The Frugal Gourmet's Haggis

"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"
photo by a user photo by a user
Ready In:
4hrs 30mins




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Cowgo
    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.
  2. ~*Sarah*~
    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


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
View Full Profile

Find More Recipes