Chilli Con Carne with haggis

Haggis Chilli Con Carne

This recipe will keep you warm, especially on a windy day like today and it can be made within 30 mins so a quick and easy supper!

100g of minced beef
500ml of beef stock
150g of Haggis (loosen it until breadcrumbs texture appear)
3 large tomatoes (Chopped)
1 cup of chopped mix vegetables (carrot, turnip, parsnip, onion)
1-2 Fresh chilli
2 tablespoon of Olive oil

2 tablespoon of chilli powder
1 tablespoon of cumin
1 tablespoon of paprika
2-3 teaspoon of salt
Pinch of black pepper


Boil beef stock in a pot on a high heat and add chopped tomatoes.
Cook for about 6-8 mins until tomatoes fall apart and set aside.
Meanwhile, put a frying pan on medium heat, and then add olive oil.
Add minced beef, haggis and garlic.
Keep stirring and cook for a further 10 minutes on medium heat until minced beef is cooked.
Then add tomatoes with cooking juice back to a frying pan with the rest of ingredients.
Cook for another 10 mins.

Ideal with rice or jacket potatoes.

Buy your Crombies haggis online

Or check out some other alternative haggis recipes.

Haggis in Teriyaki Sauce

Teriyaki Haggis Balls Recipe

Who would have thought that the traditional Scottish dish of haggis could be served in an authentic Japanese sweet sauce for a delicioys delicate side dish or main course? Don’t believe us – then try out this simple recipe for yourself. We’re sure your tastebuds will thank you for it.


For the Haggis Balls
250g Crombies Haggis
200g plain flour for coating
2 large eggs (beaten)

For the Teriyaki Sauce
3 tbsp of good quality soy sauce
2 tbsp of Mirin (Japanese cooking rice wine)
1 tbsp of caster sugar
1 garlic clove crushed and chopped
1 tbsp of ginger puree

Mix all the teriyaki sauce ingredients into a sauce pan and bring to the boil. Set aside whilst you make the haggis balls.

Roll haggis into bite-size ball shapes and then very quickly coat it with beaten egg before rolling it into the flour.
Repeat this method twice for each haggis ball.
Next deep fry the haggis balls until golden brown.

Leave to rest for 2-3 minutes before serving and garnishing with teriyaki sauce. For a more substantial meal serve with noodles.

Buy your Crombies haggis online today.

Or check out some of our other alternative haggis recipes here.

Crombies Haggis Meatballs

Haggis Meatball Recipe

Try a Scottish twist on the Italian dish with Crombies finest Haggis – a great way to add a taste of Scotland to your meatball dish.

Serves 3 – 4

For the meatballs
2 garlic cloves (smashed and chopped)
Pinch of salt and crushed black pepper
250g minced beef
250g haggis
1 large egg (beaten)
50g of grated Parmigiano
1 tbsp finely chopped fresh Italian parsley leaves
1 teaspoon of dried oregano

For the meatball sauce
2-3 tbsp of extra-virgin olive oil
1 large Spanish onion (blended)
Pinch of salt and crushed black peppers
2 garlic cloves (smashed and chopped)
1 tin of Italian plum tomatoes
1 tsp of Italian dried herbs
2 tbsp of grated Parmigiano

Mix all of the meatball ingredients together.
Divide mixture and roll it into even ball shapes.
Then fry them on a low heat until minced beef is cooked.

Meanwhile set to work on making your sauce.

Heat olive oil over a medium heat then add blended onion.
Stir for about 3-4 minutes.
Add the salt, crushed black pepper and garlic – stir until mixed through. Then add the rest of ingredients and cook for a further 15 minutes.

Turn to a low heat and add the meatballs to the sauce.
Cook for approx. 5 more minutes.
Try not to stir the meatballs too much – we don’t want them to fall apart!!

This dish is very tasty with fresh spaghetti or pasta. And if you have any left-overs why not use as a topping for a next day jacket potato lunch.

Buy your Crombies haggis online today.

Or check out some of our other alternative haggis recipes here.


Haggis Neeps and Tatties Recipe

With the cold weather upon us, now is the time to start making hearty filling meals, and nothing is more hearty than a plate of haggis neeps and tatties. So don’t wait till Burns night to make this super simple and delicious recipe why not make it tonight for dinner!


  • 1 x Family Haggis feeds 4
  • 250g of swede/turnip, that are cut into quarters (these are the neeps)
  • 200g of butter, we quite like unsalted butter but salted works just as well
  • 450g of potatoes peeled and cut into halves
  • A glug of full fat milk to make the potatoes and neeps delicious and if you want to be extra indulgent then use cream
  • Gravy, haggis can be a dry dish so you might want to add some gravy
  • Salt and Pepper to taste

Depending on how many you are feeding you might need a bigger or smaller sized haggis, for 2 people our small haggis are perfect, for a large group our party haggis does the job perfectly!


