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Haggis
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | each | Sheep Stomach | ||
| 1 | each | Sheep Lung | ||
| 1 | each | Sheep Liver | ||
| 1 | each | Sheep Heart | ||
| 1 | pound | Mutton » lean | ||
| 6 | ounces | Oatmeal » fine | ||
| 8 | ounces | Lamb Suet » shredded | ||
| 2 | medium | Onions » chopped |
Onions
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface
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| 1 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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| 1/2 | cup | Beef Stock |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 1 Hour 30 Minutes | 4 Hours | 5 hours 30 minutes |
Directions:
1. Soak the Sheep stomach in salted water overnight.
2. Place the lung, liver and heart in a saucepan with the windpipe of the lung hanging over the edge of the saucepan.
3. Impurities will pass through the windpipe of the lung so it's advisable to place a basin under it to catch any drips.
4. Cover with water and boil for 1 1/2 hours. Drain well and cool.
5. Remove the windpipe and any gristle or skin from the lung.
6. Mince the lung, liver and heart with the mutton.
7. Toast the oatmeal gently until pale golden brown and crisp.
8. Combine the oatmeal with the minced mixture, suet and chopped onions.
9. Season well with salt and pepper and add sufficient beef stock to moisten well.
10. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string.
11. Put an upturned plate in the base of a saucepan of boiling water.
12. Stand the haggis on this and bring the water back to the boil.
13. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours.
Submitted by Brodie S. | September 1st, 2023 See all of Brodie S.'s Recipes.
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Tested and True
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| @Amelia T. | October 1st, 2024 |
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Quite savory and hearty. This recipe is rich, and the flavors are robust. A traditional dish done well. I gave it a 4 |
| @Angus W. | September 17th, 2024 |
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As a Scot, I can say this haggis recipe is spot on! Authentic taste just like home. Can't get enough of it. I gave it a 5 |
| @Anika F. | July 7th, 2024 |
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Decent enough, but a bit heavy for my taste. Could use a bit more seasoning to balance out the richness. I gave it a 3 |
| @Camila M. | February 17th, 2024 |
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The texture was too mushy for my liking, and the flavors didn't come together well. Needs improvement. I gave it a 2 |
| @Jolene P. | November 17th, 2023 |
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The combination of ingredients was off-putting, and the taste was downright unpleasant. I gave it a 1 |
| @Paul B. | September 15th, 2023 |
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Absolutely delicious! Reminds me of the authentic flavors of Scotland. The blend of meats and oatmeal is perfect. I gave it a 5 |