Simplified haggis

Name: Simplified haggis
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: ½ tablespoon butter; 1 onion; ½ teaspoon ground black pepper; ¾ teaspoon ground coriander; ¾ teaspoon nutmeg; 1 teaspoon allspice; ½ teaspoon dried thyme; ¼ teaspoon cinnamon; 1 lb ground lamb; ½ lb chicken livers; 1 cup stock; 4 oz pinhead oatmeal

User Reviews

4.9

159 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings
4
Calories
439 kcal
Course
Main Course
Cuisine
Scottish

Simplified haggis

Sasha Velasquez

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The idea of haggis can be a bit offputting for some, but the actual taste can still be one you enjoy. This simplified version uses easier-to-find and more 'palatable' ingredients that will please purists and newcomers alike.

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Ingredients

Servings

½ tablespoon butter approx, or a little more as needed
1 onion
½ teaspoon ground black pepper or more, if you prefer a stronger pepper flavor
¾ teaspoon ground coriander
¾ teaspoon nutmeg
1 teaspoon allspice
½ teaspoon dried thyme or fresh, slightly chopped if fresh
¼ teaspoon cinnamon
1 lb ground lamb lamb mince
½ lb chicken livers
1 cup stock eg beef, chicken
4 oz pinhead oatmeal (steel cut oats)

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Instructions

Preheat the oven to 350F/175C.
Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
Cover the dish and put in the oven for 30mins.
Remove the lid and cook another 10 mins.
Serve with mashed potatoes and mashed rutabaga/swede.

Notes

I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.
I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.
The oatmeal used in this is called pinhead oatmeal in the UK, which is broadly the same as Irish oatmeal/steel cut in the US. The Scottish pinhead is no longer available on Amazon so I have linked to Irish oatmeal in the ingredients above which is what I have used here most recently and also works well.

Nutrition Information

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Calories 439kcal (22%) Carbohydrates 8g (3%) Protein 29g (58%) Fat 31g (48%) Saturated Fat 13g (65%) Cholesterol 282mg (94%) Sodium 357mg (15%) Potassium 442mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 6450IU (129%) Vitamin C 12.8mg (14%) Calcium 35mg (4%) Iron 7.4mg (41%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 439 kcal

% Daily Value*

Calories	439kcal	22%
Carbohydrates	8g	3%
Protein	29g	58%
Fat	31g	48%
Saturated Fat	13g	65%
Cholesterol	282mg	94%
Sodium	357mg	15%
Potassium	442mg	9%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	6450IU	129%
Vitamin C	12.8mg	14%
Calcium	35mg	4%
Iron	7.4mg	41%