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How to Make Haggis

Haggis is Scotland’s national dish, traditionally served on Burns Night to pay tribute to Robert Burns, Scotland’s national bard. The dish itself is no beauty queen, but those who love haggis are adamant that what it lacks in looks, it most definitely makes it up in flavour! If you’re hoping to join in with festivities this year, read on to discover how to make this legendary Scottish savoury pudding.


  • 1.4kg of Lamb’s Pluck (Lungs, Heart and Liver)
  • 1 Ox Bung
  • 200g of Suet
  • 500g of Lamb, Beef Trimmings or Stewing Steak
  • 500g of Oatmeal


  • 1 tbsp of Nutmeg (finely grated)
  • 2 tbsp of Ground Black Pepper
  • 4 tbsp of Fine Sea Salt
  • 4 tbsp of Coriander Seeds



METHOD: Traditional Scottish Haggis

  1. 1.Firstly, rinse off the whole lamb’s pluck in cold water. Trim off any visible pieces of fat and cut the windpipe away. Next, place this in a large pot, pour over cold water and cover completely. Keep the lungs submerged and bring the water to the boil, skimming the surface regularly. Gently simmer for 2 hours.
  2. Carefully remove the meat from the water using tongs and rinse it off in cold water. This will remove any excess scum. Leave to cool in a bowl.
  3. Strain the remaining cooking liquid through a fine sieve and then place it back onto the stove to reduce; you want to have about 500ml – 1 litre worth of stock left. Leave to cool completely.
  4. Finely dice the cooked heart and lungs, and coarsely grate the liver. Dice all the trimmings before adding them to a large mixing bowl with the suet, oatmeal and seasonings. Give everything a good mix.
  5. Add cold water to the reduced cooking liquid from the pluck to make up to 1 litre of stock. Ensure that it’s completely cool and then add it to the haggis mixture. Test the seasoning of the mixture by frying a tablespoon of it for 2 to 3 minutes. Taste and adjust accordingly.
  6. Soak and rinse the ox bung and then spoon it into the filling. Pack it in fairly loosely; if you overfill, the mixture will swell whilst cooking. Expel any excess air before pinching each end and tying with string. Cut the ends off with scissors.
  7. Tie another end of the bung and continue making up haggises until you run out of filling; they can be frozen for future consumption.
  8. Before cooking, pierce the haggis several times with a thin needle. Gently place it into a large pan of cold water and bring to the boil. Simmer for 1 ½ to 2 hours; the temperature in the pot should read 74°C. Ensure the contents are completely cooked before removing.
  9. Serve with traditional neeps ‘n’ tatties for an almighty Burns Night feast!
How To