Scotland - main (new year celebration dish)
Haggis

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Ingredients

  • the large stomach bag of a sheep
  • one of the smaller stomach bags called "the King's hood"
  • the sheep's "pluck" (the lights or lungs) and the liver and heart
  • a half pound of beef suet
  • 3 handfuls of finely ground oats or rolled oats (not the instant kind)
  • salt and freshly ground black pepper

Method

  • Wash and clean the tripe bags in cold running water until absolutely clean and scarify in boiling water . Scrape the insides well and soak overnight in salted water. Be very careful not to make holes in the large bag.
  • Boil the thoroughly washed lights and the smaller bag in a large pot with plenty of water. Allow the windpipe to hang over the side of the pot to allow any impurities to escape through it. Boil for an hour and a half or until tender and allow to cool. Reserve the water.
  • Use a third of the liver and grate it, mince the heart and the cooked small bag and the lights.
  • Finely chop the beef suet.
  • On an oven tray toast the oatmeal.
  • Mix the meat ,suet and oatmeal, season with salt and pepper and add enough of the stock to make a soft consistency.
  • Take the cold large bag and trim away the pipe and any gristle and skin. Stuff with the filling, making sure to only half fill as the mixture will swell.
  • Sew up the bag with strong thread.
  • Use a large pot and place the haggis on a trivet or a plate in the pot.
    Add water to almost cover the haggis and bring to the boil. Simmer gently for three hours, pricking occasionally to allow air to escape.

 


Serving suggestions
Serve on a large plate without trimmings or sauce.

 

Comment
You need to be well motivated and have a Scottish butcher.

This recipe is included for cultural if not culinary significance.