Scottish Haggis Savory Pudding (Print Version)

Traditional Scottish savory pudding featuring spiced meats, oats, onions, served alongside turnips and potatoes.

# What You'll Need:

→ Offal & Meats

01 - 1.1 lb sheep heart, liver, and lungs (or substitute with lamb/liver mince)
02 - 7 oz beef or lamb suet, finely chopped
03 - 10.5 oz lamb or beef mince (optional for texture)

→ Grains & Binders

04 - 5.3 oz 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 (alternatively, oven-proof pudding basin with foil cover)

→ Neeps & Tatties

13 - 1.1 lb potatoes, peeled and cubed
14 - 1.1 lb turnips (swede/rutabaga), peeled and cubed
15 - 1.75 oz butter
16 - Salt and pepper to taste

# Steps to Follow:

01 - Rinse the offal thoroughly. Place in a large pot, cover with cold water, and bring to a boil. Simmer for 1 to 2 hours until tender. Remove from water, reserving 1 cup of the cooking liquid if desired. Cool and finely mince the offal.
02 - In a large bowl, mix the minced offal, suet, toasted oats, chopped onions, and optional minced meat until well combined.
03 - Incorporate the beef stock and reserved cooking liquid if using. Add ground black pepper, coriander, nutmeg, allspice, and salt. Mix until the mixture is moist but not runny.
04 - If using a casing, rinse it well and fill loosely with the mixture, leaving room for expansion. Secure the ends with kitchen twine. If using a pudding basin, spoon the mixture inside and cover tightly with foil.
05 - Place the filled casing or basin in a large pot of boiling water ensuring the water level does not cover the top. Simmer gently for 2 hours, monitoring water levels regularly.
06 - While pudding cooks, boil potatoes and turnips separately until tender, about 20 to 25 minutes. Drain and mash each with butter. Season with salt and pepper to taste.
07 - Carefully remove the pudding from the pot and allow to rest a few minutes. Slice open and serve hot with mashed neeps and tatties.

# Additional Tips::

01 -
  • It tastes like history, rich and layered with spices that warm you from the inside out.
  • The texture is wonderfully crumbly yet moist, a balance I didn't expect until I tried it fresh.
  • It's surprisingly comforting when paired with buttery neeps and tatties.
  • Making it yourself feels like stepping into a kitchen tradition most people only read about.
02 -
  • Don't overfill the casing or it will burst during cooking, learned that the hard way my second attempt.
  • Keep the simmer gentle, a rolling boil can tear the casing and ruin the presentation.
  • If you're using a pudding basin, make sure the foil is tight or water will seep in and dilute the filling.
03 -
  • Toast your oats until they smell nutty and slightly sweet, it deepens the whole dish.
  • Let the haggis rest for a few minutes after cooking so the juices redistribute and the texture settles.
  • Serve it with ceremony, a good haggis deserves a moment of respect before the first slice.
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