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Traditional Haggis

If you're feeling brave this January, try your hand at making your own haggis. Here's a traditional recipe dating from 1856

Dish Details:


INGREDIENTS:

500g dry oatmeal
225g chopped mutton suet
225g lamb or venison liver, boiled and minced
225ml stock
sheep pluck (heart, liver, lungs, windpipe), boiled and minced
1 small chopped onion
½ tsp cayenne pepper
½ tsp allspice
½ tsp salt
½ tsp freshly ground black pepper
1 cleaned sheep or lamb's stomach bag


PREPARATION:
1. Toast oatmeal slowly and evenly under the grill until crisp.

2. Mix all the remaining ingredients (except for the stomach bag) together.

3. Pack the mixture into the stomach bag to just over half full, press out the air and sew up securely with kitchen string.

4. Prick the haggis all over with a large pin to prevent it bursting. You can wrap it with foil if the stomach appears weak in places. Drop into a large pot of cold water, bring to the boil, reduce the heat and simmer gently for about 3 hours.

5. Serve with clapshot: mashed potatoes and turnips.


PREP/COOK
INFORMATION:

Prep time: 30 minutes
Cook time: 4 hours Serves: 4

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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