10 Best Haggis Recipes

By Shona MacAllister

As a food writer, I’ve explored countless haggis recipes over the years, and I’m excited to share my top 10 picks with you. These recipes showcase the versatility of this traditional Scottish dish, offering both classic preparations and innovative twists.

Whether you’re a haggis enthusiast or a curious newcomer, there’s something here for everyone. From comforting classics to surprising fusions, these recipes will challenge your preconceptions about haggis and inspire you to get creative in the kitchen.

But before we delve into the list, let me tell you why these particular recipes made the cut and how they might just change your mind about this often-misunderstood delicacy.

Traditional Haggis With Neeps and Tatties

Traditional haggis with neeps and tatties is a quintessential Scottish dish, often served on Burns Night to celebrate the life and poetry of Robert Burns. This hearty meal combines the rich, savoury flavours of haggis with the earthy sweetness of turnips (neeps) and the comforting texture of mashed potatoes (tatties).

While haggis can be made from scratch, many opt for store-bought versions to simplify the cooking process. This recipe assumes the use of a pre-made haggis, focusing on the preparation of the accompanying neeps and tatties, as well as the proper heating of the haggis itself. The result is a satisfying and authentic Scottish meal that pays homage to centuries of culinary tradition.

• 1 store-bought haggis (approximately 500g)
• 1 large turnip (rutabaga), peeled and cubed
• 4 large potatoes, peeled and quartered
• 50g butter
• 50ml milk
• Salt and pepper to taste
• 2 tbsp chopped fresh chives (optional)

To prepare the dish, start by boiling the turnip and potatoes separately until tender. While they cook, place the haggis in a pot of simmering water (still in its casing) and heat for about 45 minutes. Once the vegetables are cooked, drain and mash them separately, adding butter, milk, salt, and pepper to taste.

Remove the haggis from its casing and place it on a serving platter, surrounded by mounds of neeps and tatties. Garnish with chopped chives if desired.

When cooking haggis, it’s important to avoid piercing the casing before or during cooking, as this can cause the contents to become waterlogged. If using a microwave to heat the haggis, be sure to remove it from its casing first and cover it with a microwave-safe wrap.

For a vegetarian alternative, consider using a vegetable-based haggis substitute, which can be found in many supermarkets. Don’t forget to serve with a dram of Scotch whisky for a truly authentic experience!

Haggis Stuffed Mushrooms

Haggis stuffed mushrooms offer a delightful twist on the traditional Scottish delicacy. This appetiser combines the rich, savoury flavours of haggis with the earthy taste of mushrooms, creating a perfect bite-sized treat for any gathering or as a unique starter for a Scottish-themed meal.

This recipe takes the bold flavours of haggis and pairs them with the mild, complementary taste of button mushrooms. The result is a harmonious blend of textures and tastes that will surprise and delight your guests. Whether you’re a haggis enthusiast or looking to try something new, these stuffed mushrooms are sure to impress.

Ingredients:

• 24 large button mushrooms
• 225g haggis
• 15g breadcrumbs
• 15g grated Parmesan cheese
• 2tbsp chopped fresh parsley
• 1tbsp olive oil
• Salt and pepper to taste

Preheat the oven to 190°C. Clean the mushrooms and remove the stems, setting them aside. Finely chop the mushroom stems and mix them with the haggis, breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper. Stuff each mushroom cap generously with the haggis mixture and place them on a baking sheet.

Drizzle with olive oil and bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.

For best results, choose mushrooms that are similar in size for even cooking. If you can’t find haggis, you can substitute with a mixture of ground lamb, oats, and spices to mimic the flavours. These stuffed mushrooms can be prepared in advance and refrigerated, then baked just before serving. Garnish with additional chopped parsley for a fresh, vibrant presentation.

Haggis Nachos

Haggis Nachos are a delightful fusion of Scottish and Mexican cuisines, combining the rich, savoury flavours of traditional haggis with the crispy, cheesy goodness of nachos. This unique dish is perfect for parties, game nights, or as a hearty snack for those looking to experience haggis in a new and exciting way.

While purists might raise an eyebrow at this unconventional take on haggis, these nachos offer a fun and accessible way to introduce the Scottish delicacy to those who might be hesitant to try it in its traditional form. The spices and textures of haggis pair surprisingly well with typical nacho toppings, creating a harmonious blend of flavours that will tantalise your taste buds.

