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 for up to one year as the sealed pouch will protect this fully cooked haggis from freezer burn. Named one of the 1000 foods to eat before you die by Mimi Sheraton.
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Feb 19, 2018 | By David
Jan 30, 2018 | By James
Delicious Haggis. Period.
Jan 26, 2018 | By Christopher T.
Jan 25, 2018 | By Matt V
Aug 31, 2017 | By Elizabeth Henke
Second as Good as the First
Aug 9, 2017 | By Joe Rooney
Wonderful Taste of Scotland
Jul 28, 2017 | By Joe Rooney
Jul 17, 2017 | By Stuart Wilson
Jul 10, 2017 | By Michael Montney
Jun 6, 2017 | By donald bruce
May 8, 2017 | By Dennis
Owner Response:Thank you! We love bringing the taste of Scotland to you
Apr 10, 2017 | By Jim Oliver
Apr 4, 2017 | By John Rauscher
Apr 4, 2017 | By Mario
Apr 2, 2017 | By Rick
Mar 15, 2017 | By Lesley S Benyon
Perfect Burn's Night
Feb 4, 2017 | By JoAnne Preiser
Feb 1, 2017 | By Matt
Jan 31, 2017 | By Irena Loughton
Jan 31, 2017 | By Gera Nathan
Jan 31, 2017 | By John Locks
Haggis stuffed mushrooms
Jan 31, 2017 | By Anna Forrester
Jan 30, 2017 | By Emily
Jan 30, 2017 | By Aaron Clark
Jan 28, 2017 | By Eric Mepham
Jan 27, 2017 | By Thomas Smith
Jan 27, 2017 | By Jodi Fowler
Jan 27, 2017 | By Chris
Best in years
Jan 26, 2017 | By Frank Whaley
Jan 26, 2017 | By Kimberly Firth
Jan 23, 2017 | By Elena Gilmore
Excellent Customer service and products
Jan 23, 2017 | By Robin
Jan 15, 2017 | By Sarah
Jan 10, 2017 | By Jon Quigg
Jan 10, 2017 | By Jon Quigg
Haggis, one pound
Jan 8, 2017 | By CArol Waters
close to my favorite brand of Haggis
Dec 27, 2016 | By LeighBeth Winter
Owner Response:Delighted you found us!
Excellent for the party!
Nov 21, 2016 | By Kathryn
Best haggis ever
Nov 21, 2016 | By John McRae
Oct 22, 2016 | By Bruce Kidd
Oct 17, 2016 | By Mike
If you love a good meat pie
Oct 7, 2016 | By Jim
Oct 6, 2016 | By Minta Lambrecht
Oct 5, 2016 | By Reginald Bruce
Oct 5, 2016 | By Craig House
Jul 28, 2016 | By Alitman
Jul 20, 2016 | By Andrew Urbanowski
May 1, 2016 | By Janet Steeger
Apr 11, 2016 | By Victoria
Apr 4, 2016 | By daryl
Apr 3, 2016 | By Paul
Mar 13, 2016 | By Richard
Feb 28, 2016 | By John Sherwell
Feb 14, 2016 | By Michael Johnson
Feb 10, 2016 | By Lindsay Chard
Burns Night Supper Success
Feb 9, 2016 | By Megan
Feb 8, 2016 | By Carol Sutay
Own First Haggis
Feb 7, 2016 | By Susan Scott
Feb 5, 2016 | By Barbara Jensen
Feb 2, 2016 | By Bob Inman
Home away from home
Feb 1, 2016 | By Gillian
Haggis maintains integrity
Jan 31, 2016 | By Kathy Staub
Jan 30, 2016 | By Bruce
Jan 28, 2016 | By Larry Root
Jan 28, 2016 | By Dorothy Bade
Jan 27, 2016 | By G. Masson
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 Lorraine Hanover
Owner Response:Another haggis hater converted! Keep up the good work.
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
First Rate Haggis
Jan 27, 2016 | By Baxter Holland
Jan 27, 2016 | By Barb Biffle
Jan 26, 2016 | By Michael Younkin
Jan 26, 2016 | By Josephine Burnett
Jan 24, 2016 | By Albert Lusby
Absolutely Love This Haggis!
Jan 12, 2016 | By Olivia
A touch of Scotland
Jan 11, 2016 | By Eugene Long
Owner Response:Thanks! Anne
Jan 5, 2016 | By ArfArftheDog
Great products and excellent service
Dec 18, 2015 | By New Customer
Dec 5, 2015 | By donald ware
Dec 2, 2015 | By Moir
Nov 6, 2015 | By Eddie Daurelle
A delectable version of Haggis
Nov 6, 2015 | By Matt
Reminds me of Scotland
Aug 30, 2015 | By Michael Jacobson
Owner Response:Thanks Michael, we are delighted our haggis reminded you of Scotland.
Oct 12, 2014 | By Chuck
Haggis was enjoyable
Jul 29, 2014 | By John Greenlees
I've eaten haggis in lots of areas in Scotland
May 8, 2014 | By John Lawson
Mar 3, 2014 | By Sten
Owner Response:Thank you! We look forward to serving you again soon.
Jan 26, 2014 | By Bryan Sutton
Pretty Good - but inconsistent
Jan 24, 2014 | By Jim Cobb
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.
a great haggis!
May 7, 2013 | By cash
Chieftan o' the Pudding Race
Apr 7, 2013 | By Caroline A Macnab
Haggis that hits the spot
Jan 30, 2013 | By Ian
Better than Expected
Jan 24, 2013 | By JR
Dec 14, 2012 | By Randall
A quick note of thanks
Apr 26, 2012 | By Peter Brusoe
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 UPS Ground, you will be 'upgraded' to ground shipping for perishable products like cheese and smoked fish, to save you from being charged for UPS 2ND DAY AIR.
For more detailed information. please visit our SHIPPING INFORMATION for UPS 2ND DAY AIR charges.
Shipping Policy: We ship via UPS within the 48 continental states. If we can ship your perishable package via ground transportation to arrive in the same time as UPS Express, we will ship via UPS Ground 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.