Haggis with Whisky Sauce

Add a touch of luxury to our traditional Scottish haggis with this rich, velvety whisky sauce. Serve it the traditional way with neeps and tatties (mashed rutabaga and potatoes).

Cook Time:1 Hour

Serves:2 Servings

Prep Time:10 Mins

SKIP TO THE RECIPE

What Is Haggis?

Haggis is Scotland's most iconic national dish, a historic delicacy celebrated in Scottish cuisine for centuries.

Haggis has roots in medieval times, where resourceful cooks crafted a dish from savory lamb, hearty oats, flavourful organ meats and aromatic spices, then encased the mixture in a natural casing and boiled it. Simple ingredients transformed into a hearty, nutrient rich dish enjoyed for its rich, peppery flavor and satisfying texture.

Today, modern day haggis is still enjoyed year-round in Scotland and by Scottish food enthusiasts worldwide as a symbol of cultural pride and culinary tradition.

Our Jolly Posh Scottish Haggis is made to a special recipe using traditional methods, reflecting our owner Nick’s Scottish heritage. Our haggis contains ground lamb, course-cut oats, liver, suet, onions and a robust blend of spices and pepper.

Why is Haggis Eaten on Burns Night?

Haggis was famously immortalized by poet Robert "Rabbie" Burns in his celebrated "Address to a Haggis" in 1787.

Now every year on his birthday, January 25th, people in Scotland (as well as Americans with Scottish heritage) gather to celebrate Scottish culture by parading a haggis into the dining hall accompanied by a bagpiper, reciting his iconic poem, and ceremonially slicing the haggis open with a flourish at the appointed line "An' cut you up wi' ready sleight," before serving it to friends and family "Warm-reekin, rich!"

It is a celebration of Scottish culture and heritage, as well as a wonderful excuse for a party during the dark winter months following the busy Christmas and Hogmanay season.

What does Haggis taste like?

If you are American, you can think of haggis as a cross between a heavily seasoned meatloaf and a savoury sausage stuffing - imagine the best parts of both combined into one satisfying dish.

It delivers bold, peppery meat flavors with spices like black pepper, coriander, and mace, while toasted oatmeal adds a distinctive nutty depth and creates that signature hearty, crumbly texture that haggis lovers cherish.

Is Haggis legal in the USA?

Yes! American-made haggis is legal in the USA.

We follow time-honored methods while meeting all US food safety standards, so you can enjoy this beloved Scottish specialty without compromise.

We craft our haggis using USDA-approved ingredients and owner Nick’s time-honoured recipe, bringing a true taste of Scotland to your American dining table.

What should I serve with my Haggis?

The classic accompaniment for haggis is referred to as “neeps and tatties”

Neeps = boiled and mashed turnips or swede (rutabaga)
Tatties = buttery mashed potatoes.
Clapshot = where you combine the neeps and the tatties into one side dish and add herbs

You can also serve Haggis:

as part of a Full Scottish Fry-Up breakfast with Lorne Sausage
inside a Flour-Dusted Soft White Bap with some brown sauce
wrapped around a Scotch egg (instead of using a pork sausage)
as Balmoral Chicken - a chicken breast stuffed with haggis

Haggis is pretty versatile and we have customers who add it to meals like Mac and Cheese, chilli, or nachos.

Where Can I Buy Haggis in the USA?

You can buy authentic, traditionally-made haggis right here from Jolly Posh Foods!

We craft our haggis fresh using USDA-approved ingredients and owner Nick's time-honored Scottish recipe, then deliver it directly to your door anywhere in the continental United States.

Our haggis ships frozen to preserve quality and flavor, so you can enjoy genuine Scottish haggis whenever the craving strikes - whether you're planning a Burns Night celebration, cooking a Full Scottish Breakfast, or simply exploring traditional Scottish cuisine.

Order online and experience the taste of Scotland delivered straight to your American kitchen.

How To Cook Haggis with neeps and tatties and a Whisky Sauce

Ingredients:

1 Jolly Posh Foods Haggis (defrosted overnight in the fridge)
4 medium potatoes - peeled and cut into four
Half a rutabaga (around ½ lb) - peeled and cut into chunks
4 tablespoons of salted butter
1 tablespoon olive oil
2 shallots (finely chopped)
1 bay leaf
2 garlic cloves (crushed)
¼ cup of Scotch whisky
⅔ cup of stock (beef or chicken)
⅔ cup of good whipping cream
a splash of whole milk

Method:

Step One: Begin Cooking Haggis

Remove the outer packaging from the defrosted haggis, keeping the haggis inside the casing (see video).

Fill a large saucepan or pot with water and bring to the boil. Place the defrosted haggis into the boiling water and turn down to a gentle simmer. Simmer for 40 minutes or until the inside temperature reaches 165° F.

Step Two: Prepare and Cook Vegetables

Once the haggis is cooking, fill two separate pots of water and bring to the boil.

Place the peeled, chopped potatoes into boiling water and cook for 20 minutes or until tender (test by seeing if you can insert a fork).

Place the peeled, chopped rutabaga in the other pot of boiling water and simmer for 20 minutes until tender.

Step Three: Fry the Shallots

Whilst the haggis and vegetables are cooking, heat hald of the butter (2 tablespoons) and the tablespoon of olive oil in a small pan over a medium heat until melted. Add the shallots and fry until very soft (about 7 minutes). Add bay leaf and garlic and fry for one more minute.

Step Four: Add the Whiskey

Pour the whisky over the frying shallots and aromatics. Stir and simmer until almost all the whisky has evaporated.

Step Five: Finish the Sauce

Pour in the stock slowly. Bring to the boil then turn down the heat and simmer, stirring occasionally, for 10 minutes or until the sauce has reduced by half and thickened. Season generously with salt and pepper and taste, adding some more whisky if preferred! Put to one side.

Step Six: Drain and Mash the Root Vegetables

Drain the potatoes, season with salt and pepper, add a splash of milk and the remaining butter and mash with a masher or fork. Drain the rutabaga, season with black pepper, and mash with a masher or fork. Do not use a food processor, your mash should be smooth but not runny.