• 450g cooked haggis, crumbled
• 1 large bag tortilla chips
• 200g shredded cheddar cheese
• 240ml diced tomatoes
• 120ml diced red onion
• 60ml chopped fresh coriander (cilantro)
• 1 jalapeño pepper, sliced (optional)
• 240ml sour cream
• 1 avocado, mashed
• 1 lime, juiced
• Salt and pepper to taste

Preheat your oven to 190°C. Spread a layer of tortilla chips on a large, oven-safe platter or baking sheet. Sprinkle the crumbled haggis evenly over the chips, followed by the shredded cheese. Bake for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with diced tomatoes, red onion, cilantro, and jalapeño slices if using. In a small bowl, mix the mashed avocado with lime juice, salt, and pepper to create a quick guacamole. Serve the nachos hot, with the guacamole and sour cream on the side for dipping.

For best results, use a high-quality haggis and crumble it while it’s still warm for easier distribution. If you can’t find haggis, you can substitute with a mixture of ground lamb and beef seasoned with traditional haggis spices. Be careful not to overload the nachos with toppings, as this can make them soggy. For a vegetarian version, consider using vegetarian haggis or a mixture of lentils and nuts seasoned with haggis spices. Remember, the key to great nachos is layering, so don’t be afraid to create multiple layers of chips, haggis, and cheese before baking.

Haggis Lasagna

Haggis Lasagna is a delightful fusion of Scottish and Italian cuisines, combining the rich, savoury flavours of traditional haggis with the comforting layers of a classic lasagna. This unique dish offers a hearty and satisfying meal that’s perfect for colder months or when you’re craving something truly indulgent.

By incorporating haggis into a lasagna, you create a dish that’s both familiar and exotic. The spices and textures of the haggis blend beautifully with the creamy béchamel sauce and melted cheese, while the pasta sheets provide a perfect vessel for these bold flavours. This recipe is an excellent way to introduce haggis to those who might be hesitant to try it in its traditional form.

• 500g haggis, casing removed and crumbled
• 9 lasagna sheets
• 500ml béchamel sauce
• 200g cheddar cheese, grated
• 100g Parmesan cheese, grated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

To prepare the Haggis Lasagna, start by preheating your oven to 180°C. In a large skillet, sauté the onion and garlic in olive oil until softened. Add the crumbled haggis and cook for a few minutes until heated through. In a baking dish, layer lasagna sheets, haggis mixture, béchamel sauce, and cheese, repeating until all ingredients are used, finishing with a layer of béchamel and cheese on top. Bake for 30-35 minutes or until the top is golden brown and bubbling.

When preparing this dish, it’s important to note that haggis can be quite rich and strongly flavoured. You may want to adjust the amount of haggis used based on personal preference. Additionally, if you’re unable to find traditional haggis, some specialty stores offer vegetarian alternatives that can work well in this recipe. Remember to let the lasagna rest for 10-15 minutes after baking to allow it to set, making it easier to slice and serve.

Haggis Scotch Eggs

Haggis Scotch eggs are a delightful fusion of two beloved Scottish dishes – haggis and Scotch eggs. This unique twist on the classic Scotch egg replaces the traditional sausage meat with savoury haggis, creating a rich and flavourful appetiser or snack that’s certain to impress.

Perfect for Burns Night celebrations or any Scottish-themed gathering, these Haggis Scotch eggs offer a crispy exterior that gives way to a layer of spiced haggis and a perfectly cooked egg centre. The combination of textures and flavours makes this dish a true crowd-pleaser, appealing to both haggis enthusiasts and those new to this Scottish delicacy.

• 6 hard-boiled eggs, peeled
• 500g haggis, casing removed
• 100g plain flour

To prepare Haggis Scotch eggs, start by dividing the haggis into six equal portions and flattening each into a patty. Wrap each hard-boiled egg in a haggis patty, making sure it’s completely covered.

• 2 eggs, beaten
• 200g breadcrumbs
• Vegetable oil for deep frying
• Salt and pepper to taste

Next, set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each haggis-wrapped egg in flour, then beaten egg, and finally coat with breadcrumbs. Heat vegetable oil in a deep fryer or large pot to 170°C.

Carefully lower the breaded eggs into the hot oil and fry for about 5-6 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.

For best results, make sure your hard-boiled eggs are completely cooled before wrapping them in haggis. If you find the haggis mixture too sticky to work with, try chilling it in the refrigerator for 30 minutes before use.

To achieve an extra crispy exterior, you can double-coat the eggs by repeating the egg and breadcrumb steps. Serve these Haggis Scotch eggs warm or at room temperature with a side of mustard or your favourite dipping sauce for a truly indulgent Scottish treat.

