Haggis (National Dish of Scotland)
User Reviews
4.8
8 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
6 hrs
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Rest Time
8 hrs
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Total Time
7 hrs 30 mins
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Servings
8 people
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Course
Main Course
Haggis (National Dish of Scotland)
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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
- 1 sheep's stomach
- ¼ lb suet
- 2 lb sheep's pluck (liver, heart and lungs)
- ½ lb lamb kidney
- 3 onion peeled
- 1 teaspoon ground coriander dried
- ½ teaspoon mace
- 1 lb oatmeal
- salt
- black pepper , freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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