We are pleased to present haggis, the classic Scottish dish, made for us exclusively here in America. We taught a French sausage maker to make a crumbly delicious haggis made from American lamb, onions, Scottish oats and Andrew Hamilton's special spice blend.
Presented in a 1 lb fat sausage casing, you'll love it served up with the classic side dishes of mashed potatoes and mashed turnips (champit tatties and bashed neeps for the Scots). Each one pound haggis will serve two as a generous main course, or four as an appetizer. Our haggis is crumbly and delicious. If you don't agree this is the best haggis you can get in the US today, call us and we'll refund your purchase price of the haggis. As always at Scottish Gourmet USA, it is satisfaction guaranteed.
Your haggis is cooked then frozen and vacuum packed in poly film. We ship it to you frozen, but it can thaw in transit as we do not ship with dry ice. Upon arrival, your haggis can be kept in the fridge for up to 4 weeks, or put it back in the freezer as the sealed pouch will protect this fully cooked haggis from freezer burn. When you are ready to enjoy your haggis, simply remove the outer packaging (not the sausage casing itself) & reheat the haggis in the oven - place it in a baking pan with water, cover the pan with foil to make a steam bath and bake it for 45 minutes at 350 degrees. When your haggis is cooked, slice open the sausage casing and serve. The haggis should be steaming, crumbly and slightly spicy. Enjoy! Named one of the 1000 foods to eat before you die by Mimi Sheraton.
Write a review
A quick note of thanks
Apr 26, 2012 | By Peter Brusoe
Dec 14, 2012 | By Randall
Better than Expected
Jan 24, 2013 | By JR
Haggis that hits the spot
Jan 30, 2013 | By Ian
Chieftan o' the Pudding Race
Apr 7, 2013 | By Caroline A Macnab
a great haggis!
May 7, 2013 | By cash
It's Haggis Jim, but not as we know it
Jun 29, 2013 | By Hamish MacSporran
Owner Response:The lungs are prohibited as you know! Lamb sausage yes, with the oatmeal and haggis spices. Try it, you will like it.
Pretty Good - but inconsistent
Jan 24, 2014 | By Jim Cobb
Jan 26, 2014 | By Bryan Sutton
Mar 3, 2014 | By Sten
Owner Response:Thank you! We look forward to serving you again soon.
I've eaten haggis in lots of areas in Scotland
May 8, 2014 | By John Lawson
Haggis was enjoyable
Jul 29, 2014 | By John Greenlees
Oct 12, 2014 | By Chuck
Reminds me of Scotland
Aug 30, 2015 | By Michael Jacobson
Owner Response:Thanks Michael, we are delighted our haggis reminded you of Scotland.
A delectable version of Haggis
Nov 6, 2015 | By Matt
Nov 6, 2015 | By Eddie Daurelle
Dec 2, 2015 | By Moir
Dec 5, 2015 | By donald ware
Great products and excellent service
Dec 18, 2015 | By New Customer
Jan 5, 2016 | By ArfArftheDog
A touch of Scotland
Jan 11, 2016 | By Eugene Long
Owner Response:Thanks! Anne
Absolutely Love This Haggis!
Jan 12, 2016 | By Olivia
Jan 24, 2016 | By Albert Lusby
Jan 26, 2016 | By Josephine Burnett
Jan 26, 2016 | By Michael Younkin
Jan 27, 2016 | By Barb Biffle
First Rate Haggis
Jan 27, 2016 | By Baxter Holland
Jan 27, 2016 | By Ben Hewes
Owner Response:Dear Ben:
You hit the nail on the head - Haggis made in Scotland is mostly lungs and has a completely different color and aroma. But we are prohibited from using lungs at all, so we use lamb breast and some beef liver. We don't add any coloring, which is common in Scotland as well. Thanks for your review - as we believe we have the best tasting 'haggis' that can be had in the USA today. Anne Robinson
Jan 27, 2016 | By Lorraine Hanover
Owner Response:Another haggis hater converted! Keep up the good work.
Haggis for Burns Supper
Jan 27, 2016 | By Sally
Owner Response:Fabulous! Can we have the recipe for your whisky cream sauce?
Jan 27, 2016 | By G. Masson
Jan 28, 2016 | By Dorothy Bade
Jan 28, 2016 | By Larry Root
Jan 30, 2016 | By Bruce
Haggis maintains integrity
Jan 31, 2016 | By Kathy Staub
Home away from home
Feb 1, 2016 | By Gillian
Ingredients: Lamb meat, beef liver, oatmeal, onions, and spices.
We taught a French sausage maker to make haggis despite months of bureacratic forms and inspections from the USDA to finally approve the making of haggis. And you get the rewards - a crumbly delicious haggis made from American lamb, onions, Scottish oats and Andrew Hamilton's special spice blend.
This is a perishable food. If you are ordering perishable foods, or a combination of perishable and non-perishable products, our shipping charges are based on the value of your order and the type of products you are ordering. Please use the Shipping Costs section of the shopping cart to get the correct value for shipping. If you live within the 19 states we can reach within two days via FEDEX Ground, you will be 'upgraded' to ground shipping for perishable products like cheese and smoked fish, to save you from being charged for FEDEX 2ND DAY AIR.
For more detailed information. please visit our SHIPPING INFORMATION for FEDEX 2ND DAY AIR charges.
Shipping Policy: We ship via FEDEX within the 48 continental states. If we can ship your perishable package via ground transportation to arrive in the same time as FEDEX Express, we will ship via Ground FEDEX and reduce your shipping charges accordingly. Our goal is to get your package delivered in the right time at the lowest possible cost to you.
ALASKA & HAWAII: All shipping to Alaska and Hawaii is via Priority Mail through the US Post Office. Higher charges will apply and you will be charged according to the USPS stated rates. We will use Flat Rate Priority Mail boxes as much as possible to keep shipping charges to Alaska & Hawaii as low as possible. We normally ship your order within one business day of your order.
Orders placed after 2PM EST will ship the following business day. Perishable orders will be shipped on the next perishable shipping day.
Perishable cheese, smoked fish, haggis and bacon are shipped on Monday, Tuesday, and Wednesday only, via Second Day Air. Frozen langoustines, frozen soups and frozen bridies and sausage rolls are shipped Monday through Thursday via Overnight Air. We do not ship perishable items on Friday.