A haggis is a sausage made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning. Yum, yum…
It tastes better than it sounds.
The quality of haggis has improved tremendously over the past few decades. It used to be a messy sausage you had with chips after a night out. Today, the haggis recipe and its ingredients have improved in quality. Today, you will find haggis on the menus of the top hotel restaurants across Edinburgh.
Note: if you’re a vegetarian please do continue reading. Many hotels, restaurants and butchers offer vegetarian haggis options that are equally as tasty and interesting.
3 Top Edinburgh Hotels That Serve Haggis
Here are a 3 fab hotels in Edinburgh that serve haggis of a high standard. Enjoy.
- The Balmoral Hotel – The Balmoral Hotel is Edinburgh’s landmark hotel, dominating the city centre. The hotel’s Hadrian’s restaurant is one of the finest venues to enjoy haggis in the city. The Balmoral is a 5-star hotel but the restaurant doesn’t ask high-end prices for the national dish. Haggis “neeps n tatties” £10/£15.
- Ten Hill Hotel – if you’re on the southside of Edinburgh then who not head along to Ten Hill Hotel to enjoy Campbell’s haggis or vegetarian haggis bon bons & chilli dip (£4.50). The hotel has a private and bright restaurant that makes a great venue for experiencing some fine haggis at an affordable price.
- Edinburgh City Hotel – why not try something a little different and head along to the Edinburgh City Hotel and try the vegetarian haggis pakora, garlic mayonnaise (v) £4.95. This smart hotel can be found near Edinburgh University and near the Edinburgh International Conference Centre (EICC).
Once you’ve tried haggis, and learned to love it, why not make your own. Here’s a classic recipe that is straightforward, if perhaps sourcing and cooking the ingredients is not so simple.
1 sheep’s stomach cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
1lb lamb trimmings, fat and lean
2 finely chopped onions
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
stock from lungs and trimmings
- Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
- When cooked, strain off the stock and set the stock aside.
- Mince the lungs, heart and trimmings.
- Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
- Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.
- Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
- To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
After all of that, my final recommendation would be to buy some haggis in a local shop and take it home to share with your friends and family. One great place to buy haggis is at Crombies on Broughton Street.
Oh, and remember to have a nice malt whisky with your haggis. If the haggis doesn’t explode your taste buds the whisky will!