Top Rated Haggis Recipes

Haggis is the centrepiece of any traditional Burns’ Night supper. Served with ‘neeps and tatties’, or turnip and potatoes to you and me, it’s one of the most traditional Scottish meals of the year, hosted to celebrate Scotland’s national poet, Robert Burns.Whilst Burns Night is steeped in traditions, such as presenting haggis to the table to the sound of bagpipes and washing it down with fine malt whisky, yours needn’t be. To show you just how versatile a haggis super can be, the Fragata team has developed a vegetarian Burns’ Night Supper, with a Spanish twist! 
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Haggis recipe. Ready In: 6 hr Makes 6 servings 355 per serving Ingredients: sheep stomach, mutton, oatmeal, suet, onions
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Haggis recipe. Ready In: 7 hours Makes 6 servings 538 per serving Ingredients: sheep stomach, sheep liver, beef suet, onions, salt, black pepper, cayenne pepper, allspice, oatmeal, broth
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by
Mille®
"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the “true” ingredients of a Scottish haggis recipe are officially considered “unfit for human consumption” by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking “real” haggis.
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by
Alton Brown
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by
Recipes Network
Haggis(Mock)
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by
Recipes Network
Haggis #3
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by
Recipes Network
Homemade Haggis
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The Dreaded Haggis recipe. Ready In: 8 hours Makes 6 servings 373 per serving Ingredients: sheep stomach, sheep heart, sheep liver, suet, oatmeal, onions, salt, black pepper, cayenne pepper, nutmeg, stock
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Pan Haggis recipe. Ready In: 5 hours Makes 6 servings 229 per serving Ingredients: pigs' liver, onions, suet, water, oatmeal, salt, black pepper
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by
familyoven.com
March 27, 1306, Robert Bruce crowned himself King of the Scots. Traditionally, Scots celebrate this day by eating the national dish, haggis, made from a sheep?s stomach, pork lungs, lamb?s liver, onions, peppers, and oatmeal.
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by
David GM
A great vegetarain version of scottish haggis. Good hot and cold: try a 'Bagpipe bun' creating a sandwich with any left-overs, piccallilli and salad in a bun'. Adapted from the vegan-cookbook website.
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