Haggis from Scotland

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Posted By: MD
Posted In:  Subs
Page Views:  748 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  10

Additional information: Note: The longer you knead and simmer the gluten, the tougher it will
become, so you can pick your own texture. This recipe is a lot simpler thanthe "old-fashioned" way!


  • 2oz rolled oats
  • 2oz pinhead oatmeal
  • 2oz mixed chopped nuts
  • 2 oz non-hydrogenated vegan margarine
  • 1 large carrot
  • 4oz mushrooms
  • 1 large onion
  • small can kidney beans (drained)
  • 2 oz vegetarian suet
  • 1/2 teaspoon yeast extract
  • 1 tablespoon (or more!) whisky
  • 1 teaspoon (at least) freshly ground black pepper
  • juice 1/2 lemon (or 1 lime)
  • 3 teaspoons of dried mixed herbs


1. Melt half the margarine in an ovenproof saucepan / casserole. Add oats, oatmeal and nuts and cook for 3 minutes. Put in bowl.

2. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!). Melt rest of margarine, add chopped veg, and cook for anoth 2 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes.

3. Transfer to medium over for 40 minutes.

Traditionally, serve with "bashet neeps" (mashed swede) and "mashet tatties" (mashed potatoes) and copious amounts of whisky. Also goes well with roast onions (put in the oven 10 minutes before the haggis). (The fat content can be reduced by halving (or removing) the suet. If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.)

Also traditionally served on Jan 25th (Robert Burns Birthday) with some suitably poor poetry!



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