Haggis terrine

    1 hour 10 min

    A mixture of haggis, sausage meat and herbs cooked together with soy sauce, Worcestershire sauce and red wine. Great for burns night.

    Fife, Scotland, UK
    12 people made this

    Serves: 8 

    • 4 spring onions
    • 25ml red wine
    • 1 teaspoon dried marjoram
    • 1 teaspoon soy sauce
    • 1 teaspoon Worcestershire sauce
    • 450g (1 lb) sausagemeat
    • 450g (1 lb) haggis
    • 2 eggs
    • 2 stems fresh dill
    • salt and pepper to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven at 180 C / Gas 4.
    2. Roughly chop the spring onions and place into a mixing bowl with the red wine, marjoram, soy sauce and Worcestershire sauce and mix.
    3. Add the sausage meat to the ingredients in the bowl an mix. Add haggis and eggs into the mixture and mix thoroughly.
    4. Finely chop the dill and stir into the mixture as well.
    5. Bake in a bread tin for 60 to 75 minutes, turning half way through.

    Serving suggestions:

    You can serve this as a starter, but I had mine as a main dish with creamy mash and a carmelised onion gravy.

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