We stock the full range of MacSweens haggis: Every Day haggis, gluten free, vegetarian and also their catering rolls. We stock their ceremonial haggis, also known as the chieftain haggis in January but please allow three days for the rest of the year as it is made to order.
Text from the MacSween haggis website: MacSween is a third generation family company established as a butchers shop in Edinburgh in the 1950’s. The company has passed down through a family of natural entrepreneurs. Following in our Grandfather and father’s footsteps are passionate about making the best tasting foods, prioritising environmental sustainability and recognising the importance of our people and place within the community.
A lot of non Scots ask what is haggis – Haggis is a traditional Scottish sausage made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning. Most haggis is part-cooked before being sold and needs to be simmered in boiling water for one to two hours. You can also buy vegetarian haggis based on beans. Haggis is traditionally served with ‘neeps ‘n’ tatties’ – mashed swede and potatoes – and whisky on Burns Night. MacSweens haggis is the market leader in online haggis.
It is also a very dynamic dish, here are just a few examples of what haggis can be used in:
MacSweens Haggis Recipes
MacSweens have a great list of haggis recipes published on their website. The excellent website Scottish Scran has published 32 haggis recipes on their website. Here is one from the BBC food website:
Use MacSweens Haggis for a Haggis Toastie
You could also use vegetarian haggis in this London street food classic, a haggis toastie-for-one.
Preparation time: less than 30 mins
Cooking time; 10 to 30 mins
Serves: Makes 1 toastie
- 2 slices thick-cut bread, preferably granary
- 20g/¾oz butter or margarine
- 1 garlic clove, crushed
- 35g/1oz caramelised onion chutney
- 1 tsp English mustard
- 80g/3oz traditional haggis
- 65g/2¼oz grated cheddar
- handful rocket leaves
- Heat a griddle or frying pan big enough to fit the bread.
- Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread.
- Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges.
- Heat the haggis as per manufacturer’s instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket.
- Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side.
- Check the bread is toasted and the cheese is melted and then remove from the pan.
- Cut in half with a sharp, straight edged knife. Serve and how delicious is this!
Use MacSweens Haggis to make a Fried egg with pan-fried haggis and mash
- 1 potato, peeled and diced
- ½ haggis, sliced
- 2 tbsp vegetable oil
- 1 free-range egg
- Bring a pan of water to the boil and cook the potato for 8-10 minutes until tender. Drain the potato and mash it.
- Heat half of the oil in a non-stick pan, spoon the potato mixture in and spread evenly. Season with salt and freshly ground black pepper and fry for 4-5 minutes on each side until golden brown.
- Fry the haggis slices in a separate pan for 3-4 minutes on each side until golden and cooked through.
- Heat the rest of the oil in a small frying pan, crack the egg in and fry for a few minutes, or until set.
- To serve, arrange the potato cake on a serving plate, serve the cooked haggis on top and top with the fried egg.
Serve and how delicious is this!
Here is a link to our MacSween haggis products page