Vegan Delights

Savor the Flavor of Nature

5 Steps to Make Traditional Scottish Haggis at Home

Description:

Haggis is a classic Scottish dish made from a blend of sheep’s heart, liver, and lungs, along with onions, oats, spices, and suet, traditionally encased in the sheep’s stomach and cooked to perfection. Known for its rich, hearty flavor, Haggis has become a symbol of Scottish culinary heritage, often enjoyed during Burns Night celebrations. With this recipe, you can experience the authentic taste of Scotland, preparing this dish with respect to tradition while ensuring a delicious result that’s rich in flavor and history.

Haggis Recipe

Ingredients:

  • 1 lb (450 g) lamb’s heart, liver, and lungs (or beef equivalents)
  • 1 large onion, finely chopped
  • 1 cup suet (or vegetable shortening for a non-meat version)
  • 1 cup steel-cut oats
  • 1 tsp ground allspice
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 cups beef or vegetable stock
  • 1 sheep’s stomach (optional, for traditional preparation)

Instructions:

1. Prepare the Offal
  1. Wash the heart, liver, and lungs thoroughly, removing any connective tissue or fat.
  2. Place them in a large pot of water, bring to a boil, and simmer for about 1 hour until the offal is tender.
  3. Remove from the pot and finely chop the cooked offal, keeping the liquid for later use.
2. Cook the Oats and Suet
  1. In a large pan, heat the suet over medium heat until melted.
  2. Add the chopped onion and sauté until softened, about 5-7 minutes.
  3. Stir in the steel-cut oats and cook for 3-5 minutes until lightly toasted.
3. Mix the Ingredients
  1. In a large bowl, combine the chopped offal, sautéed oats, allspice, black pepper, and salt.
  2. Gradually add the beef or vegetable stock, mixing until the mixture holds together.
4. Stuff the Stomach (Optional)
  1. If using a sheep’s stomach, carefully clean it and stuff it with the haggis mixture.
  2. Tie the open end with string and pierce the stomach with a pin to allow air to escape during cooking.
  3. If not using a stomach, form the mixture into a ball and wrap it tightly in cheesecloth.
5. Cook the Haggis
  1. Bring a large pot of water to a boil and gently lower the haggis into the water.
  2. Simmer for 3 hours, making sure the haggis is fully submerged and occasionally topping up the water.
6. Serve and Enjoy
  1. Slice the haggis into generous portions.
  2. Serve traditionally with neeps (mashed turnips) and tatties (mashed potatoes) for a true Scottish feast.