Scottish haggis savory pudding (Printable)

Savory Scottish pudding with spiced meats, toasted oats, and vegetables, served with mashed root vegetables.

# What You'll Need:

→ Offal & Meats

01 - 1.1 lbs 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)

→ Grains & Binders

04 - 5.3 oz steel-cut oats, toasted

→ Vegetables & Aromatics

05 - 2 medium onions, finely chopped

→ Liquids

06 - 8.5 fl oz beef stock

→ Seasonings

07 - 1 tsp ground black pepper
08 - 1 tsp ground coriander
09 - 1 tsp ground nutmeg
10 - 1/2 tsp ground allspice
11 - 1 1/2 tsp salt

→ Casing

12 - 1 cleaned sheep stomach or large sausage casing, or use oven-proof pudding basin with foil cover

→ Neeps & Tatties

13 - 1.1 lbs potatoes, peeled and cubed
14 - 1.1 lbs turnips (swede/rutabaga), peeled and cubed
15 - 1.8 oz butter
16 - Salt and pepper to taste

# How to Make It:

01 - Rinse the offal thoroughly. Place in a large pot, cover with cold water, and bring to a boil. Simmer gently for 1 to 2 hours until tender. Remove from water, reserving 8.5 fl oz of cooking liquid if desired. Allow to cool, then finely mince.
02 - In a large mixing bowl, combine the minced offal, chopped suet, toasted steel-cut oats, chopped onions, and optional minced meat. Add beef stock and reserved cooking liquid if using. Stir in all seasonings. Mix until moist but not runny.
03 - If using a casing, rinse it well and fill loosely with the mixture, leaving room for expansion. Tie ends securely with kitchen twine. If using a pudding basin, spoon in the mixture and cover tightly with foil.
04 - Place the filled casing or basin upright in a large pot of boiling water, ensuring water level does not cover the top. Simmer gently for 2 hours, monitoring water to keep at consistent level.
05 - While haggis cooks, boil potatoes and turnips separately until tender, approximately 20 to 25 minutes. Drain and mash each with butter, seasoning with salt and pepper to taste.
06 - Carefully remove the haggis from the pot and let it rest for a few minutes. Slice open and serve hot alongside neeps and tatties.

# Expert Suggestions:

01 -
  • It tastes like comfort and history in equal measure, rich and warming without being heavy.
  • The spice blend—nutmeg, coriander, allspice—makes every bite aromatic and complex, never one-note.
  • Serving it with neeps and tatties turns the whole plate into something balanced, hearty, and oddly elegant.
  • Once you make it yourself, you realize it's not intimidating at all, just honest food done well.
02 -
  • Don't skip toasting the oats—it adds a subtle nuttiness that makes the whole thing taste more developed.
  • If the mixture looks too dry after mixing, add a splash more stock; it should be moist enough to hold together but not soupy.
  • Never let the water boil hard during cooking or the casing can split and you'll lose all that precious filling into the pot.
03 -
  • Always reserve some of the offal cooking liquid—it has more flavor than plain stock and makes the filling taste richer.
  • Use a meat thermometer if you're nervous; the center should reach 75°C to ensure everything is cooked through safely.
  • If your casing splits during cooking, don't panic—just scoop out the filling and serve it anyway, it still tastes incredible.
Go Back