Haggis Linguine


Enjoy traditional Scottish haggis with a taste of Italy. This recipe makes for a sophisticated dinner that’s bought together with a whisky infusion and fresh tomatoes.

  1. Bring a large saucepan of water to the boil, add the haggis and cook – see instructions on packet for cooking time.
  2. In a frying pan, heat the oil and sauté the onion for 5 minutes.
  3. Add the minced garlic and cook for a further minute.
  4. Into the boiling water with haggis, add the carrots and swede and cook for 10 minutes. Scoop out with a slotted spoon and add to the frying pan.
  5. Next, add the tomatoes and cook for 5 minutes until they are soft.
  6. When the haggis is cooked, remove from the casing and add to the frying pan. Stir well to ensure everything is incorporated.
  7. Season and pour in the whisky.
  8. In another saucepan, cook the linguine until it’s al dente. Drain and add the haggis sauce to the pasta.
  9. Mix well and portion into four. Serve with fresh basil leaves and grated parmesan cheese.


Prep time: 10 Minutes

Cook time: 30 Minutes

Serves: 4

  • 454g Scottish haggis

  • 400g linguine

  • 2 tbsp rapeseed oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 300g swede, diced

  • 20 cherry tomatoes, halved

  • 2 tbsp Scottish whisky

  • Salt and pepper, to taste

  • Fresh basil leaves, to garnish