Simplified haggis

Rating

4.88 stars (63 reviews)

Keywords

simplified haggis

Ingredients

• 1/2 tbsp butter (approx, or a little more as needed)
• 1 onion
• 1/2 tsp ground black pepper (or more, if you prefer a stronger pepper flavor)
• 3/4 tsp ground coriander
• 3/4 tsp nutmeg
• 1 tsp allspice
• 1/2 tsp dried thyme (or fresh, slightly chopped if fresh)
• 1/4 tsp cinnamon
• 1 lb ground lamb (lamb mince )
• 1/2 lb chicken livers
• 1 cup stock (eg beef, chicken)
• 4 oz pinhead oatmeal ((steel cut oats))

Categories

• Main Course

Cuisine

• Scottish

Reviews

• Christina Clark on 2026-04-04 (5 stars):
  Thank you so much for posting this! I was trying to make modified haggis by using lamb in place of the sheep offal in a regular haggis recipe and just cooking it in a pot. But I was unsure about the proportions, and the recipe in my cookbook includes no seasonings! Plus it said to cook for way longer than seemed necessary. I stumbled across this, and it answered all my questions and validated my modifications. And it's delicious! Thank you!!
• Mark Platta on 2026-02-28 (5 stars):
  I didn't have any ground coriander, and it was $11 for a small bottle at the grocery store - so I substituted ground cumin. I also added 1 tsp of ground cloves. I loved it! I do believe that the next time I make it I will also switch out the steel cut oats with barley for a bit more of a chew. Thank you for making this recipe available.
• Shazmo on 2026-01-26 (5 stars):
  so easy and tasty I doubled up on the spices though and it was fabulous
• Deborah Kuhnen on 2026-01-25 (5 stars):
  Just made this today for Rabbie Burns night. Realized I didn't have steel cut oats (could've sworn I did) and it's a huge snowstorm outside so I had to settle for quick oats. Worked like a charm! My husband said it tasted just like haggis. Thank you so much for sharing such a great recipe!
• Sharon on 2026-01-25 (5 stars):
  Excellent thank you. Missed Haggis as expat.
• Richard on 2026-01-22 (5 stars):
  This tasted really good. I adjusted the recipe to use just lamb mince as the meat ingredient because some of my guests don’t like liver. I substituted with a half can of red kidney beans (crushed them and used the liquid to supplement the stock) and substituted mace for nutmeg and omitted the cinnamon. I wanted to try your recipe because in the past I’ve tried to make a haggis shape using clingfilm or tin foil (and one year even a vegetarian casing and seal) but it’s all too much extra effort compared to the easily presented oven dish recipe. Everyone commented on how good it tasted. Because one of our guests was vegetarian, we did have an actual haggis in a casing to make the traditional address over (my party piece). I suppose if I wanted to I could cool the mixture down instead of putting it in the oven and “wrap up” in cling film.
• AliceK on 2026-01-18 (5 stars):
  This was great! It was better than the haggis we had in Scotland. I brought a tinned haggis back from our trip, and cooked it at the same time, for comparison. While the tinned haggis had an earthier, beefier, more peppery taste, your recipe was lighter, fresher, and more herbal. Neither one tasted particularly like liver. Our whole family enjoyed it, and asked me to make it again!
• AliceK on 2026-01-15 (5 stars):
  I haven't made it yet, but I will this week! We visited Scotland last fall, and tried haggis multiple ways, in a Full Scottish Breakfast, Chicken Balmoral, and Haggis Bonbons. Loved it! Admittedly, our family may like liver more than most, but I found most haggis to be quite mild. I even brought back a tinned haggis that gave me a few anxious moments coming through Customs! I already have a rutabaga at the ready, another difficult-to-source item. I'd suggest another Scottish dish for dessert, as raspberries are out of season. Fern Cakes or Shortbread would be nice. Thanks for the recipes!