Haggis is a very old Scottish dish made from the internal organs of a sheep (liver, heart and lungs), mixed with oatmeal and onions and wrapped in the stomach bag of a sheep.

Haggis, Tatties and Neeps

Similar offal based dishes can be traced back before Roman times, when it was eaten by peasants farmers, utilising the least expensive cuts of meat and offal. Although the ingredients may not seem that appealing, it has a very fine, wholesome and nutty flavour.

Fresh haggis is now widely available in supermarkets, so there is no need to prepare your own, particularly as you would be hard pressed to find a butcher who can provide the ingredients these days. Most supermarket haggis is supplied in synthetic skins.

Ingredients for Haggis, Tatties and Neeps

The following ingredients will serve up to 6 adults.

  • 450g (1lb) good quality haggis
  • 450g (1lb) potatoes
  • 450g (1lb) turnip or swede
  • 50g (2oz) butter
  • Seasoning to taste (salt, nutmeg, allspice etc.)

How to Make Haggis, Tatties and Neeps

  1. Cook the Haggis in a large pan of boiling water, in accordance with the packet instructions. This usually this takes an hour or longer.
  2. Peel, wash and dice the potatoes and the turnip/swede.
  3. Cook the potatoes and turnip/swede in separate saucepans, of lightly salted water.
  4. Boil both pans of vegetables for 20 minutes or longer until tender.
  5. Drain the veg well, then return to the rinsed-out pan and heat for a few moments to ensure they are fully dry.
  6. Remove from the heat and mash each with a potato masher until smooth.
  7. Add half the butter to each pan and mix well. Note: for added flavour you can add grated nutmeg to the potatoes and allspice to the turnip/swede, if required.

Serving Suggestions

In Scotland, haggis is traditionally eaten on Burns Night or St Andrews Day, with a wee dram of neat Scotch whisky. The haggis is served whole and hot, on a bed of the hot mashed tatties and neeps. The skin is then opened with a cross cut and each guest scoops out what they want with a spoon.

Traditionally haggis is served without any sauce or gravy. However, it can be little dry for my own taste, so the addition of onion gravy (with a drop of whisky added) can be applied to make it more palatable.

Other recipes to try: Scottish Shortbread | Shepherd's Pie | Recipe Index

Recipe by Carola - Lewiston, Highlands, Scotland

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