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authentic scottish haggis

(1 rating)
CindeeV avatar
Recipe by
Cindee Vett
@CindeeV
Eugene, OR

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!

►
(1 rating)
cook time 5 Hr

Ingredients For authentic scottish haggis

  • 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

How To Make authentic scottish haggis

  • 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
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