Homemade Haggis

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.

Cooking Method: Baking

Cuisine: Scottish

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 333.7

Dietary: Gluten-free

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

1 pound Boneless lamb shoulder, cut into pieces
0.5 pound Lamb liver, cut into pieces
0.5 cup Water
1 small Onion, coarsely chopped
1 large Egg
0.75 teaspoon Salt
0.75 teaspoon Ground black pepper
0.5 teaspoon Sugar
0.25 teaspoon Ground ginger
0.13 teaspoon Ground cloves
0.13 teaspoon Ground nutmeg
1 cup Old fashioned rolled oats

Directions

1
Preheat oven to 350F (175C).
2
Grease an 8.5 by 4.5 inch loaf pan.
3
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.
4
Add the remaining half of the lamb and the rolled oats to the processor.
5
Process until all ingredients are thoroughly combined and the mixture is consistent.
6
Spoon the lamb mixture into the prepared loaf pan.
7
Pat the surface down to level it evenly.
8
Bake for 45 to 55 minutes, or until the center feels firm when gently pressed.
9
Allow the haggis to cool in the pan for 5 minutes.
10
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.

Keywords: haggis, scottish, lamb, oats, spicy, hearty, loaf, traditional, burns night, meatloaf, offal, liver, ginger, nutmeg, clove, onion, homemade, protein, winter, comfort food

Read it online: https://www.chefs-mate.com/recipe/homemade-haggis-2/