some of our
favorite haggis recipes

(please send us yours)
Copyright 2017 Macski's Highland Foods, LLC | All Rights Reserved.
Highland Hash
by Vince Milewski

1 lb. Macski's Highland Haggis
4 large potatoes
1 medium sweet onion
1 cup water
salt & pepper to taste

1. Bake haggis in the casing according to the directions on the package.

2. Peel and dice potatoes and onions into 1/4" chunks.

3. Add all ingredients to a covered skillet and stir thoroughly. Cook over medium heat for 20 minutes, or until potatoes begin to soften.

4. Remove cover and allow excess moisture to cook off.

5. Enjoy!

If you prefer your hash crispy, transfer small portions into a different skillet and fry in butter until browned.
Haggis, Haddock & Bacon
by Harold Hansen

This recipe is written per serving. That makes it very easy to multiply.

¼ lb of Macski's Highland Haggis
¼ lb of Haddock
1-1/2 strips of Bacon

1. Bake haggis in the casing according to the directions on the package. Baking it in the casing keeps it moist, and makes it easier to handle when adding it to the haddock.

2. Refrigerate the haggis. This also makes it easier to add to the haddock.

Option: While the haggis is being refrigerated, marinate the bacon in an Islay scotch whisky, such as Ardbeg, Laphroig, or Lagavulin. These are some of the "smoky" scotches, and enhance the flavors of the bacon. Use just enough scotch to permeate the bacon, you don't want to waste it.

3. Use a glass baking dish large enough to accommodate the number of servings, without letting them touch in the dish. Coat the bottom of the dish with olive oil, or vegetable oil.

4. Salt the piece of haddock and place it in the dish. Form the haggis around the haddock, approximately ½ inch thick. See photo 1.

5. Wrap a strip of bacon around the haddock and haggis, securing with a toothpick where it meets. Add a small strip of bacon on top of the haggis. See photo 2.

6. Bake in a 375 degree oven for approximately 45 minutes, or until the bacon looks brown and crispy. Oven temperatures will vary.

Serving suggestion: Asparagus. Toss the asparagus in olive oil, sprinkle with salt and freshly ground pepper. Place in a glass baking dish, and place in the oven approximately half way through the baking time of the Haggis, Haddock & Bacon, and they will both be ready to serve at the same time.


photo 1
photo 2
Scotch Eggs
by Vince Milewski

1 lb. Macski's Highland Haggis
6 hard boiled eggs
2 uncooked eggs
bread crumbs
vegetable oil for frying

1. Bake haggis in the casing according to the directions on the package. Allow haggis to cool.

2. Refrigerate the haggis until it gets firm.

3. In a large mixing bowl, beat one uncooked egg. Add the haggis to the bowl and gently combine with the beaten egg. Divide into six equal portions.

4. In a small bowl, beat the remaining uncooked egg.

5. Wrap one of the haggis portions around a hardboiled egg, roll the covered egg in the beaten egg and then in the bread crumbs. Repeat for all six eggs.

6. Deep fry eggs in heated vegetable oil until brown and crispy.
Scotch eggs cut in half
Scotch eggs with different bread crumb coatings
the taste of Scotland

made in America