How to cook haggis
Celebrate Burns Night with our ultimate haggis guide. Learn how to cook haggis, and see our recipes for classic sides, plus vegetarian haggis options.
Scotland's best known speciality, haggis, is a mystery to most non-Scots and the focus of lots of jokes about shooting and hunting the wee beastie haggis. It's made from 'sheep's pluck' - the finely chopped liver, heart and lungs, mixed with oatmeal, suet, herbs, spices and seasoning, packed into a natural casing (traditionally sheep intestines), which is not eaten, then boiled.
For the ultimate selection of Scottish-inspired recipes, see our Burns Night collection and Burns Night drink recipes, or create a traditional Burns Night feast with our classic Burns Night menu. Read our guide on what is haggis for more information on this Scottish meat pudding.
How to prepare haggis
Shop-bought haggis comes ready-cooked, so the only prep it needs is reheating so that it's piping hot when served.
What's the best way to cook haggis?
There are various ways to cook haggis, depending on how much time you have or the desired texture:
How to boil haggis in water
Bring a large pan of water to the boil, add the haggis and reduce to a simmer. Time according to weight – McLays recommends boiling a 1kg natural-cased haggis for an hour and 15 minutes. To serve, carefully slit open the casing and tip the filling onto a plate.
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How to bake haggis in the oven
Heat the oven to 200C/180C fan/gas 6. Remove the outer packaging, prick with a fork and wrap in foil as you would a baked potato, then cook in the oven an hour per 450g. Serve as above.
How to serve haggis
Serve hot with neeps & tatties and whisky cream sauce. Haggis also works well with leeks or carrots. For pudding, follow your haggis main with our clootie dumpling or another classic Scottish dessert, cranachan.
The history of haggis
Its origins are shrouded in obscurity, although it is known to be an ancient dish, as 15th century recipes mention a haggis or haggas pudding. The name may come from the Scandinavian 'hag', meaning to hack or chop, or from the Anglo-Saxon 'haecan' - to hack into pieces. Another explanation is that it comes from the French 'hachis', or the Icelandic 'hoggva', also meaning to hack or chop.
Where to buy haggis
If you don't live near a traditional Scottish butcher, try one of these online alternatives, or alternatively ask at your local supermarket:
Macsween is one of the biggest haggis brands in Scotland. They have a wealth of options online, including a vegetarian version, haggis canapes and venison haggis, from around £5. Order from the Macsween site.
Glasgow-based butcher McLays make traditional haggis in natural casing. Prices start at £6.50. Order from the McLays site.
Ayrshire butcher Pollok Williamson sell a range of haggis from £1.49, including chip shop-friendly haggis sausages specially shaped for deep-frying, should you be feeling particularly decadent. Order from the Pollok Williamson site.
The Blackface Meat Company sell haggis celebration boxes. We like their recommendation of using any leftovers in stuffing. Order from the Blackface site.
What to look for when buying haggis
The best haggis is moist, firm and flavoursome. Every Scottish butcher has his or her own recipe, made according to the basic recipe, which has remained virtually unchanged for centuries, with the addition of their own exclusive blend of seasonings, herbs and spices.
Serving haggis at Burns Night
Haggis is really thrown into the spotlight around Burns Night. Several tons of haggis are exported throughout the world for celebration suppers, including modern variations such as smoked haggis and a vegetarian haggis made with oatmeal, vegetarian suet, lentils, beans, nuts, carrots, onions and other vegetables packed into a synthetic casing. Surprisingly, haggis is very popular in France, where it is served in top Parisian restaurants!
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