Authentic Scottish Haggis
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Ingredients:
- 1 sheep's stomach, cleaned and thoroughly washed
- 1 sheep's liver
- 1 sheep's heart
- 1 sheep's lung
- 1 pound suet (beef or lamb)
- 2 onions, finely chopped
- 1 cup steel-cut oats
- 1 cup beef stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon allspice
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Instructions:
- 1. In a large pot, cover the liver, heart, and lung with water. Bring to a boil and simmer for 1-2 hours until tender. Allow to cool, then finely chop.
- 2. In a large bowl, combine the chopped liver, heart, lung, suet, onions, oats, salt, pepper, nutmeg, coriander, and allspice. Mix well.
- 3. Stuff the mixture into the cleaned sheep's stomach, filling it about two-thirds full to allow room for expansion. Sew up the stomach with a needle and thread, ensuring it is tightly sealed.
- 4. Place the haggis in a pot and pour in the beef stock. Bring to a boil, then reduce the heat and simmer gently, partially covered, for about 3 hours. Make sure to prick the haggis occasionally with a needle to prevent it from bursting.
- 5. Once cooked, remove the haggis from the pot and serve hot with neeps and tatties (mashed turnips and potatoes).
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- Description: Haggis is a traditional Scottish dish that may sound intimidating but is incredibly flavorful and hearty. This recipe stays true to its roots by using authentic ingredients like sheep organs and oats, seasoned with a blend of spices. The end result is a rich and savory dish that pairs perfectly with the sweetness of neeps and tatties. Enjoy this taste of Scotland!