Haggis recipe
Haggis is a traditional Scottish dish made from sheep’s offal (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for several hours. It is a hearty and savory dish, often served with neeps and tatties (mashed turnips and potatoes) and enjoyed as part of a Burns Supper, a celebration of the life and poetry of Robert Burns.
Haggis is a traditional Scottish dish made from sheep’s offal (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for several hours. It is a hearty and savory dish, often served with neeps and tatties (mashed turnips and potatoes) and enjoyed as part of a Burns Supper, a celebration of the life and poetry of Robert Burns.
- Ingredients:
| Ingredient | Quantity |
|---|---|
| Sheep’s offal (heart, liver, and lungs) | 1 set, cleaned and minced |
| Onion | 1, finely chopped |
| Oatmeal | 1/2 cup |
| Beef or lamb stock | 1 cup |
| Suet or butter | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Nutmeg | 1/2 tsp |
| Cloves | 1/4 tsp |
| Allspice | 1/4 tsp |
| Stomach or sausage casing (optional) | For stuffing |
- Preparation:
- In a large bowl, combine the minced offal, chopped onion, oatmeal, suet or butter, salt, pepper, nutmeg, cloves, and allspice. Mix well to combine.
- If using a stomach or sausage casing, stuff the mixture into the casing, leaving room for expansion. Alternatively, the mixture can be shaped into a loaf and wrapped in foil.
- Place the stuffed casing or loaf in a large pot and cover with the beef or lamb stock. Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours, or until the haggis is cooked through and firm.
- If using a casing, carefully remove it before serving. Serve the haggis hot, with neeps and tatties.