Not everyone will be attending a Burns Supper on the 25th, but you can have a super haggis supper at home. Why stick with tradition? Try something different like this seriously tasty haggis spaghetti instead of the usual haggis, neeps and tatties.
The inspiration for this haggis spaghetti
I love fusion food. The mix and match the food of different cultures to create your own magic.
In this case it’s classic Scottish and Italian food. My Haggis spaghetti bolognese is an Italian inspired way of serving this most traditional of Scottish dishes.
Traditional Burns Supper
* Guests are piped into the room by a piper. Traditionally it was only men who attended a Burns Supper but now ladies are welcomed too, yeah to equality!
* The Selkirk Grace is read out;
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat
And sae let the Lord be thankit.
* The piper will announce the arrival of the haggis with a tune on his bagpipes.
* Address to the haggis – This is a special poem written by Robert Burns to show just how much he loved this most traditional of Scottish dishes.
* Toast to the haggis – Everyone will raise their glasses and praise the haggis before a knife is plunged into it and it is then eaten.
* After the meal many of Burns songs will be sung and his poems read. These include such favourites as Tam O’Shanter, My Love Is Like A Red, Red Rose and Ae Fond Kiss. You’ll find other Burns songs and poems here.
Burns Supper Menu
The menu for a Burns Supper is very traditional with Cock-a-leekie soup as the starter (here is my recipe for cock a leekie soup). Clootie dumpling, (a fruit pudding rather like Christmas pudding) for dessert. And of course the all-important haggis as the main course between those.
What is haggis?
Haggis is a pudding made from sheep’s pluck (the heart, liver and lungs) which are well minced along with onions, oatmeal, suet, spices, seasoning and stock.
This pudding mixture is traditionally pressed into a bag made from the lining of a sheep’s stomach. Nowadays you can buy haggis in plastic casing and even vegetarian haggis as well.
Haggis is served with mashed neeps (turnip) and tatties (potatoes) and a dash of whisky poured over the haggis as a sauce.
Whisky is of course the drink of choice for the evening.
No, this isn’t just a case of chucking a haggis on top of spaghetti, there is just a wee bit more to it than that. Make a sauce out of the neeps (turnip/swede) that are usually served with haggis. Add in carrots, onion, garlic and tomatoes and of course the haggis.
Ways to cook haggis;
Boil it in its casing as I have here. Remove casing, slice and cook in a frying pan rather like black pudding. Take out of casing and cook in an ovenproof dish covered in foil. However, you cook your haggis do not add water! That is how you end up with the dreaded grey soupy haggis. A heinous crime!
Ingredients for haggis spaghetti
- 1 small haggis (200g)
- 1/2 onion diced
- 1 clove garlic
- 1 carrot peeled and diced
- 150g swede/turnip diced
- 10 cherry tomatoes halved
- 1 tbsp scotch whisky
- 200g spaghetti
- salt and pepper to taste plus some basil leaves and parmesan cheese to finish things off with style
How to make haggis spaghetti
- Cook the haggis in it’s skin in boiling water for the time shown on instructions
- Toss the diced carrot and swede into the boiling water for last 10 minutes then drain everything
- Meanwhile heat oil in a pan and saute the onion for 5 minutes then add the garlic for 1 minute
- Add the cooked swede and carrot and the cherry tomatoes and cook for 5 minutes
- Add the whisky and seasoning and stir to combine
- Plate the pasta and add the sauce and finish with grated Parmesan and torn basil leaves
How many does this haggis spaghetti serve
This is a recipe for two people. I used a 200g haggis. If you want to make it for more then just double up the ingredients and size of haggis of course!
Looking for more ideas for Burns Night? Then check out these recipes before you go;
Find lots more tasty goodies here in my Scottish recipes section.
Have a great Burns Night when it comes. Let me know if you try my Haggis Spaghetti.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Haggis Spaghetti Bolognese
- 200 g haggis
- 1 tbsp rape seed oil
- 1/2 onion diced
- 1 clove garlic minced
- 1 carrot diced
- 150 g swede diced
- 10 cherry tomatoes halved
- 1 tbsp Scotch whisky
- salt and black pepper to taste
- 2 tbsp torn Basil leaves
- 200 g dried spaghetti
- Put the haggis in a pan of water and bring to boil (follow cooking instructions for time)
- Heat the oil in another pan and saute onion for 5 minutes
- Add garlic and cook for a further 1 minute
- Add the carrots and swede to the haggis water and boil for 10 minutes before scooping out with a slotted spoon and adding to the onion pan
- Add the tomatoes and cook for 5 minutes
- When haggis is cooked carefully remove from casing and add to the vegetable pan and stir well
- Add seasoning and whisky
- Cook spaghetti in a pan of boiling water till al dente, drain
- Serve the haggis spaghetti sauce over the spaghetti and sprinkle with torn basil leaves and Parmesan cheese