Homemade Haggis
Description
This homemade haggis offers a delicious twist on the classic Scottish dish, crafted without the traditional sheep casing for easier preparation. The mixture of finely chopped lamb shoulder, tender lamb liver, and old-fashioned rolled oats creates a dense, satisfying texture. Warm spices like ginger, nutmeg, and cloves provide depth, while the onion and egg bind the ingredients into a cohesive loaf. Perfect for Burns Night celebrations or a hearty winter dinner, this savory loaf is best served sliced with neeps and tatties. Its a comforting, flavorful centerpiece that brings the taste of Scotland to your table.Ingredients
Directions
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Preheat oven to 350F (175C).
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Grease an 8.5 by 4.5 inch loaf pan.
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In a food processor fitted with a chopping blade, process half of the lamb, the lamb liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
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Add the remaining half of the lamb and the rolled oats to the processor.
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Process until all ingredients are thoroughly combined and the mixture is consistent.
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Spoon the lamb mixture into the prepared loaf pan.
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Pat the surface down to level it evenly.
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Bake for 45 to 55 minutes, or until the center feels firm when gently pressed.
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Allow the haggis to cool in the pan for 5 minutes.
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Unmold onto a serving platter, slice, and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 333.7kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 10.2g51%
- Cholesterol 110.1mg37%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe makes a "skinless" haggis, meaning it is baked in a loaf pan rather than a natural casing. This makes it easier to prepare and slice for serving.
Ensure the lamb liver is fresh and free of any strong odors. If you prefer a milder flavor, you can rinse the liver pieces briefly before processing.
Serve traditional accompaniments such as mashed potatoes (tatties) and mashed swede/rutabaga (neeps) alongside the haggis slices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet or microwave until warmed through.
For a spicier version, add a pinch of cayenne pepper or extra black pepper to the mixture.
