This authentic Scottish Haggis is a hearty and savory dish traditionally served with neeps and tatties. It features a rich mixture of minced sheep’s heart, lungs, and liver, combined with toasted pinhead oatmeal, onions, and suet. The blend is seasoned with aromatic spices like pepper and salt, then stuffed into a natural casing and slow-cooked to perfection. The result is a dense, flavorful loaf with a moist texture and deep, earthy notes. While historically a staple of Burns Night celebrations, this robust dish makes for an impressive centerpiece at any winter dinner. It pairs beautifully with whisky sauce or simply with mashed potatoes and turnips for a comforting, traditional meal.
Haggis #1
Description
This authentic Scottish Haggis is a hearty and savory dish traditionally served with neeps and tatties. It features a rich mixture of minced sheep's heart, lungs, and liver, combined with toasted pinhead oatmeal, onions, and suet. The blend is seasoned with aromatic spices like pepper and salt, then stuffed into a natural casing and slow-cooked to perfection. The result is a dense, flavorful loaf with a moist texture and deep, earthy notes. While historically a staple of Burns Night celebrations, this robust dish makes for an impressive centerpiece at any winter dinner. It pairs beautifully with whisky sauce or simply with mashed potatoes and turnips for a comforting, traditional meal.Ingredients
Directions
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Wash the stomach bag thoroughly in cold water.
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Turn the bag inside out and scald it, then scrape the surface clean with a knife.
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Soak the bag in cold salted water overnight to tenderize it.
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Remove the bag from the water and set it aside while you prepare the filling.
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Wash the pluck (sheep's heart, lungs, and liver) carefully.
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Place the pluck in a pan with the windpipe hanging over the side into a bowl to drain impurities.
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Cover the pluck with cold water, add 1 teaspoon of salt, and bring to a boil.
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Skim the surface foam, then simmer gently for 1 1/2 to 2 hours.
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Meanwhile, parboil the peeled onions, drain them reserving the liquid, and chop roughly.
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Toast the pinhead oatmeal in a dry pan until golden brown.
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Drain the cooked pluck, cut away the windpipe, and remove any excess gristle.
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Mince half the liver along with the heart and lights (lungs).
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Stir in the shredded suet, toasted oatmeal, and chopped onions.
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Season the mixture well with salt and pepper.
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Moisten with reserved onion or pluck water until the mixture is soft and cohesive.
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With the rough surface of the bag facing out, fill it just over half full, as the oatmeal will swell.
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Sew the ends of the bag shut securely using a trussing needle and fine string.
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Prick the bag in several places with a needle to allow steam to escape.
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Place the haggis on an enamel plate and lower it into a pan of boiling water.
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Cover the pan and simmer for about 3 hours, adding boiling water as needed to keep the haggis submerged.
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
Serve hot with traditional Tatties-an'Neeps (mashed potatoes and turnips).
