Haggis

An authentic and simple recipe for Scotland's national dish.

720 min

Prep

120 min

Cook

4

Serves

Ingredients

Other

sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water1 pieces

heart and lungs of one lamb1 pieces

450g/1lb beef or lamb trimmings, fat and lean1 pieces

onions, finely chopped2 pieces

225g/8oz oatmeal1 pieces

salt1 tbsp

ground black pepper1 tsp

ground dried coriander1 tsp

mace1 tsp

nutmeg1 tsp

water, enough to cook the haggis1 pieces

stock from lungs and trimmings1 pieces

Method

Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.

When cooked, strain off the stock and set the stock aside.

Mince the lungs, heart and trimmings.

Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.

Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).