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Catholic Recipe: Haggis


  • Heart of lamb
  • Lungs of lamb
  • 1/2 liver of lamb
  • 1/2 pound suet
  • 2 minced onions
  • 1 cup oatmeal, toasted under broiler
  • Salt
  • Pepper
  • Lamb broth
  • Lamb stomach


Prep Time: 3 1/2 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Scotland


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The ultimate in making much of nothing was achieved by centuries of Scotch cooks when they created their famous Haggis. In fact, this dish was prized so highly that it has been called the national dish of Scotland. This dish may be a daring endeavor for St. Martin's feast day.

Haggis is also a traditional dish for the Feast of St. Andrew, November 30.


Chop heart, lungs and liver fine. Add suet, onions and oatmeal. Season with salt and pepper. Moisten with broth. Stuff cleaned stomach bag five-eighths full. Place bag in a large pot of water to boil without lid for three hours. As the Haggis begins to swell, prick with a needle to prevent bursting. Serve hot.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999