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5 from 7 votes

How to Make Haggis

I love Haggis, but sometimes it’s hard to come by. After some shopping around and experimentation, here’s How to Make Haggis - In North America, anyway!
Prep Time40 mins
Cook Time6 hrs
Total Time6 hrs 40 mins
Course: Main Course
Cuisine: Scottish
Servings: 10 lbs of Haggis
Author: Marie Porter
Cost: $20


Sausage Stuffer
Meat Grinder


  • 1 beef tongue about 3 lbs
  • 2 lbs beef heart
  • 5 onions
  • 6 ribs celery
  • 2 carrots peeled and sliced in half lengthwise
  • 4 tablespoon dried savoury divided
  • 1 teaspoon dried thyme divided
  • 2 teaspoon salt divided
  • 2 tablespoon + 1 teaspoon ground black pepper divided
  • 3 teaspoon sage divided
  • 2 lbs beef kidneys
  • 1 cup vinegar
  • 1 lb beef liver
  • ½ lb beef suet
  • 2 cups rolled oats toasted*
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon allspice
  • 1 ½ teaspoon nutmeg
  • 3 tablespoon dried savoury
  • 2 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon allspice
  • 1 ½ teaspoon nutmeg
  • 2 teaspoon salt
  • 2 tablespoon ground black pepper
  • sausage casings of choice**


  • In a large pot, place beef tongue, beef heart, 2 peeled and sliced onions, celery, and carrots. Cover with water, add 1 tablespoon savory, and 1 teaspoon each theme, salt, pepper, and sage. Bring JUST to a boil, reduce heat to medium, and simmer for 2 hours.
  • As you wait, rinse the kidneys off, and cut all the meat from the white stuff. Place the kidney meat in a bowl with 1 cup vinegar and 3 cups water. Stir well, let it sit for 20 minutes before draining and rinsing it.
  • Add kidneys and beef liver to the pot, continue to cook for another hour or so, until the tongue and heart are tender.
  • Remove everything from the cooking liquid, reserving the liquid for later. Discard vegetables, allow meats to cool until you can handle them.
  • Use a sharp knife to trim gristle, skin, or “ugly bits” from the heart and tongue. Chop all of the organ meat to ~ 1″ cubes or strips. Run all the meat through the larger grain opening on your meat grinder, mix well. Run through once more, this time with the finer cut attachment.
  • Grate or finely chop the remaining 3 onions, and grate the suet. Add both to the meat mixture, stir well.
  • Run your toasted oats through the food processor to break them up a bit, add to the mixture. Stir well
  • Season the mixture to your liking, the seasonings recommended in the ingredients are the way I like it.
  • Stir well.
  • I used the sausage making attachment for my Kitchenaid to stuff the sausage casings, which I’d soaked in hot water for a few minutes to soften. As I haven’t made sausage before… not sure what to recommend if you use something else. Don’t stuff them TOO full, or they run the risk of exploding when simmered.
  • Once the sausage casings are stuffed, tie them off.
  • Prick each casing a few times with a fork or JUST the tip of a sharp knife. Place in a large pot of boiling water, turn the heat down and and simmer for about 3 hours.


*I spread them out on a cookie sheet and toasted them in the oven at 350 until they smelled nice. Stir it every once in awhile.
** I used two large “venison sausage” style casings. If I had my time back, I would have used 4 and only done them half full!