Haggis Recipe To Make At Home

I have twice tried haggis and the first time was not a memorable experience. We had it at a local restaurant for Burns Night and frankly it was nothing to write home about. When we were in Scotland I ordered some at a local pub, and what made it was the whisky sauce! This month we were challenged by the Daring Cooks’ to make haggis at home. I immediately sent an email to Tom Kitchin asking him for a recipe as there was not one for haggis in his recipe book. Levi (who works at The Kitchin) kindly emailed me Chef Kitchin’s recipe which I used as inspiration for my recipe. I do not have a local butcher that I can trust to supply me with fresh lambs lung, heart and/or stomach and so I decided to make sausages. We have a local sausage maker up the road from us and he kindly packaged some sausage casings for me to use. I used the ingredients listed in Jamie Oliver’s recipe in Jamie’s Great Britain (page 154) and made the most amazing tasting haggis sausages which I served with sweet potato mash and a whisky sauce.

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Recipe Category: Meat, Offal
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 onion, peeled and finely chopped
  • 7.5 mls ground allspice
  • 5 mls ground black pepper
  • 5 mls ground coriander
  • 2.5 mls ground nutmeg
  • 4 sprigs fresh thyme, leaves picked
  • Salt to season
  • 25 mls whisky
  • 2 rashers streaky bacon
  • 250 g chuck steak, off the bone
  • 250 g cheap cut lamb chops, off the bone
  • 185 g lambs kidneys, cleaned
  • 125 g chicken livers, trimmed
  • 250 g steel cut oats


  • In a large frying pan, heat the oil
  • Sauté the onion until soft
  • Add the spices and cook until they release a scent
  • Add the thyme leaves and season generously with salt
  • Add the whisky and cook for a few minutes until you can no longer smell the whisky
  • Remove from the heat and set aside to cool
  • Put the bacon, meat, kidneys and livers through a meat grinder using the coarse blade
  • Add the onions and the oats and mix thoroughly to combine
  • Test the seasoning by frying off a small amount and adjusting if necessary (the oats will not cook!)
  • Once you have the seasoning correct to your taste, push the mixture through a sausage stuffer using a large size casing
  • Place in the fridge overnight
  • Fill a medium size sauce pan halfway with water
  • Bring to the boil and add the sausage
  • Boil with the lid off for an hour checking every 15 minutes to make sure the sausage is covered
  • Top up with boiling water if necessary
  • Finish off by cooking in a frying pan with some olive oil, or on the barbecue - just to get the sausage casing to have some colour and texture

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Blog-checking lines: The June Daring Cooks Challenge was hosted by Ruth from Makey-Cakey. She brought out the Daring-est of Daring Cooks and challenged us to make real Scottish Haggis.

Haggis Sausages

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