Sykes Cottages Haggis Championships – Haggis in The Hole

Sykes Cottages Haggis Championships – Haggis in The Hole

Traditionally haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach* and they are actually made from lamb offal, beef fat, oatmeal, water, onion, salt, pepper & spices.

Sykes Cottages latest survey shows that almost two thirds of surveyed respondents wouldn’t order a haggis in a restaurant offering it? Why? It is really strange to me that people say no to something without even trying it.

I was challenged to come up with a new, tasty way to eat haggis. We considered many possibilities of serving it but finally we decided on a more traditional way with a modern twist. At the end of the day you are having haggis, so why are you hiding it?

We came up with a meal, which we called Haggis in The Hole. Healthy, well balance meal which taste fantastic; it is full of flavours and a ton of good nutrition.

Ingredients:Sykes Cottages Haggis Championships -- Haggis in The Hole

• 1 x Haggis
• 1 x Large Potato
• 1 x Sweet Potato
• Cauliflower
• Baby Green Beans
• Baby Carrots
• Tenderstem Broccoli
• Asparagus
• Parmesan
• Butter
• Garlic
• Salt and fresh cracked pepper to taste


Let’s start with Haggis. Just follow the cooking instructions on the packaging – ours required 1h45m in the oven after being wrapped in cooking foil and placed in over proof dish with a couple of cm’s of water.

After 1h it is time to prepare the rest of the dinner – peel your potato and sweet potato and cook in plenty of salted water.

Once your haggis is cooked, set aside to rest for a bit.

Fry the garlic in a little butter till slightly coloured.

Drain your cooked potatoes; add fresh cracked pepper, the cooked crushed garlic, a good chunk of butter and good handful of grated parmesan cheese and mash all together, until you have silky smooth mash. We also added a splash of cream to make sure they were as tasty as absolutely possible.

This would be a good time to prepare all the veggies ready for cooking – we just steamed ours, so they ended up being tender and crisp. They only need 15 for the leafy vegetables and 25 minutes for the root vegetables like the carrots. So start to boil the water.

Sykes Cottages Haggis Championships --- Haggis in The Hole

Now, it is time to build our creation. Take a dish you will serve your dinner in – we used small single serving lasagne dishes – fill it with mash potatoes, creating a hole in the middle of it. Fill empty hole with haggis. Place under the grill for 15-20 minutes or until top is nice golden brown and nicely crisped up. So observe your haggis under the grill and start checking the steaming for when the time is right to remove from the heat.

When everything is done, plate up and you’re ready to go

Serve warm and enjoy.

It really is such a tasty dish that photographs would never be able to do it justice; you will just have to try it, say on a cold night (as they seem to be returning all too quickly)!

Sykes Cottages Haggis Championships - Haggis in The Hole

47 thoughts on “Sykes Cottages Haggis Championships – Haggis in The Hole

  1. I’m not a vegetarian but I am trying to stay away from this offal things because they tend to have more cholesterol. In Indonesia, the kind of food which is made from lamb/sheep offal is pretty familiar and famous too. More over when the Ied Adha Raya comes (it’s approaching, in fact), everyone has offal to dine on their table. You should come to Indonesia and taste this out, there are quiet many variations. Often sold in certain restaurant as well. 🙂

  2. I wouldn’t order traditional haggis or the newer varieties. The original grosses me out just because of what is in it and the newer varieties I wouldn’t eat because of the beef elements. I don’t judge others, I just have personal food boundaries. Your meal idea was fantastic though. I like the way it looks and how things turned out for you. If I were to make something like this, I would simply substitute the haggis portion.

  3. Love the name ‘haggis in a hole’ I’ll be honest I’ve never tried haggis before and it’s not something I ever would, purely because I’m one of the fussiest eaters you’ll ever meet, I’m a chicken and rice kind of girl! lol x

  4. I have yet to try Haggis, but would if I had the opportunity. I have a rule in my house that you have to try things at least once!

  5. It doesn’t look too bad, but it isn’t something that I would try. I know, I know, I’m one of “those” people (LOL). But I think just knowing what it really is, makes me standoffish.

  6. My husband is a big fan of haggis(the only one in our household) and it would be great to serve him it like this insted of just on it’s own as usual

  7. I’ve never tried haggis before, but my mum has and really liked it. I’m not against eating it, I’ve just never had the opportunity. Your recipe looks lovely though and perfect for a cold, autumn or winter’s night.

  8. THats a great way to serve it – I have tried it before and really didn’t enjoy it personally but I always encourage the kids to try new things before they decide x x

  9. I think it’s sad too. I’ve had haggis before and in a way a restaurant is the perfect place to try it out and see what you think. I do think people should at least try something before they say no way.

I love all comments :-)