Haggis Hoagie with Peppercorn Sauce

This Haggis Hoagie recipe, also known as a haggis burrito, is my favourite way to repurpose leftovers from Burns Night. Savoury haggis, fluffy mashed neeps, crispy chips, melty mozzarella, and crunchy cabbage salad are all wrapped up in a soft wrap and drizzled with creamy peppercorn sauce. Hearty, comforting, and packed with flavour, it’s everything you love about a classic Burns supper in a fun handheld meal.

I’m a traditional Scot through and through and look forward to Burns Night every year, anticipating a table full of comforting classics like a plate of classic haggis, neeps and tatties, haggis bon bons, cullen skink, whisky sauce, and cranachan. However, as much as I love the traditional spread, I might enjoy the leftovers even more, using them to make haggis pasta and this cosy takeaway-style hoagie wrap.

If you’re unfamiliar, Burns Night is a Scottish celebration held every 25th January in honour of the poet Robert Burns. The first Burns Supper was held in 1801 in Burns Cottage, Alloway, which you can visit at Robert Burns Birthplace Museum. Families and friends gather for a Burns supper featuring traditional Scottish dishes, poetry readings like Address to a Haggis, music, and, of course, plenty of haggis.

What is a Hoagie?

This recipe takes inspiration from the classic hoagie wraps you’ll find in takeaway shops across Scotland, combining crispy chips, rich sauces (typically garlic and chilli sauce), melted cheese, and hearty fillings - like chicken tikka or doner meat) all wrapped up in either a wrap or naan and toasted until golden.

My haggis hoagie recipe is this seriously indulgent concept made as Scottish as possible to use leftover haggis from Burns Day.

The rich, peppery flavour of haggis pairs perfectly with the creamy peppercorn sauce and crunchy cabbage salad, creating a meal that feels both nostalgic and indulgent. Whether you’re making it with Burns Night leftovers or cooking haggis specifically for the recipe, this is one of my favourite ways to give a traditional Scottish ingredient a fun, new twist.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and details.

• White Wraps: I use extra large white wraps (tortillas), as they’re sturdy enough to hold all of the fillings without tearing. Soft wraps also crisp up beautifully once toasted or air fried.
• Haggis: Traditional haggis adds rich, peppery flavour and makes this recipe hearty and comforting. Leftover Burns Night haggis works perfectly here, but freshly cooked haggis is just as delicious.
• Mashed Neeps (Swede): Creamy mashed neeps add a slightly sweet, buttery flavour that balances the richness of the haggis and peppercorn sauce. If I have it on hand, I use leftover clapshot for even more flavour. 
• Chips (Fries): Crispy chips provide a classic takeaway-style texture. Homemade deep-fried chips are my preferred option, but frozen chips are a great shortcut. 
• Mozzarella: Freshly grated mozzarella cheese melts beautifully and helps hold the filling together while adding a creamy texture and mild flavour. 
• Cabbage Salad: Where I’m from, I can typically find cabbage salad in local shops. However, I usually use my homemade kebab shop cabbage salad recipe, combining white cabbage, olive oil, white vinegar, sugar, dried oregano, dried mint, salt, and white pepper. It adds a nice refreshing, crunchy contrast to the haggis hoagie. 
• Peppercorn Sauce: My homemade peppercorn sauce recipe combines butter, brown onion (or shallot), Dijon mustard, red wine vinegar, black pepper, stock, water, and double cream for a bold, savoury flavour. If you can find it, store-bought peppercorn sauce is an easy shortcut.

How to Make a Haggis Hoagie

Prep ingredients. Make homemade chips, or prepare them from frozen. Prepare the mash and neeps, and weigh out your mozzarella before you begin. 

Make the cabbage salad. Whisk all the dressing ingredients in a large bowl. Add thinly sliced cabbage, tossing to combine and coat the veg evenly, and let it marinate for at least an hour.  You could use red cabbage instead if needed.

Create the peppercorn sauce (if not using store-bought). Melt butter in a pan. Then, add the brown onion, black pepper, Dijon mustard, and red wine vinegar. Soften the onion. Then, dissolve the stock in water, and add the mixture to the pan. Simmer for about 5 minutes, then stir in the double cream and simmer for another 5 minutes. 

Assemble the hoagies. Place the wraps on top of a square of kitchen foil. Arrange half the haggis, mashed neeps, chips, mozzarella, peppercorn sauce, and cabbage salad in a rectangular shape in the middle of each wrap.

Fold in the sides of the wrap, and roll it closed. 

Cook. Air fry the wrap, or toast it in a dry frying pan it on medium heat to seal it closed and create a crisp exterior. 

Serve. Slice the hoagie in half, remove the foil, and enjoy with extra peppercorn sauce and cabbage on the side! 

My Top Tips for the Best Haggis Hoagie Recipe

• Prevent the wraps from breaking. Warm the wraps for a few seconds before assembling to make them easier to roll without tearing.
• Avoid overfilling the wraps. It’s tempting to fill the wraps all the way to the edges, but this will make them difficult to roll. Stick with a rectangle of fillings in the center, leaving space all around so you can tuck the wrap.
• Prevent soggy wraps. Drain excess liquid from the cabbage salad before adding it to the wraps to prevent extra moisture from making the wraps soggy.
• Choose the best cooking method for your texture preferences. Air fry your haggis hoagies for the crispiest finish. Or, dry fry them in a pan for a softer texture.
• Use leftover cabbage salad. I always make extra cabbage salad to pair with chicken tikka and pakora sauce.

How to Store

This haggis hoagie recipe is best enjoyed fresh while the wraps are crisp and the chips are still crunchy. However, leftovers can still be stored for later.

• Refrigerate: Wrap leftover hoagies tightly in foil, or store them in an airtight container in the fridge for up to 2 days.
• Reheat: For the best texture, reheat the hoagies in the air fryer at 180°C (356°F) for 4-6 minutes or warm them in a dry frying pan over medium heat just until they’re heated through and crisp again. Avoid microwaving if possible, as the wrap can become soft and soggy.
• Make Ahead Tip: You can prepare the individual components, including the haggis, neeps, cabbage salad, and peppercorn sauce, ahead of time, storing them in separate airtight containers in the fridge for several days. Then, quickly assemble the wraps just before serving for the best texture.