Traditional Scottish Haggis Recipe: A True Delight
(0 Reviews)
Ingredients
-
1 kg Sheep's pluck (heart, liver, lungs)
(Ensure it's fresh and cleaned properly)
-
200 grams Oatmeal
(Use coarse oatmeal for better texture)
-
1 large Onion
(Chopped finely)
-
100 grams Beef suet
(Can substitute with butter if needed)
-
1 tbsp Salt
(Adjust according to taste)
-
1 tsp Black pepper
(Freshly ground for best flavor)
-
1 tsp Mixed spices (cumin, coriander)
(Add to taste)
-
500 ml Beef or vegetable stock
(For boiling the haggis)
-
1 m Natural sausage casing
(For stuffing the haggis mixture)
Water, as needed
(Ensure it's fresh and cleaned properly)
(Use coarse oatmeal for better texture)
(Chopped finely)
(Can substitute with butter if needed)
(Adjust according to taste)
(Freshly ground for best flavor)
(Add to taste)
(For boiling the haggis)
(For stuffing the haggis mixture)
Nutrition
- Servings: 4
- Serving Size: 1 portion (250g)
- Calories: 400 kcal
- Carbohydrates: 30 g
- Protein: 25 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: 800 mg
- Cholesterol: 100 mg
- Calcium: 50 mg
- Iron: 4 mg
Instructions
-
1 - Prepare the Sheep's Pluck:
Thoroughly wash the sheep's pluck under cold water and remove any excess fat. Chop it into small pieces.
-
2 - Cook the Ingredients:
In a pot, cook the chopped pluck, onion, and suet over medium heat until the onion is soft.
-
3 - Mix the Ingredients:
Combine the cooked mixture with oatmeal, salt, black pepper, and mixed spices in a large bowl.
-
4 - Stuff the Sausage Casing:
Carefully stuff the casing with the haggis mixture, ensuring it’s not packed too tightly. Tie the ends securely.
-
5 - Boil the Haggis:
Place the stuffed haggis in a pot of boiling stock and simmer for about 1.5 hours, adding water as needed.
-
6 - Serve:
Remove the haggis from the pot and let it rest for a few minutes. Slice and serve with neeps and tatties (turnips and potatoes).
Thoroughly wash the sheep's pluck under cold water and remove any excess fat. Chop it into small pieces.
In a pot, cook the chopped pluck, onion, and suet over medium heat until the onion is soft.
Combine the cooked mixture with oatmeal, salt, black pepper, and mixed spices in a large bowl.
Carefully stuff the casing with the haggis mixture, ensuring it’s not packed too tightly. Tie the ends securely.
Place the stuffed haggis in a pot of boiling stock and simmer for about 1.5 hours, adding water as needed.
Remove the haggis from the pot and let it rest for a few minutes. Slice and serve with neeps and tatties (turnips and potatoes).
More About: Traditional Scottish Haggis Recipe: A True Delight
Haggis is a traditional Scottish dish celebrated for its unique combination of flavors and textures. Made from sheep's pluck, which includes the heart, liver, and lungs, mixed with oatmeal and spices, haggis is both hearty and nutritious. The origin of haggis can be traced back to the 15th century, and it is often associated with the poet Robert Burns, who famously wrote a poem titled 'Address to a Haggis.' This dish embodies Scottish culture and is traditionally served during Burns Night, a celebration of the poet's life and work. When preparing haggis, it's essential to use fresh, high-quality ingredients to enhance the dish's flavor. The cooking process involves boiling, which helps to meld the flavors together, resulting in a savory and satisfying meal. Haggis is often accompanied by neeps and tatties, providing a perfect balance to its rich taste. While haggis may seem unusual to some, its unique flavor profile and cultural significance make it a beloved dish in Scotland and beyond. Don't shy away from trying it, as it offers a glimpse into Scottish culinary traditions that have stood the test of time.
