The Frugal Gourmet's Haggis

Total Time
4hrs 30mins
Prep 1 hr 30 mins
Cook 3 hrs

This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag

Ingredients Nutrition


  1. Place the beef heart in a 4-quart covered pot and just cover with cold water.
  2. Simmer, covered, for 70 minutes.
  3. Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
  4. Remove the contents of the pot and cool.
  5. Reserve 1 cup of the liquid.
  6. Grind everything coarsely.
  7. In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
  8. Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
  9. Drain them and rinse very well, inside and out.
  10. Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
  11. Two will have to be tied on just one end, but the third piece will be tied on both ends.
  12. Prick the Haggis all over with corn holders or a sharp fork.
  13. Place in a steamer and steam for 80 minutes.
  14. Serve, sliced, with beef or lamb gravy.
  15. Don't forget the bagpipes!
Most Helpful

Very easy to prepare with ingredients that are much easier to obtain here in the states. I made sure to use pinhead oats, and I added a 1/4 pound of suet for a more traditional consistency (and it's easier to beer batter and fry up with some chips!) I couldn't locate any casings larger than summer sausage in my locale so I used a boiling bag and it worked just find.

Cowgo May 20, 2005

Now this is Haggis! While I would personally never touch the stuff (seen too many Ren. Faire versions) I congratdulate you on posting an recipe that is truely close to the origional. Sheep's stomachs are rather hard to come by these days, LOL. Thank you so very much- as an American of semi-Scot descent married to a man of Mexican descent, I find it important to serve a country's national dish as close to the local fare as possible. A thousand thanks, Sarah

~*Sarah*~ January 02, 2003