Go Back
haggis spaghetti by larderlove
Print Recipe
5 from 1 vote

Haggis Spaghetti

A modern twist on traditional Scottish haggis with a taste of Italy
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Scottish
Keyword: haggis, spaghetti
Servings: 2


  • 1 small 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
  • 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