Scottish Highland Haggis
Haggis is a traditional Scottish dish that is rich in flavor and history. This Scottish Highland Haggis recipe stays true to the classic ingredients and cooking methods, resulting in a hearty and satisfying meal.
Ingredients
- 1 sheep's stomach, cleaned and thoroughly soaked
- 1 sheep heart
- 1 sheep liver
- 500g steel-cut oats
- 2 onions, finely chopped
- 1/2 tsp cayenne pepper
- 1/2 tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup beef stock
Instructions
- Finely chop the sheep heart and liver.
- In a large bowl, combine the chopped heart and liver with the steel-cut oats, chopped onions, cayenne pepper, nutmeg, salt, and black pepper. Mix well.
- Stuff the mixture into the cleaned sheep's stomach, filling it about two-thirds full. Sew the stomach closed with kitchen twine.
- Place the haggis in a large pot and pour the beef stock over it.
- Cover the pot and simmer the haggis over low heat for 2 hours, adding more stock if needed to prevent it from drying out.
- Once cooked, remove the haggis from the pot, cut open the stomach, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 25g
Supplies
Large pot Kitchen twine
Tools
Sharp knife Cutting board
Serving suggestions
Serve the haggis with neeps and tatties (mashed turnips and potatoes) for a traditional Scottish meal.
Tips & tricks
Soaking the sheep's stomach in salted water overnight will help remove any residual odor and ensure a clean flavor for the haggis.
Cost
$25