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    You are in: Home / Recipes / Haggis, Colorado, Usa Version Recipe
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    Haggis, Colorado, Usa Version

    Haggis, Colorado, Usa Version. Photo by ianwatt65

    1/1 Photo of Haggis, Colorado, Usa Version

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs

    6 hrs

    2 hrs

    Chef #192927's Note:

    I have developed this recipe from 18 yrs of making the Celtic Comestible for Burns Suppers, Scottish Games and the like here in Colorado, USA. Certain well-known ingredients such as lungs and sheep stomachs are not prepared for human consumption here, but for presentation purposes, cows stomach, or tripe, is available and looks just the thing!!

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    Serves: 600



    Units: US | Metric


    1. 1
      Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
    2. 2
      Chop the onions and add all the herbs and oats, mix well.
    3. 3
      Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
    4. 4
      Mix the meat with the rest of the ingredients.
    5. 5
      Divide the mixture between the Reynolds oven bags.
    6. 6
      Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
    7. 7
      Boil the bags of Haggis for a further 1 hour.
    8. 8
      Serve with bashed neeps and tatties.
    9. 9
      This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
    10. 10
      Yields approx 75 lbs cooked.

    Ratings & Reviews:


    Nutritional Facts for Haggis, Colorado, Usa Version

    Serving Size: 1 (64 g)

    Servings Per Recipe: 600

    Amount Per Serving
    % Daily Value
    Calories 80.0
    Calories from Fat 18
    Total Fat 2.1 g
    Saturated Fat 0.7 g
    Cholesterol 95.7 mg
    Sodium 36.9 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 1.2 g
    Sugars 0.9 g
    Protein 7.5 g

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