Authentic Scottish Haggis Recipe

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Authentic Scottish Haggis

Cindee Vett

By
@CindeeV

An authentic Haggis recipe from BBC.CO.UK. My husband really enjoys good haggis now and then. I have tried it and it reminds me of a slightly spicy sausage.
So for all the haggis lovers out there, enjoy!


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Prep:

24 Hr 45 Min

Cook:

5 Hr

Ingredients

1
sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
1 lb
lamb trimmings, fat and lean
2
onions, finely chopped
8 oz
oatmeal
1 Tbsp
salt
1 tsp
ground black pepper
1 tsp
ground dried corriander
1 tsp
mace
1 tsp
nutmeg
water, enough to cook the haggis
stock from lungs and trimmings

Directions Step-By-Step

1
Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.

When cooked, strain off the stock and set the stock aside.

Mince the lungs, heart and trimmings.

Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.

Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
2
Note from the website: This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results. - BBC.CO.UK

About this Recipe