This traditional Scottish dish is a savory pudding composed of sheep’s pluck (heart, liver, and lungs) minced with onion, oatmeal, suet, and spices. It is encased in the animal’s stomach and boiled to perfection. The texture is dense and crumbly, while the flavor profile is rich, earthy, and deeply seasoned with pepper and herbs. Often considered a delicacy rather than a simple side dish, it is best served with neeps and tatties (mashed turnips and potatoes) and a dram of whisky. It is the centerpiece of Burns Night celebrations in January, honoring the national poet Robert Burns, offering a hearty and historically significant meal that captures the essence of Scottish culinary heritage.
Haggis
Description
This traditional Scottish dish is a savory pudding composed of sheep's pluck (heart, liver, and lungs) minced with onion, oatmeal, suet, and spices. It is encased in the animal's stomach and boiled to perfection. The texture is dense and crumbly, while the flavor profile is rich, earthy, and deeply seasoned with pepper and herbs. Often considered a delicacy rather than a simple side dish, it is best served with neeps and tatties (mashed turnips and potatoes) and a dram of whisky. It is the centerpiece of Burns Night celebrations in January, honoring the national poet Robert Burns, offering a hearty and historically significant meal that captures the essence of Scottish culinary heritage.Ingredients
Directions
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Thoroughly wash the stomach bag in cold water.
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Turn it inside out and scald it, then scrape the surface with a knife.
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Soak it in cold salted water overnight.
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Next day remove the bag from the water and leave it on one side while preparing the filling.
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Wash the pluck.
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Put it into a pan, with the windpipe hanging over the side into a bowl, to let out any impurities.
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Cover the pluck with cold water, add 1 teaspoon of salt and bring the water to a boil.
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Skim the surface, then simmer for 1 1/2 to 2 hours.
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Meanwhile parboil the onions, drain, reserving the liquid, and chop them roughly.
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Toast the pinhead oatmeal until golden brown.
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Drain the pluck when ready and cut away the windpipe and any excess gristle.
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Mince half the liver with all the heart and lights.
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Stir in the shredded suet, the toasted oatmeal and the onions.
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Season well with salt and pepper.
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Moisten with as much of the onion or pluck water as necessary to make the mixture soft.
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With the rough surface of the bag outside, fill it just over half full, as the oatmeal will swell during cooking.
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Sew the ends together with the trussing needle and fine string.
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Prick the bag in places with a needle.
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Place the haggis on an enamel plate and put it into a pan of boiling water.
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Cover the pan and cook for about 3 hours, adding more boiling water when necessary to keep the haggis covered.
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Serve with the traditional accompaniment of Tatties-an'Neeps (mashed potatoes and mashed turnips).
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 466.8kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 79.2g27%
- Dietary Fiber 12.7g51%
- Sugars 0.0g
- Protein 20.3g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Haggis is typically served on Burns' Night, January 25, when Scotland celebrates the birth of their greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759.
During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the form of verses from Burns' poem, "Address to a Haggis".
A typical meal for Burns' night would include Cock-a-Leekie, Haggis with Tattie-an'-neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese.