Haggis Quesadillas

Haggis Quesadillas offer a unique fusion of Scottish and Mexican cuisines, combining the rich, savoury flavours of traditional haggis with the comforting, cheesy goodness of a classic quesadilla. This innovative dish provides a creative way to introduce haggis to those who might be hesitant to try it in its traditional form, as well as offering a new twist for haggis enthusiasts.

The key to a successful Haggis Quesadilla lies in balancing the strong, distinctive taste of haggis with complementary ingredients that enhance its flavour without overpowering it. The crispy tortilla exterior provides a satisfying contrast to the soft, warm filling, while melted cheese helps bind the ingredients together and adds a creamy texture to each bite.

• 8 large flour tortillas
• 500g cooked haggis, crumbled
• 240 grams shredded cheddar cheese
• 1 red onion, finely diced
• 1 red pepper, thinly sliced
• 30 millilitres vegetable oil
• Salt and pepper to taste
• Optional: sour cream and salsa for serving

To prepare Haggis Quesadillas, start by heating a large skillet over medium heat. Place a tortilla in the skillet and sprinkle a layer of cheese on half of it. Add a generous portion of crumbled haggis, followed by some diced onion and sliced bell pepper. Fold the other half of the tortilla over the filling and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted. Repeat this process with the remaining ingredients. Once all quesadillas are cooked, cut them into wedges and serve immediately.

For best results, make sure that the haggis is thoroughly heated before adding it to the quesadilla. This can be done by warming it separately in a microwave or pan before assembling the quesadillas. Additionally, be careful not to overstuff the quesadillas, as this can make them difficult to flip and may result in the filling spilling out during cooking. If desired, serve the Haggis Quesadillas with a side of sour cream and salsa for dipping, which can help balance the rich flavours of the haggis and cheese.

Haggis Breakfast Burrito

The Haggis Breakfast Burrito is a delightful fusion of Scottish and Mexican cuisine, combining the savoury, earthy flavours of traditional haggis with the convenience and portability of a breakfast burrito. This hearty meal is perfect for those looking to start their day with a unique and satisfying twist on the classic breakfast burrito.

This recipe takes the rich, spiced meat mixture of haggis and pairs it with scrambled eggs, cheese, and traditional burrito fillings. The result is a flavourful, protein-packed breakfast that will keep you fuelled throughout the morning. Whether you’re a haggis enthusiast or simply looking to try something new, this breakfast burrito is bound to impress.

• 240 millilitres cooked haggis, crumbled
• 4 large eggs
• 4 large flour tortillas
• 240 grams shredded cheddar cheese
• 120 millilitres diced tomatoes
• 60 millilitres diced onions
• 60 millilitres chopped fresh coriander (cilantro)
• 30 grams butter
• Salt and pepper to taste
• Hot sauce (optional)

To prepare the Haggis Breakfast Burrito, start by scrambling the eggs in a pan with butter until they’re just set. In the same pan, warm the crumbled haggis. Lay out the flour tortillas and divide the scrambled eggs, haggis, cheese, tomatoes, onions, and cilantro among them. Season with salt and pepper, and add hot sauce if desired. Fold in the sides of each tortilla and roll tightly to form burritos.

Finally, place the burritos seam-side down in a clean, dry skillet over medium heat and cook for 1-2 minutes on each side until golden brown and crispy.

For best results, make sure that your haggis is thoroughly cooked and crumbled before adding it to the burrito. If you’re using store-bought haggis, follow the package instructions for reheating. To prepare the burritos ahead of time, wrap them individually in foil and refrigerate for up to 24 hours. When ready to eat, simply unwrap and heat in a skillet or microwave until warmed through.

For a vegetarian option, consider using vegetarian haggis or substitute with black beans or lentils seasoned with traditional haggis spices.

Haggis Empanadas

Haggis empanadas offer a delightful fusion of Scottish and Latin American cuisines, combining the hearty flavours of traditional haggis with the portable, handheld convenience of empanadas. This unique dish brings together the rich, savoury taste of haggis with the crispy, golden exterior of a perfectly baked empanada pastry.

These empanadas make for an excellent appetiser or party snack, allowing guests to experience the distinctive taste of haggis in a familiar, bite-sized format. The contrast between the flaky pastry and the robust filling creates a satisfying textural experience that will please both haggis enthusiasts and those new to this Scottish delicacy.

• 450 grams prepared haggis
• 240 grams plain flour
• 120 grams unsalted butter, cold and cubed
• 60 millilitres ice water
• 1 egg, beaten (for egg wash)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 15 millilitres olive oil
• Salt and pepper to taste

To prepare the haggis empanadas, start by making the empanada dough. Mix the flour and salt in a bowl, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Meanwhile, sauté the onion and garlic in olive oil until softened, then mix with the crumbled haggis. Roll out the dough and cut into circles. Place a spoonful of the haggis mixture in the centre of each circle, fold over, and seal the edges. Brush with egg wash and bake at 190°C for 20-25 minutes until golden brown.

