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Haggis (National Dish of Scotland)

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Wash the sheep's stomach carefully, flip it over and gently scratch the inside.
  2. Soak for 8 hours in cold salted water.
  3. Wash the sheep's liver, heart, lungs, kidney and fat, immerse in salted boiling water and cook slowly, covered, for 2 hours.
  4. Drain everything, remove all the cartilage and trachea, then chop finely with a knife or chopper.
  5. Blanch the onions in a large pot with boiling water for 10 minutes.
  6. Reserve the cooking water. Drain and chop the drained onions.
  7. In a skillet, roast the oatmeal on low heat to make it crisp.
  8. 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.
  9. Knead by hand for 5 minutes.
  10. Introduce the stuffing into the sheep's stomach to fill about ⅔.
  11. Remove the air and tie in the middle.
  12. Pierce the stomach several times using a thin needle so that it does not open or burst during cooking.
  13. Cook covered and over low heat for 3 hours 30 minutes in a large pot of boiling water.
  14. Remove the strings.
  15. 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.