Photo: Haggis Recipe
Ingredients
- 1 sheep stomach
- 1 sheep liver
- 1 sheep heart
- 1 sheep tongue
- 1/2 pound suet, minced
- 3 medium onions, minced
- 1/2 pound dry oats, toasted
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried ground herbs
Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.
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By Wysteriajo
Plattsburgh, NY
on January 21, 2013
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The end result is certainly tasty, milder in flavor than the smell would lead you to think. I had tripled the recommended spices to begin with, and will add still more in next year's incarnation. I also did not mince the ingredients finely enough, starting out with a quarter-inch dice, instead of a fine mince. I like my haggis a bit finer grained, and should have known better. Finally, I was surprised at what a vast amount of haggis one small sheep could produce. The recipe filled my largest mixing bowl. I steamed only a 4-cup basin full, and after feeding my family of four have at least half of that remaining (haggis is strong stuff. I can see why Burns' night is traditionally a communal affair!
By cafeaubergetournant
markham ontario
on January 10, 2013
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awesome, its no wonder Alton Brown is one of the best Chefs of all time.
By buyhaggis
Scotland
on December 04, 2011
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I tried this using both MacSweens haggis and Grants tinned haggis and it was very tasty indeed!
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