United Kingdom Haggis
A fatty, savory pudding of a sheep’s heart, lungs, and liver stuffed in an animal's stomach, haggis is a traditional dish first dating to around 1430 CE. Assumed to be of Scottish origin, no conclusive evidence of this fact has ever been found, though it remains popular there. It is customarily served with champit tatties (mashed potatoes) and bashit neeps (mashed turnips).
Recipe Servings: 6
Prep Time
45 minutes
Cook Time
4 hours 25 minutes
Total Time
5 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Sheep’s heart, lungs, and liver (cleaned by butcher)
- 1 beef stomach
- 3 cups (700 g) finely chopped suet
- 1 cup (80 g) medium ground oatmeal
- 2 medium onions, finely chopped
- 1 cup (240 ml) beef stock
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) nutmeg
- ½ tsp (2.5 ml) mace
Directions
- Trim off excess fat and sinew from meat.
- Place in a large pan, cover with water, and bring to a boil.
- Reduce heat and simmer for 60 minutes.
- Drain and cool.
- Toast oatmeal in an oven until thoroughly dried, but not browned.
- Finely chop cooled meat and mix well in a large bowl with suet, oatmeal, onions, beef stock, salt, pepper, nutmeg, and mace.
- Stuff meat and spice mixture into beef intestine, which should be more than half full.
- Press out the air and tie the open ends tightly with string, leaving enough room for mixture to expand during cooking.
- Place in a pot and cover with water.
- Bring to a mellow boil, reduce heat, and simmer, covered, for 3 hours.
- Serve hot.
Copyright © 1993—2024 World Trade Press. All rights reserved.