Description
Traditional Scottish haggis is a rich and savory pudding made from spiced sheep offal, oats, and onions, traditionally encased in a sheep’s stomach and simmered to perfection. Served alongside buttery neeps (turnips) and tatties (potatoes), this hearty dish beautifully captures the robust flavors of Scottish cuisine.
Ingredients
Scale
Offal & Meats
- 1.1 lbs sheep heart, liver, and lungs (or substitute with lamb or liver mince)
- 0.44 lbs finely chopped beef or lamb suet
- 0.66 lbs lamb or beef mince (optional)
Grains & Binders
- 0.33 lbs toasted steel-cut oats
Vegetables & Aromatics
- 2 medium onions, finely chopped
Liquids
- 1 cup beef stock
Seasonings
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 1½ tsp salt
Casing
- 1 cleaned sheep stomach or large sausage casing (or alternatively an oven-proof pudding basin with foil cover)
Neeps & Tatties
- 1.1 lbs potatoes, peeled and cubed
- 1.1 lbs turnips (swede/rutabaga), peeled and cubed
- 0.11 lbs butter
- Salt and pepper, to taste
Instructions
- Prepare Meats and Ingredients: Begin by closely trimming the sheep heart, liver, and lungs of any excess fat and connective tissue, then finely chop or mince them. If using, prepare the lamb or beef mince and suet alongside the toasted steel-cut oats and finely chopped onions.
- Mix Haggis Filling: In a large bowl, combine the minced offal, suet, optional mince, toasted oats, and onions. Add the ground black pepper, ground coriander, ground nutmeg, ground allspice, and salt. Gradually stir in the beef stock to moisten the mixture evenly.
- Prepare Casing: Thoroughly clean the sheep stomach casing by rinsing it several times under cold water. Alternatively, prepare a large sausage casing or an oven-proof pudding basin lined with foil as a substitute.
- Stuff the Casing: Carefully fill the prepared casing with the haggis mixture, ensuring it is packed tightly but allowing room for expansion. Secure the open end with string or skewers to prevent leaks during cooking.
- Cook the Haggis: Place the filled casing in a large pot of simmering water, ensuring it is fully submerged. Poach gently for approximately 2 hours, maintaining a low simmer to prevent bursting. Remove carefully and let it rest briefly before slicing.
- Prepare Neeps and Tatties: While the haggis cooks, boil the cubed potatoes and turnips in salted water until tender, approximately 20-25 minutes. Drain and mash separately with butter, seasoning each with salt and pepper to taste.
- Serve: Slice the haggis and serve hot, accompanied by the creamy mashed neeps and tatties for a traditional Scottish meal experience.
Notes
- Ensure the casing is well cleaned to prevent any unwanted odors or flavors.
- To toast steel-cut oats, lightly brown them in a dry frying pan until fragrant to enhance their flavor.
- Haggis can be cooked in advance and reheated by steaming or simmering gently.
- For a vegetarian version, substitute the offal with lentils, mushrooms, and nuts, although this will alter the traditional flavor significantly.
- Use fresh spices for the best aromatic results.
- Always prick air bubbles from the casing before cooking to prevent bursting.
