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An authentic Scottish recipe to make your own haggis!

Also available in gluten free and as a vegetarian recipe.


  • 1135g pluck (heart, liver & lungs)
  • 680g beef suet
  • 1135g Tongmaster Haggis Mix
  • 1135ml stock/water
  • Haggis bung – artificial or natural (both available from site)


  1. Remove windpipe from pluck, wash and boil in water for 30-40 minutes.
  2. Mince the meat and beef suet through a 10mm plate.
  3. Add haggis mix and combine all ingredients.
  4. Add water or stock and mix thoroughly, it should have a soft crumbly texture.
  5. If using natural bungs( makes 5 x 1lb haggis – cut to size), rinse excess salt and soak overnight prior to use.
  6. If using artificial bungs( 5 x individual 1lb bungs), soak in warm water for a minimum of 30 minutes prior to use.
  7. Spoon the mixture into the bungs and tie and/or sew ends.
  8. Submerge in boiling water, then bring to a simmer for around 40 minutes, alternatively, cover with tin foil and add to a pan with a little water, cook in the oven for an hour at 180°C
  9. Serve traditionally with neeps and tatties, or create other dishes such as haggis bon bons or haggis pakora – check out our page for more recipes involving haggis!

Posted by Tongmaster

The following awards were won by our customers using our spices and seasonings.


Award winning wild lamb & rosemary burger seasoning


Award winning angus burger seasoning


Tongmaster and their trade partners are all members of one or more of these certified organisations.

All Tongmaster trading partners are
BRC Certified.

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