Alton Brown's Haggis

READY IN: 5hrs 42mins
Recipe by Xexe383

There is no serving amount because alton said it depends on how much you like haggis.... I know i won't try this recipe..but maybe some bold soul will.

Top Review by Plaisham

AAACCCH!!!!! Ye donna boil the haggis!!! It will split!! a low rolling simmer. and for goodness sake put some pepper in it. and soom garlic and soom more herbs. By the way I love haggis

Ingredients Nutrition


  1. Rinse the stomach thoroughly and soak overnight in cold salted water.
  2. Rinse the liver, heart, and tongue.
  3. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours.
  4. Remove and mince.
  5. Remove any gristle or skin and discard.
  6. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats.
  7. Season with salt, pepper, and dried herbs.
  8. Moisten with some of the cooking water so the mixture binds.
  9. Remove the stomach from the cold salted water and fill 2/3 with the mixture.
  10. Sew or tie the stomach closed.
  11. Use a turning fork to pierce the stomach several times.
  12. This will prevent the haggis from bursting.
  13. In a large pot of boiling water, gently place the filled stomach, being careful not to splash.
  14. Cook over high heat for 3 hours.
  15. Serve with mashed potatoes, if you serve it at all.

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