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Traditional Scottish Haggis
Savor the rich, earthy flavors of this iconic Scottish dish. Packed with a hearty mix of sheep's heart, liver, and lungs, combined with the nutty crunch of oatmeal and a medley of spices, this dish is a true testament to Scotland's culinary heritage. Perfect for those willing to venture into authentic ethnic cuisine, our haggis recipe promises a unique gastronomic experience that will transport you to the rolling hills of Scotland.
Servings: 6
Ingredients
- Sheep's heart
- 1, cleaned and prepared
- Sheep's liver
- 1, cleaned and prepared
- Sheep's lungs
- 1 pair, cleaned and prepared
- Beef suet
- 250g, finely chopped
- Onion
- 1 large, finely chopped
- Oatmeal
- 2 cups
- Salt
- 1 teaspoon
- Black pepper
- 1 teaspoon
- Ground nutmeg
- 1/2 teaspoon
- Ground cloves
- 1/2 teaspoon
- Stock
- 1-2 cups, as needed
- Sheep's stomach or synthetic casing
- 1, cleaned and prepared
Instructions
- Place the sheep's heart, liver, and lungs in a large pot and cover with water. Bring the water to a boil over high heat, then reduce to medium heat and let it simmer for 1 hour.
- After an hour, remove the cooked organs from the pot and let them cool. Once cooled, chop them finely.
- In a large bowl, combine the finely chopped organs, oatmeal, onion, beef suet, salt, black pepper, nutmeg, and cloves. Mix well to ensure all ingredients are evenly distributed.
- Gradually add the stock to the mixture, stirring consistently. Continue to add stock until the mixture turns into a thick paste.
- Stuff the mixture into the prepared sheep's stomach or synthetic casing. Make sure to pack it well and secure the ends with kitchen twine to seal it tightly.
- Place the haggis in a large pot of boiling water and let it simmer for 2-3 hours, or until it's thoroughly cooked.
- Finally, remove the haggis from the pot and let it cool slightly before cutting open the casing. Be careful to avoid any spills.
- Serve your traditional Scottish haggis hot with sides of neeps (mashed turnips) and tatties (mashed potatoes).
Dietary Information
Servings: 6 • Dish Type: Main Course • Prep Time: 1 hour • Cook Time: 3 hours • Calories: 500 • Fat: 30g • Carbs: 30g • Protein: 20g • Sodium: 800mg • Sugar: 2g
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