Haggis (Scotch-Canadian)

This Scotch-Canadian haggis skips the sheep’s stomach casing and uses a loaf pan instead, making it far more approachable while keeping the spirit of the original. Pork liver and crispy rendered pork fat cracklings (called “cracklin’s” in Ontario or “kips” in the Maritimes) get ground together with rolled oats, then steamed into a firm, sliceable loaf.

The cracklings are key. Pork fat gets cubed and fried slowly until the pieces turn golden brown and shatteringly crisp, with all the rendered fat poured off as it accumulates. Those crispy bits add a rich, porky crunch throughout the loaf that plain ground meat can’t replicate.

The liver gets boiled until fork-tender (about an hour), then cooled and ground with the cracklings. Oats, salt, pepper, and enough of the liver cooking liquid to bind it all together, pressed into a loaf pan, and steamed for another hour. To serve, slice half an inch thick and pan-fry until golden on both sides. That final fry gives each slice a crisp exterior around the soft, savory interior.

Chef Tips

• Render the pork fat slowly over medium-low heat. Rushing the process burns the cracklings before they crisp properly.
• Save the liver cooking liquid. It’s rich in flavor and is what holds the loaf together. Add just enough to bind without making it wet.
• Steam with the waxed paper and foil cover sealed tightly. Loose covers let moisture in and make the top soggy.
• Slice and fry just before serving. The pan-fry step is what transforms this from a soft loaf into something with serious crunch and character.

Variations

• Add a pinch of allspice or nutmeg to the mixture for a more traditional Scottish flavor profile.
• Use beef liver if pork liver isn’t available, though the flavor will be stronger.
• Serve with neeps and tatties (mashed turnips and potatoes) for the full Scottish experience.