Using the same high quality ingredients and traditional family recipe of oats, lamb and beef, Macsween’s Gluten Free Haggis is packed with the same flavour and richness as the original, but uses gluten free oats as an alternative.
Certified by Coeliac UK, this is an extremely versatile ingredient that makes a great addition to a gluten free diet.
For Burn’s Night, try this traditional Scottish dish – haggis, neeps and tatties.*
Whisky is also gluten-free, so your Burns’ Night celebration should be a good one.
For the haggis
For the neeps
- turnips (‘neeps’) 400g
- butter 50g
For the tatties
- potato 450g
- butter 50g
- sea salt
- STEP 1
Cook the haggis. Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for 2–3 hours.
- STEP 2
Meanwhile, cook the turnips (or swedes) and potatoes in separate pans of boiling water for 20-25 minutes. Drain the vegetables separately.
- STEP 3
Return the turnips to the pan and add 50gs of butter. Mash, although leave a little texture. Season to taste.
- STEP 4
Return the tatties to the pan too, melt 50g of butter. Mash until silkie smooth.
- STEP 5
Remove the cooked haggis, cut open and place a spoonful on each plate. Compliment with a dollop of neeps and tatties. Serve
Looking for more gluten-free haggis recipe ideas?
For a contemporary take on this dish, try Tom Kitchen’s gluten-free haggis cakes with pickled neeps..
Macsween also suggests a gluten-free haggis koftas recipe which is a great dish to serve guests.
*Please remember that, in order to avoid cross-contamination, it is important that the equipment you use hasn’t touched anything that contains gluten.