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Haggis

Haggis

Cooking Time

Preparation Time : 30

Cook Time : 300

Total Time : 330

Ingredients

Serves 1

  • sheep stomach 1 nos

  • sheep liver 1 nos

  • sheep heart 1 nos

  • sheep tongue 1 nos

  • suet, minced 200 gms

  • onions, minced 3 nos

  • dry oats, toasted 200 gms

  • kosher salt 1 tsp

  • ground black pepper 1/2 tsp

  • dried ground herbs 1 tsp

Directions

  • 01

    Rinse the stomach thoroughly and soak overnight in cold salted water.

  • 02

    Rinse the liver, heart, and tongue.

  • 03

    In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince.

  • 04

    Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats.

  • 05

    Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds.

  • 06

    Remove the stomach from the cold salted water and fill 2/3 with the mixture.

  • 07

    Sew or tie the stomach closed.

  • 08

    Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

  • 09

    In a large pot of boiling water, gently place the filled stomach, being careful not to splash.

  • 10

    Cook over high heat for 3 hours.

  • 11

    Serve with mashed potatoes, if you serve it at all.

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