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Cooking Time

Preparation Time :30 Min

Cook Time : 5 Hr 0 Min

Total Time : 5 Hr 30 Min


Serves : 1
  • 1 nos sheep stomach

  • 1 nos sheep liver

  • 1 nos sheep heart

  • 1 nos sheep tongue

  • 200 gms suet, minced

  • 3 nos onions, minced

  • 200 gms dry oats, toasted

  • 1 tsp kosher salt

  • 1/2 tsp ground black pepper

  • 1 tsp dried ground herbs


  • Rinse the stomach thoroughly and soak overnight in cold salted water.
  • Rinse the liver, heart, and tongue.
  • In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince.
  • Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats.
  • Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds.
  • Remove the stomach from the cold salted water and fill 2/3 with the mixture.
  • Sew or tie the stomach closed.
  • Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
  • In a large pot of boiling water, gently place the filled stomach, being careful not to splash.
  • Cook over high heat for 3 hours.
  • Serve with mashed potatoes, if you serve it at all.