Haggis
Sheep's heart, liver, and lungs minced with toasted oats, suet, and warm spices, traditionally simmered inside a cleaned sheep's stomach for hours — Scotland's national dish, closer to a well-seasoned savory pudding than its reputation suggests.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 sheep's pluck (heart, liver, lungs), or 2 lbs lamb liver and heart
- 1 sheep's stomach casing, cleaned (or a large sausage casing/muslin substitute)
- 1 cup suet, chopped
- 1 1/2 cups oatmeal, toasted
- 1 onion, finely chopped
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1/2 tsp ground mace
- 1/2 tsp ground nutmeg
- Salt, to taste
Steps
- Simmer the pluck in salted water for about 1.5 hours until fully cooked, then drain and let cool, reserving some of the cooking liquid.
- Finely mince the cooked heart, liver, and lungs.
- Mix the minced meat with the suet, toasted oatmeal, onion, black pepper, coriander, mace, nutmeg, and salt, moistening with a little reserved cooking liquid until the mixture just holds together.
- Loosely pack the mixture into the cleaned stomach casing (it needs room to expand), leaving space, then sew or tie the opening securely.
- Prick the haggis a few times with a needle to prevent bursting, then simmer gently in a large pot of water for 2.5 to 3 hours.
- Let rest briefly before slicing open and serving, traditionally with mashed potatoes and mashed turnips.