There are various ways to cook haggis, for this recipe we are boiling it, click here for other cooking methods. Also we used a veggie haggis in this recipe which follows exactly the same method of cooking as a meat haggis.

For the Haggis

Wrap the haggis with tim foil. Bring a large pan of water to the boil and place your haggis in the boiling water, reduce the heat and simmer the haggis for 75 minutes.


For the Tatties

Put your potatoes in a large pan of cold water and add a pinch of salt cover the pan and bring the potatoes to the boil. Simmer and cook for approx 20 mins or until your potatoes are tender. Drain your potatoes and then add milk and butter and mash until nice and creamy.

For the Neeps

Put your cubed turnip in a large pan of cold water and add a pinch of salt cover the pan and bring the potatoes to the boil. Simmer and cook for approx 20 mins or until your potatoes are tender. Drain your potatoes and then add milk and butter and mash until creamy.

To Serve

To serve, take the haggis out of the water, place onto a serving dish and cut open with a knife and serve with your neeps and tatties.

If this is for Burn Night, learn how to address a haggis.

You can buy haggis from Crombies in a range of sizes; a single serving right through to our ceremonial size. Treat yourself today.

haggis blog

Alternative Haggis Recipes

We talk about sausages a lot on the website, and with good reason we sell a lot of them! So this month we thought we would take the focus off sausages on the blog slightly and talk about some of our other products, and this month it is all about haggis.

But Haggis is just for Burn’s night isn’t it?

Not at all! Burns Night is the official occasion that haggis is a must, however, this most celebrated of Scottish foods does not have to just be a once a year wonder, in fact it can and should be eaten all year around.

If you struggle to think beyond the usual haggis, neap and tatties recipes, then these five recipes will open up your imagination to what you can do with haggis.

If you want to learn how to address a haggis on Burns Night then you will love our posting of Mr Sandy Crombie addressing a haggis.

1. Haggis Nachos

Who would have thought that haggis could be used for nachos, well it can! Substitute your usual mince topping on nachos and you have a Scottish twist on a family favourite.

Full recipe details –

2. Haggis Pizza

Make your pizza from scratch or use haggis on a pre-made pizza base and you have a great new pizza topping.

Full recipe details –

3. Haggis Bon Bons

Make as a snack or starter for a dinner party and we bet there will not be a single one left. These tasty treats are super easy to make and nibble on.

Full recipe details –

4. Haggis Pakora

Another favourite dish is of course curry so why not add a taste of our national dish for a tasty curry twist.

Full recipe details –

5. Haggis Lasagne

Since haggis has a similar texture to mince it makes it a really versatile ingredient. Substitute mince for haggis in lasagna and you have a completely new way of cooking that Italian classic.

Full recipe details –

So there you have it 5 ways to use haggis in a completely different way!

You can buy haggis from Crombies in a range of sizes; a single serving right through to our ceremonial size. Treat yourself today.

For more haggis recipes visit the haggis section of the blog

JLhaggis and cheesy mash

Haggis Recipe: Jasper Llama’s Hungry Muso Haggis

Jasper Llama’s Hungry Muso Haggis

(serves 2 x Hank Marvins)


    600g Crombies Haggis
    6 average Rooster potatoes
    Scottish mature cheddar cheese
    Bunch green onions
    2 eggs
    Salt, pepper, butter
    (Mr. Singh’s Extra Hot Chilli Sauce – if you dare)


    Cut each potato into 6-8 pieces and place in saucepan. No peeling.
    Wrap haggis tightly in foil and place in a large saucepan.
    Cover with water, bring to bubble then cover and reduce to simmer.
    (You can now relax for 40 minutes!)
    Salt potatoes, pour in boiling water and simmer until soft.
    Grate cheese, trim and chop onions.
    Drain potatoes, mash and bash, mixing in plenty of butter, salt and pepper.
    Fold onions into mash and transfer to ceramic dish. Top with grated cheese and place in hot oven.
    Cover half of each dinner plate with rocket, adding diced tomato on the side.
    Place eggs in cold water pan and bring to boil.
    After a seven-minute boil, cool the eggs for one minute in cold water. Peel, slice in half and add to plate.
    Haggis has had an hour! Serve it up on the bed of rocket.
    Remove cheesy mash from oven, take it all to the table and tuck in!

Many thanks to @JasperLlama for sharing his favourite way to enjoy haggis.

What’s your favourite haggis recipe?

Please let us know and if we like it we’ll share with all our readers.