Haggis #2

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Servings: 6 Difficulty: Advanced
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A traditional Scottish savory pudding made with minced offal, oatmeal, and suet, boiled in a natural casing.
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This classic Scottish dish is a savory pudding made from sheep’s offal, oatmeal, and suet, seasoned with spices and boiled in a stomach casing. The result is a rich, earthy, and textured meal that is deeply comforting. It serves as a hearty centerpiece for traditional gatherings or Burns Night celebrations. While the ingredients may seem unusual to some, the combination creates a unique and satisfying flavor profile. It is best served hot with neeps and tatties. This recipe requires patience but yields a historically authentic and delicious result.

Haggis #2 recipe image
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Haggis #2

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 4.2

Description

This classic Scottish dish is a savory pudding made from sheep's offal, oatmeal, and suet, seasoned with spices and boiled in a stomach casing. The result is a rich, earthy, and textured meal that is deeply comforting. It serves as a hearty centerpiece for traditional gatherings or Burns Night celebrations. While the ingredients may seem unusual to some, the combination creates a unique and satisfying flavor profile. It is best served hot with neeps and tatties. This recipe requires patience but yields a historically authentic and delicious result.

Ingredients

Directions

  1. Soak the sheep's stomach bag in salted water overnight to clean it thoroughly.
  2. Place the sheep's heart, liver, and lungs (pluck) in a large saucepan with the windpipe hanging over the edge.
  3. Cover the offal with water and bring to a boil.
  4. Boil gently for 1 1/2 hours, allowing impurities to drain out through the windpipe into a basin placed underneath.
  5. Drain the cooked offal well and allow it to cool completely.
  6. Remove the windpipe, any gristle, and skin from the offal.
  7. Mince the liver, heart, and mutton finely.
  8. Optionally, mince some of the lungs (lights) and add to the mixture.
  9. Toast the oatmeal in a dry pan until pale golden brown and crisp.
  10. Combine the minced meat, toasted oatmeal, shredded suet, and chopped onions in a large bowl.
  11. Season generously with salt, pepper, and spices.
  12. Add enough beef stock to moisten the mixture, ensuring it is cohesive but not soggy.
  13. Pack the stuffing mixture into the cleaned stomach bag, filling it only just over half-full to allow for swelling.
  14. Sew the bag tightly closed or secure both ends with strong kitchen string.
  15. Place an upturned plate in the bottom of a large pot to prevent direct heat contact.
  16. Submerge the haggis in boiling water, ensuring it is fully covered.
  17. Prick the haggis all over with a large needle to release steam and prevent bursting.
  18. Simmer steadily for 3 to 4 hours until the haggis is firm and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 4.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.4g2%
Sugars 0.5g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scottish, haggis, offal, oatmeal, suet, sheep, pudding, traditional, boiled, savory, heart, liver, lungs, spices, neeps, tatties, burns night, celery salt, nutmeg
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