The Recipe · No.773 · Haggis

Haggis, and Where to Source It

Toast the pinhead oats dry before they go in, so they stay crumbly through the long simmer instead of turning to sludge. Fill the casing only half full, because the oats swell as they cook and a packed casing bursts.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook3 hr
Makes6 servings
CuisineBritish
Cook it with
Instant PotSlow cookerOne-pot
Can you make Haggis in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Sheep's pluck
Heart, liver, and lung, boiled and minced. Source from a real butcher.
2 lb
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Pinhead oats
Steel-cut oats toasted dry until nutty; the crumbly body of the pudding.
1.5 cups
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Beef suet
Shredded hard fat for moisture and bind.
1 cup
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Onion
Minced fine to blend through the dense mix. Fresh, bought local.
2 large
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Nutmeg and mace
The warm spices that define it; grind them fresh.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Boil the pluckSimmer the heart, liver, and lung about an hour, then mince finely.
  2. Toast the oatsToast the steel-cut oats in a dry pan until fragrant and lightly colored.
  3. MixCombine minced pluck, oats, suet, onion, and spices with a cup of the cooking broth.
  4. Case and simmerPack half-full into a casing, prick it, and simmer gently 3 hours.
Part Three
The Toolkit

Meat grinder · Large pot · Needle

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