugal Gourmet's Haggis

Experience the rich flavors of tradition with "The Frugal Gourmet's Haggis," an approachable, cost-effective take on Scotland's iconic dish. This recipe combines tender lamb liver, heart, and kidney with toasted oats, savory spices, and suet, delivering a hearty and authentic taste. Carefully prepared and simmered to perfection in natural casing or cheesecloth, this homemade haggis offers a balance of bold, earthy flavors and nutty undertones. With step-by-step instructions and economical ingredients, this dish is perfect for those looking to recreate a piece of Scottish heritage. Serve it with classic sides like creamy mashed potatoes (tatties) and turnips (neeps) for a celebration-worthy feast. Ideal for Burns Night or any occasion that calls for a satisfying, traditional meal!

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:150 mins

Total Time:190 mins

Servings: 6

Ingredients

• 300 g lamb liver
• 200 g lamb heart
• 200 g lamb kidney
• 1 large onion
• 150 g rolled oats
• 400 ml beef or lamb stock
• 100 g suet or beef fat
• 1.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp cayenne pepper
• 0.5 tsp ground nutmeg
• 0.25 tsp ground allspice
• 1 piece natural casing or cheesecloth

Directions

Step 1

Start by thoroughly cleaning the lamb liver, heart, and kidney under cold running water. Remove any membranes or sinews and pat dry.

Step 2

Bring a large pot of water to a boil and add the liver, heart, and kidney. Reduce the heat to a simmer and cook for about 30 minutes until tender. Remove the organs from the pot and set aside to cool.

Step 3

In the meantime, finely chop the onion and set it aside.

Step 4

Once cooled, finely mince or grind the cooked liver, heart, and kidney using a sharp knife or food processor.

Step 5

In a dry skillet, lightly toast the rolled oats over medium heat until golden and aromatic. This step adds a nutty flavor to the dish.

Step 6

In a large mixing bowl, combine the minced organs, toasted oats, chopped onion, and suet or beef fat.

Step 7

Season the mixture with salt, black pepper, cayenne pepper, nutmeg, and allspice. Stir well to evenly distribute the seasonings.

Step 8

Gradually add the stock to the mixture, mixing as you go, until you achieve a moist consistency.

Step 9

If you’re using a natural casing, soak the casing in warm water, then rinse it thoroughly. Alternatively, prepare a double layer of cheesecloth for wrapping.

Step 10

Stuff the prepared mixture into the casing or wrap it tightly in the cheesecloth, ensuring there’s enough space for expansion during cooking.

Step 11

Secure the ends of the casing or cheesecloth with kitchen twine.

Step 12

Bring a large pot of water to a gentle simmer (do not boil to avoid bursting the haggis). Carefully place the haggis in the pot, ensuring it’s fully submerged.

Step 13

Simmer the haggis for 2 hours, occasionally checking the water level and adding more as needed to keep it covered.

Step 14

Once cooked, remove the haggis from the pot and let it rest for 5 minutes before unwrapping or slicing.

Step 15

Serve hot with traditional accompaniments like mashed potatoes (tatties) and mashed turnips (neeps). Enjoy your homemade haggis!

Nutrition Facts

Serving size	(1579.9g)

Amount per serving	% Daily Value*
Calories	2596.9

Total Fat 147.9g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat g
Cholesterol 2542.8mg	0%
Sodium 4761.3mg	0%
Total Carbohydrate 139.1g	0%
Dietary Fiber 20.0g	0%
Total Sugars 10.5g
Protein 182.8g	0%

Vitamin D 147IU	0%
Calcium 226.1mg	0%
Iron 51.2mg	0%
Potassium 3369.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 27.9%

Carbs: 21.2%