Baked haggis

Baked haggis

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(13 ratings)

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Cooking time

Ready in 1 hour

Skill level

Easy

Servings

Serves 8

Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven

Nutrition and extra info

Nutrition info

Nutrition

kcalories
174
protein
6g
carbs
11g
fat
12g
saturates
6g
fibre
0g
sugar
0g
salt
1.1g

Ingredients

  • 450g haggis

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Method

  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
  2. To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.

Recipe from Good Food magazine, January 2004

Comments, questions and tips

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Comments

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tartangirl's picture

I sent the recipe for whiskey cream sauce to imbrennan..can you check posts?

juliefair7's picture

I echo the above,

PLEASE MR SHUTTERBUG CAN WE HAVE YOUR WHISKEY/CREAM/HONEY/THYME SAUCE RECIPE !!!

tartangirl's picture

I sent the recipe for whiskey cream sauce to imbrennan...check!

juliefair7's picture

I echo the above,

PLEASE MR SHUTTERBUG CAN WE HAVE YOUR WHISKEY/CREAM/HONEY/THYME SAUCE !!!

nomadickiteflyer's picture

Many years ago Good Food Magazine had a superb recipe for vegetarian haggis - any chance you could add the recipe to your website.

thejocks's picture

Cracking dish, was hoping to get in touch with shutterbug to get hold of the whiskey, honey sauce to finish it off!!

berniash's picture

another haggis recipe is to open it up and mash it up into the bottom of a casserole dish, then put a layer of chopped cooked carrots and turnips, then a layer of mashed potato, bake in the oven until warmed through and the potato is golden brown on top. Serve with gravy, very yummy

themaster1305's picture

I'd like to know how to make it from scratch

bunctonmanor's picture
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This was an excellent dish and I served it with a whiskey sauce mashed neeps and tatties

williamson's picture

Very good recipe, I would love to have the whisky/creamhoney & thyme sauce recipe. How do I get it?? My daughter also made small haggis parcels a bit like samosas, and they they delicious.

minkx1's picture
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Being Scottish I was taught to cook haggis this way by my Mum and Grandmother. I have tried haggis boiled but always found it a bit stodgy and I felt that you lost some of clean flavours and texture you get with baking the haggis. If you find haggis a bit dry or would like to add that something special to the meal then make either a whisky or whisky & mustard or drambuie sauce to serve over the haggis. My favourite is the whisky sauce I find that the complex notes of the whisky just work so well with spicy flavours of the haggis.

I've added these recipes to the website for anyone willing to try them.

lovetocook's picture

I am interested in the "shutterbug" recipe for the whiskey/honey/cream/thyme dressing to serve with the baked haggis. Can you help?

shutterbug's picture
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I had been up to Kirkudbright for a week-end and bought two freshly made haggis from a local butcher. The only chance I normally get to eat haggis is at a Scottish friend's house every year at Burn's night, when I traditionally address the haggis. This is a great honour for a Sassenach.
The master-chef at the hotal where we stayed had very kindly given me a recipe for whiskey/honey/cream/thyme sauce for dressing the wee beastie. If anyone fancies the recipe, let me know; it's gorgeous.
I roasted the haggis as per spec, then cut it into slices about 3 cm thick. In between each slice of haggis, I put a dollop of creamed tatties, then poured the cream sauce over the top.
I made four portions, for myself, my wife, my son and a family friend. The haggis went down very well - and very fast.

maheather's picture

I have never cooked haggis this way before I usually slice and fry it. It was very good cooked in the oven and it seemed to accentuate the spicy flavour.

catherinebrown's picture

Neeps are not better known as swedes, as you say above, except in England. In Scotland, what the English call swedes are called turnips, thus shortened to neeps (the 'nips' part of the word turnip).

caz2704's picture
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best way to cook the haggis

pistache's picture

I love haggis, the entire family loves haggis. WHERE can I buy haggis in Geneva Switzerland ?

maryyem's picture
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I live in Yemen for part of the year and did this whole menu from Good Food for a Burn's Supper that we held out here. We had about 6 nationalities and I cooked all the Haggis in this way, it was perfect and the Yemeni people loved it. I will repeat the whole menu again in January 2008. (Minus the puff pastry as it is not too good out here, much to thin for the recipe! The first time I used this recipe was for a Burns Supper that we had at home in Scotland and it was a huge success with the Salmon starter. Thank you Good Food!

maryyem's picture
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I live in Yemen for part of the year and did this whole menu from Good Food for a Burn's Supper that we held out here. We had about 6 nationalities and I cooked all the Haggis in this way, it was perfect and the Yemeni people loved it. I will repeat the whole menu again in January 2008. (Minus the puff pastry as it is not too good out here, much to thin for the recipe! The first time I used this recipe was for a Burns Supper that we had at home in Scotland and it was a huge success with the Salmon starter. Thank you Good Food!

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