Simple Haggis

Prep Time


Cook Time

3 hours




2 2 large onions

50 50 g lambs liver

250 250 g pork liver

25 25 g Country Range Beef Bouillon Mix

250 250 g suet

250 250 g oatmeal

1 1 tbsp Country Range Sage

2 2 tbsp all spice

2 2 tbsp Country Range Ground Coriander

2 2 tbsp Country Range Cracked Black Pepper

1 1 tbsp salt

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