Haggis RecipeOrigin: Scottish Period: Traditional |
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No collection of Scottish recipes could ever be complete without at least one recipe for haggis. I know that the list of ingredients puts many people off. But this is a tasty dish and an excellent way of using parts of the animal that would normally simply be discarded. Traditionally sheep's stomach is used but these days it's more common to use beef intestine (also known as beef bung) which is also used as European sausage casings and is much more common. Each chef has their own haggis recipe, making it drier or wetter spicier, or milder. This is my own variant, feel free to adjust to your own tastes. I've made a version of this for my wife (who'se Liberian) containing Scotch Bonnet chillies (which have been omitted from this recipe, but if you like something really fiery pound 3 scotch bonnet chillies to a paste and add). The recipe below is fairly traditional, however. Ingredients:
1 set of sheep's heart, liver and lungs 
Haggis Preparation:Method:Trim the offal and discard the windpipe from the lungs. Place them in a large pan, cover with plenty of water and bring to a boil then reduce to a simmer and cook for about 80 minutes, or until all the parts are tender. Finely chop the meat and combine in a bowl then add the suet, oatmeal and onions. Mix to combine then add the beef stock, salt, pepper, nutmeg, mace, paprika and parsley. Mix to combine then stuff the meat mixture into the beef intestine (it should be just over half full). Squeeze out any air then tie the open ends closed with butchers' twine (just make certain you leave plenty of room for the haggis to expand, otherwise it will burst!). Place the haggis in a pot, cover with plenty of water then bring to a boil, reduce to a simmer, cover and cook for 3 hours. You need to cook gently otherwise the skin will burst. Serve hot. The traditional accompaniment is mashed potato and mashed swede (tatties and neeps). |
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