Scottish Haggis Traditional Pudding (Printable version)

A hearty Scottish savory pudding with spiced meats and oats, served alongside mashed turnips and potatoes.

# What you need:

→ Offal & Meats

01 - 1.1 lb sheep heart, liver, and lungs (or substitute with lamb/liver mince)
02 - 0.44 lb beef or lamb suet, finely chopped
03 - 0.66 lb lamb or beef mince (optional for texture)

→ Grains & Binders

04 - 0.33 lb steel-cut oats, toasted

→ Vegetables & Aromatics

05 - 2 medium onions, finely chopped

→ Liquids

06 - 1 cup beef stock

→ Seasonings

07 - 1 tsp ground black pepper
08 - 1 tsp ground coriander
09 - 1 tsp ground nutmeg
10 - ½ tsp ground allspice
11 - 1½ tsp salt

→ Casing

12 - 1 cleaned sheep stomach or large sausage casing (or oven-proof pudding basin with foil cover)

→ Neeps & Tatties

13 - 1.1 lb potatoes, peeled and cubed
14 - 1.1 lb turnips (rutabaga), peeled and cubed
15 - 0.11 lb butter
16 - Salt and pepper to taste

# Steps to follow:

01 - Rinse offal thoroughly. Place in large stockpot, cover with cold water, and bring to boil. Simmer gently for 1–2 hours until tender. Remove offal, reserve 1 cup cooking liquid if desired, cool, then mince finely.
02 - In large mixing bowl, combine minced offal, chopped suet, toasted oats, onions, and optional minced meat.
03 - Pour in beef stock and reserved cooking liquid if using. Add spices and salt. Mix thoroughly until moist but not runny.
04 - If using casing, rinse well and fill loosely with mixture, leaving room for expansion. Tie ends securely with kitchen twine. If using pudding basin, spoon mixture in and cover tightly with foil.
05 - Place filled casing or basin in large pot of boiling water, water level below top. Simmer gently for 2 hours, checking water level regularly.
06 - While pudding cooks, boil potatoes and turnips separately until tender (20–25 minutes). Drain and mash each with butter. Season with salt and pepper.
07 - Remove pudding carefully, let rest a few minutes, then cut open. Serve hot alongside mashed neeps and tatties.

# Expert tips:

01 -
  • It's genuinely impressive to serve, but the technique is more forgiving than you'd think.
  • The aroma while it cooks fills your kitchen with this warming, spiced depth that stays with you.
  • Making it once turns you into someone who actually understands Scottish heritage instead of just reading about it.
02 -
  • The haggis mixture will look slightly unpromising before cooking, but don't second-guess yourself; the spices and moisture balance perfectly once it steams.
  • Using a pudding basin instead of a casing is not a compromise; it's a legitimate choice that takes the intimidation factor away entirely and produces the same delicious result.
  • The water level matters more than you'd think; letting it drop too far changes the cooking time and texture, so stay attentive during those two hours.
03 -
  • Toast your oats just before you use them; this single step changes the entire flavor profile from bland to deeply nutty.
  • Mix everything with your hands, not a spoon, so you can feel when the texture is right and ensure the suet is distributed evenly.
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