For best results, make sure that the haggis is thoroughly cooked and crumbled before mixing with the sautéed onions and garlic. This will help distribute the flavours evenly throughout the filling. If the empanada dough becomes too warm while working with it, return it to the refrigerator for a few minutes to firm up. This will make it easier to handle and result in a flakier crust. Serve the empanadas hot with a side of whisky sauce or cranachan for an authentic Scottish twist.

Haggis Sushi Rolls

Haggis sushi rolls are an innovative fusion dish that combines traditional Scottish haggis with the elegant presentation of Japanese sushi. This unique culinary creation offers a delightful blend of flavours and textures, bringing together the rich, savoury taste of haggis with the delicate balance of sushi rice and nori seaweed.

While it may seem like an unusual pairing, haggis sushi rolls have gained popularity among adventurous food enthusiasts. The combination of the hearty, spiced haggis filling with the subtle umami flavours of sushi creates a surprisingly harmonious taste experience. This recipe offers a creative way to enjoy haggis in a new and exciting format.

• 2 cups sushi rice
• 4 sheets nori seaweed
• 1 cup cooked haggis, cooled and crumbled
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Soy sauce for serving
• Pickled ginger for serving
• Wasabi paste for serving

Cook the sushi rice following the package instructions. Mix the rice vinegar, sugar, and salt in a small bowl, then fold into the cooked rice. Allow the rice to cool to room temperature.

Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of rice over the nori, leaving a 1-inch strip at the top edge. Place a line of haggis, cucumber, and carrot across the centre of the rice. Using the mat, roll the sushi tightly, sealing the edge with a little water. Repeat with the remaining ingredients.

Slice each roll into 6-8 pieces using a sharp, wet knife.

When preparing haggis sushi rolls, it’s vital to make sure that the haggis is thoroughly cooked and cooled before using it as a filling. This will help prevent any food safety issues and make it easier to work with.

Additionally, be sure to use a sharp knife when cutting the rolls to achieve clean, precise slices. For an extra Scottish touch, consider serving the rolls with a small dish of whisky-infused soy sauce as a dipping option.

Haggis Mac and Cheese

Haggis Mac and Cheese is a delightful fusion of Scottish and American comfort foods, combining the rich, savoury flavours of traditional haggis with the creamy indulgence of macaroni and cheese. This hearty dish brings together the best of both worlds, creating a unique and satisfying meal that’s perfect for cold winter nights or as a crowd-pleasing addition to any gathering.

By incorporating haggis into the classic mac and cheese recipe, you’ll infuse the dish with a depth of flavour and texture that elevates it beyond ordinary pasta dishes. The spices and herbs typically found in haggis complement the cheese sauce beautifully, while the oats and offal provide a delightful contrast to the soft pasta. This recipe is sure to become a favourite among adventurous eaters and comfort food enthusiasts alike.

Ingredients:

• 225 grams elbow macaroni
• 450 grams haggis, cooked and crumbled
• 45 grams butter
• 45 grams plain flour
• 480 millilitres whole milk
• 240 grams shredded cheddar cheese
• 60 grams grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 15 grams breadcrumbs
• 30 millilitres chopped fresh parsley

To prepare Haggis Mac and Cheese, start by cooking the macaroni according to package instructions. While the pasta cooks, melt butter in a large saucepan over medium heat. Add flour and whisk for 1-2 minutes to create a roux. Gradually add milk, whisking constantly to prevent lumps. Once the sauce thickens, add cheddar and Parmesan cheeses, stirring until melted. Season with nutmeg, salt, and pepper.

Fold in the cooked macaroni and crumbled haggis. Transfer the mixture to a greased baking dish, top with breadcrumbs, and bake at 190°C for 20-25 minutes until golden and bubbly. Garnish with chopped parsley before serving.

When preparing this dish, keep in mind that the quality of your haggis will greatly impact the final flavour. If possible, use a high-quality, traditionally made haggis for the best results. Additionally, feel free to experiment with different types of cheese to create your own unique flavour profile.

For a crunchy topping, consider mixing the breadcrumbs with a bit of melted butter before sprinkling them over the dish. Finally, if you’re serving this to guests who are unfamiliar with haggis, you may want to start with a smaller amount and gradually increase it in future preparations to suit their tastes.