Haggis (National Dish of Scotland)

Name: Haggis (National Dish of Scotland)
Prep time: 1 h 30 min
Cook time: 6 h
Total time: 7 h 30 min
Yield: 8 people
Ingredients: 1 sheep's stomach; ¼ lb suet; 2 lb sheep's pluck; ½ lb lamb kidney; 3 onions; 1 teaspoon dried coriander powder; ½ teaspoon mace; 1 lb oatmeal; salt; black pepper

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Prep Time
1 hr 30 mins
Cook Time
6 hrs
Rest Time
8 hrs
Total Time
7 hrs 30 mins
Servings
8 people
Course
Main Course
Cuisine
British, Scottish

Haggis (National Dish of Scotland)

Erin Shaw

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Haggis is a traditional Scottish dish consisting of seasoned and spiced minced sheep's pluck cooked in the animal stomach.

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Ingredients

Servings

1 sheep's stomach
¼ lb suet
2 lb sheep's pluck (liver, heart and lungs)
½ lb lamb kidney
3 onions , peeled
1 teaspoon dried coriander powder
½ teaspoon mace
1 lb oatmeal
salt
black pepper , freshly ground

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Instructions

Wash the sheep's stomach carefully, flip it over and gently scratch the inside.
Soak for 8 hours in cold salted water.
Wash the sheep's liver, heart, lungs, kidney and fat, immerse in salted boiling water and cook slowly, covered, for 2 hours.
Drain everything, remove all the cartilage and trachea, then chop finely with a knife or chopper.
Blanch the onions in a large pot with boiling water for 10 minutes.
Reserve the cooking water. Drain and chop the drained onions.
In a skillet, roast the oatmeal on low heat to make it crisp.
Then mix all the ingredients of the recipe by gradually binding with a little reserved cooking water from the onions. The mixture must be somewhat firm.
Knead by hand for 5 minutes.
Introduce the stuffing into the sheep's stomach to fill about ⅔.
Remove the air and tie in the middle.
Pierce the stomach several times using a thin needle so that it does not open or burst during cooking.
Cook covered and over low heat for 3 hours 30 minutes in a large pot of boiling water.
Remove the strings.
To serve, open the hot stomach, remove the stuffing, serve on the plates accompanied by mashed potatoes and/or rutabagas sprinkled with chopped parsley and black pepper, and with rustic bread.