Baked haggis

Baked haggis

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(14 ratings)

Ready in 1 hour

Easy

Serves 8
Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven

Nutrition and extra info

Nutrition:

  • kcal174
  • fat12g
  • saturates6g
  • carbs11g
  • sugars0g
  • fibre0g
  • protein6g
  • salt1.1g
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Ingredients

  • 450g haggis
    Haggis

    Haggis

    ha-giss

    A traditional Scottish dish most people either love or hate, given its unique list of…

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.

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Comments, questions and tips

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mrleary
16th Oct, 2011
You can get it in tins, save yourself the fuss.
notthebestchef
10th Oct, 2011
5.05
My Scottish friend is cooking Haggis, tatties and neeps tonight. I love haggis. It's the best, everyone should try it.!
imbrennan
15th Sep, 2011
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
30th Nov, 2013
Sorry imbrennan.....that should have been ONE TBSP Dijon Mustard....NOT TWO!!
tartangirl
30th Nov, 2013
I just made balmoral chicken with whiskey cream sauce...today 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. Enjoy!!!! Rabbie Burns said ..."whae's like us? gie few and they're aw deid" It's great to be Scottish!!!!!
moseys
29th Jul, 2011
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
18th May, 2011
5.05
Really easy to cook and tastes great. We had ours with gravy which was great, but will make a nice sauce next time.
mackdarra
27th Jan, 2011
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
25th Jan, 2011
Tonight I'll be serving chicken stuffed with haggis in a whiskey cream sauce. Neeps and tatties non negotiable. Cheers
mammabat
25th Jan, 2011
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

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