Traditional Haggis
recipe
Traditional Haggis
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If you're feeling brave this January, try your hand at making your own haggis. Here's a traditional recipe dating from 1856
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
Directions
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- Toast oatmeal slowly and evenly under the grill until crisp.
- Mix all the remaining ingredients (except for the stomach bag) together.
- Pack the mixture into the stomach bag to just over half full, press out the air and sew up securely with kitchen string.
- 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 hours.
- Serve with clapshot: mashed potatoes and turnips.


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