Teresa's Recipes
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.
Ingredients
- 1, cleaned and prepared Sheep's heart
- 1, cleaned and prepared Sheep's liver
- 1 pair, cleaned and prepared Sheep's lungs
- 250g, finely chopped Beef suet
- 1 large, finely chopped Onion
- 2 cups Oatmeal
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground cloves
- 1-2 cups, as needed Stock
- 1, cleaned and prepared Sheep's stomach or synthetic casing
Dietary Notes
- 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
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).
Tips
- For a vegetarian alternative, replace the organ meats with a mixture of lentils, kidney beans, and chopped mushrooms.
- You can also add a splash of Scotch whisky to the mixture for an extra layer of traditional Scottish flavor.