Baked haggis

Baked haggis

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(13 ratings)

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Cooking time

Ready in 1 hour

Skill level



Serves 8

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

Nutrition and extra info

Nutrition info


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  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

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louisehm's picture

Zero stars. I agree with other comments: this is not a recipe, even if haggis is delicious.

cardno85's picture

I love the Good Food website and have never thought to complain before, however, how you can justify "buy haggis, cook it" as a five star recipe I don't know. People on here are not THAT squeamish, give them a recipe to make their own!

lizleicester's picture
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Got a lovely haggis from Scotland (the Kingdom of Fife, no less)! This was a slow way to cook it (and an extravagant use of the oven as it was on its own in there)... However, it tasted delicious.

chris210's picture
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What can I say? Its a haggis baked in the oven. Why not 5 stars? Because I have always found it tastier when steamed!

djez1983's picture

Neeps are turnips, not Swedes. Swedes are emotionless robots who like to harbour war criminals and have very few endearing qualities. Plus, how is this a recipe? If people aren't intelligent enough to read the cooking instructions on food then they're hardly going to have more success in searching for cooking instructions, let alone reading them, from a website. Pathetic shyte on yer honest sonsie face! From a Scotsman, Chieftain o' the puddin' race!

glenyst's picture

Well I'm also from Yorkshire, and we've always called a swede a swede and a turnip a turnip, and we eat both. I have no idea what cattle eat - I thought it was grass. No problem with them eating turnip though, or even swede!

lisaasil's picture

It's a common misconception that the English refer to Swede where the Scottish refer to Turnip. I come from Yorkshire, and we have always called a Swede a Turnip and a Turnip cattlefeed!

rferris59's picture

How disappointing it appears you don't know the difference between a recipe and a cooking method.
To enlighten you for future reference this is a method not a recipe

elisabethz's picture

I haven't tried this but had good ratings.

1 large knob butter, for frying
250 g shallots, finely chopped
100 ml whisky, preferably Monkey Shoulder
250 ml stock, preferably veal stock
1 tsp plain flour

For the sauce: melt the butter in a frying pan, add the shallots and fry until golden brown.

9. Pour in the whisky and cook, stirring, for 1 minute, then add the stock and return to a simmer. Season with salt and pepper to taste.

10. Slowly add the flour to the sauce, stirring constantly to remove any lumps. At this point you can either strain the sauce through a sieve for a smooth finish, or leave the shallots in for a more intense flavour.

jburton's picture

I still have some Haggis left from when i made Balmoral Chicken. So I'm going to soften some onion mix it with chopped mushroom and red sweet pepper, crumble in some stock cube then, stuff Petit Pans with it and roast in the oven. Yum.

mrleary's picture

You can get it in tins, save yourself the fuss.

notthebestchef's picture
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My Scottish friend is cooking Haggis, tatties and neeps tonight. I love haggis. It's the best, everyone should try it.!

imbrennan's picture

I would also love Shutterbug's recipe for the whisky/cream sauce. How do we reach you Shutterbug? Maybe you could put your recipe on this site or another recipe site.

tartangirl's picture

Sorry imbrennan.....that should have been ONE TBSP Dijon Mustard....NOT TWO!!

tartangirl's picture

I just made balmoral chicken with whiskey cream is St. Andrew's day...even here in Canada. Following is the recipe for whiskey cream sauce.

*250ml chicken stock
*2tbsps whiskey
*100ml double cream
2 tbsp. Dijon Mustard (I cut this down to 1/2tbsp.don't like to taste the mustard..up to you)
20g butter
This recipe is for two pieces of chicken....adjust to how many pieces you are cooking.
Rabbie Burns said ..."whae's like us? gie few and they're aw deid" It's great to be Scottish!!!!!

moseys's picture

I have been using haggis for years as a stuffing for chicken/turkey much nicer than sage and onion etc. empty a tin or fresh haggis into a pot heat slowly till softened, leave to cool then roll into balls. Bake in a moderate oven for 20 mins and serve with roast poultry with loads of gravy. All my English friends love it.

beanface's picture
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Really easy to cook and tastes great. We had ours with gravy which was great, but will make a nice sauce next time.

mackdarra's picture

i would love to to find a recipe for making haggis as we cant get it here .........i had it in scotland and loved it !!!!!!! i know it involves some unusual ingredients but that wouldnt bother me as i live next to a butcher who would give me what i need

jacqui1974's picture

Tonight I'll be serving chicken stuffed with haggis in a whiskey cream
sauce. Neeps and tatties non negotiable. Cheers

mammabat's picture

message for PISTACHE... believe it or not tinned haggis is actually very good, "GRANTS" (392g cost £1.34 in Tesco) make one and is sold in many supermarkets here... maybe through ebay or online shopping you could get some sent out to swiitzerland? I usually keep a tin or 2 in my storecubpoard, I empty it out of the tin into a suitable bowl mash it about a wee bit and microwave it till piping hot.... it really is almost as good as the real thing, especially when you cant get the real thing! hope this helps! x