Haggis

Show: Episode:

Picture of Haggis Recipe Photo: Haggis Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 25 Reviews
Total Time:
5 hr 42 min
Prep
30 min
Inactive
12 min
Cook
5 hr 0 min
Yield:
Depends on how much you throw
Level:
Difficult
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 25 reviews

  • on January 21, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 10, 2013

    Flag

    awesome, its no wonder Alton Brown is one of the best Chefs of all time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 04, 2011

    Flag

    I tried this using both MacSweens haggis and Grants tinned haggis and it was very tasty indeed!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.