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Simple Haggis

Check out this simple Haggis recipe by Fraser Soutar of Caterite. Try replacing the liver with minced lamb and pork for a less ‘offal’ version.


  1. Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of Bouillon, and bring to the boil
  2. Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later
  3. While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes
  4. Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture
  5. In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper
  6. Mix the ingredients together and add the chopped meat and gently mix thoroughly
  7. Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string
  8. Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water
  9. Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in neccessary
  10. Serve a hearty spoonful of Haggis with traditional Neeps and Tatties