See Also: haggis(medicine)
haggis(dictionary)
haggis(dictionary)
Haggis(recipes)
Haggis fritters with roast vegetables(recipes)

Haggis (recipes)




Serves 4-6



Preparation time

overnight



Cooking time

over 2 hours

















Ingredients



1 sheep' s stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted waterheart and lungs of one lamb450g/1lb beef or lamb trimmings, fat and lean2 onions, finely chopped225g/8oz oatmeal1 tbsp salt1 tsp ground black pepper1 tsp ground dried coriander1 tsp mace1 tsp nutmegwater, enough to cook the haggisstock from lungs and trimmings



Method



1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.2. When cooked, strain off the stock and set the stock aside.3. Mince the lungs, heart and trimmings.4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.5. Spoon the mixture into the sheep' s stomach, so it' s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn' t explode while cooking.6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).







Other ways:










Makes 1



Preparation time

overnight



Cooking time

over 2 hours

















Ingredients



1 sheep' s stomach bag and pluck (heart, liver, lungs and windpipe)250g-1kg/½lb-2lb pinhead oatmeal, or a mixture of medium and pinhead 125g-500g/4oz-1lb suet, finely chopped 4 onions, finely chopped2-4 tbsp salt1 tsp freshly ground black pepper1 tsp dried mixed herbs, or 2 tsp chopped fresh herbs



Method



1. Begin the day before you want to cook the haggis. Wash the stomach bag in cold water, scrape and clean well. Place into a large bowl of clean, cold water.2. Wash the pluck and place it into a pan of boiling water. Let the windpipe lie over the side of the pan and place a small jar underneath to catch the drips. Simmer gently until all parts are tender - this depends on the age of the animal but is usually between one and two hours. 3. Place the cooked pluck into a large basin, cover with the cooking liquid and leave overnight.4. The next day, preheat the oven to 180C/350F/Gas 4.5. For the stuffing, spread the oatmeal out on a baking sheet. Transfer to the oven and toast for around ten minutes, or until thoroughly dried out but not browned. 6. Drain the pluck, reserving the cooking liquid. Cut the windpipe off and discard, along with any skin and black parts. Chop or mince the heart and lungs and grate the liver. Place into a large bowl and mix well. 7. Add the toasted oatmeal, suet, onions, salt, pepper, herbs and about 570ml/1 pint of the liquid the pluck was boiled in and mix well. 8. Drain the stomach bag. Fill the bag to just over half full with the stuffing mixture. Press out the air, sew up the top of the bag and prick with a long needle. 9. Place the haggis into boiling water and simmer for three hours, pricking with a needle again when it swells. Alternatively, the bag may be cut into several pieces to make smaller haggis, in which case cook for only 1½-2 hours.10. Serve hot with ' neeps' , ' tatties' and a glass of good blended whisky.







Other ways:




A dish that strikes fear in the squeamish, haggis is a traditional Scottish sausage, made of a sheep' s stomach stuffed with the diced sheep' s liver, lungs and heart, oatmeal, onion, suet and seasonings.Most haggis is part-cooked before being sold and needs long slow cooking - simmering in boiling water - usually for about one to one and a half hours. You can also buy vegetarian haggis based on beans. It' s traditionally served with ' neeps ' n' tatties' - mashed swede and potatoes - and whisky on Burns Night, which celebrates the birthday of Scottish poet Robert Burns on 25 January. You can read more about Burns Night and the ceremonial serving of Scotland' s national dish in our feature.Haggis