Haggis is a traditional Scottish dish celebrated for its rich, savory flavor. It consists of a sheep’s heart, liver, and lungs, which are minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach. It is then simmered for several hours. This dish is particularly famous as part of Burns Night Supper, celebrated on January 25th to honor the Scottish poet Robert Burns.
Ingredients:
- 1 sheep’s heart
- 1 sheep’s liver
- 1 set of sheep’s lungs
- 1 sheep’s stomach
- 2 onions, finely chopped
- 250g suet
- 350g oatmeal
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp nutmeg
- 1 tsp allspice
- 750 ml lamb or beef stock
Appliances and Special Utensils:
- Large pot for boiling
- Oven
- Large mixing bowl
- Sharp knife
- Needle and thread (for sewing the stomach)
Recipe:
- Prepare the Ingredients:
- Clean the sheep’s stomach thoroughly and soak overnight in cold salted water.
- Rinse the heart, liver, and lungs. Place in a large pot, cover with water, and boil for about 2 hours, or until tender.
- Cook the Oatmeal:
- Toast the oatmeal in a skillet over low heat, stirring frequently, until golden brown. Set aside to cool.
- Prepare the Meat:
- Once the heart, liver, and lungs are cooked, remove them from the water, and mince them finely.
- Mix the Ingredients:
- In a large bowl, combine the minced heart, liver, lungs, onions, suet, and oatmeal. Season with salt, pepper, nutmeg, and allspice.
- Gradually add enough stock to moisten the mixture. It should be thick but not too wet.
- Stuff the Stomach:
- Turn the sheep’s stomach inside out for stuffing. Spoon the mixture into the stomach, filling it just over half full, as it will need room to expand.
- Sew the stomach closed with a needle and thread.
- Cook the Haggis:
- Place the stuffed stomach in a large pot filled with boiling water. Simmer for about 3 hours, covered. Ensure the haggis is submerged by weighing it down with a plate if necessary, and prick the stomach several times with a needle during cooking to avoid bursting.
- Serving:
- Once cooked, remove the haggis from the pot, let it cool slightly, and then cut open the stomach. Serve traditionally with neeps (turnips) and tatties (potatoes).
Cooking haggis is a time-honored tradition that requires patience and care, particularly when preparing the stomach and sewing it up. This dish offers a unique taste of Scottish heritage and culture.