Introduction
Haggis is a beloved Scottish dish that embodies the country's culinary heritage. Made from sheep's heart, liver, and lungs, combined with oatmeal, suet, and spices, it is traditionally encased in the sheep's stomach and simmered to perfection. Often served with neeps (turnips) and tatties (potatoes), Haggis is a hearty meal that reflects the rich flavors of Scotland.
Ingredients
- 1 sheep's heart
- 1 sheep's liver
- 1 sheep's lung
- 1 cup oatmeal, toasted
- 1 onion, finely chopped
- 4 tablespoons suet or vegetable fat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon nutmeg
- 1 cup beef or lamb stock
- 1 sheep's stomach (cleaned) or an alternative casing
- Mashed turnips (neeps)
- Mashed potatoes (tatties)
- A splash of whisky (optional)
Instructions
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Prepare the filling:
- Clean the sheep's heart, liver, and lung thoroughly. Chop them into small pieces.
- In a skillet, melt the suet over medium heat. Add the chopped onion and sauté until translucent.
- Mix in the chopped organs, cooking for about 5 minutes. Remove from heat.
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Combine the ingredients:
- In a large bowl, combine the cooked organ mixture, toasted oatmeal, salt, pepper, coriander, cumin, nutmeg, and stock. Mix well until all ingredients are incorporated.
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Stuff the stomach:
- If using a sheep's stomach, rinse and soak it in cold water for about 30 minutes. Stuff it with the haggis mixture, leaving enough room for expansion.
- Sew or tie the opening securely, and prick the casing with a fork to allow steam to escape.
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Cook the haggis:
- Place the stuffed haggis in a large pot of simmering water. Cook for about 2 hours, ensuring it remains submerged.
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Serve:
- Once cooked, remove the haggis from the pot. Let it rest for a few minutes before slicing. Serve with neeps and tatties, drizzled with a splash of whisky if desired.
Health Notes
- Haggis is rich in protein and iron but should be enjoyed in moderation due to its high-fat content.
- For a healthier version, consider using leaner meats or incorporating more vegetables into the filling.
Enjoying the Dish
- Haggis is traditionally served at Burns Night celebrations, accompanied by recitations of Robert Burns' poetry. Pair it with a glass of Scotch whisky for an authentic experience!
Tips
- Vegetarian alternative: For a vegetarian version, consider using lentils or mushrooms in place of the organ meats, combining with similar spices and oats.
- Cooking method: You can also cook haggis in an oven (wrapped in foil) at 350°F (175°C) for about 1.5 hours for a different texture.
- Experiment with spices: Feel free to adjust the spice blend to suit your taste preferences, adding herbs like thyme or rosemary for a twist.
