Spiced meat pudding, Scotland's national dish
Scotland's iconic national dish made from seasoned offal mixed with oatmeal and spices, traditionally wrapped in a sheep's stomach. Served with neeps and tatties on Burns Night.
Serves 8
Boil lamb offal in salted water for 1 hour. Chop finely and reserve liquid.
Save about 200ml of the cooking liquid
Lightly toast pinhead oatmeal in a dry pan for a few minutes. Cool slightly.
Toasting brings out the oaty flavor
Combine cooked offal, suet, toasted oatmeal, minced onion, spices, and reserved liquid. Mix well.
The mixture should be moist but not sloppy
Stuff into prepared sheep's stomach and sew closed. Boil for 3 hours in simmering water.
Alternatively, stuff into sausage casings or use a pudding basin
Haggis is easier to buy ready-made from a Scottish butcher
Traditional serving is on Burns Night (January 25) with neeps and tatties
Always toast to haggis when serving it at dinner!
Some versions add whisky to the mixture
Vegetarian haggis substitutes offal with mushrooms and lentils
Modern versions sometimes use a pudding basin instead of a stomach
Store cooked haggis in fridge for up to 3 days. Can be reheated by simmering or microwaving.
Haggis became Scotland's national dish in the 15th century. It was immortalized in Robert Burns' poem 'Address to a Haggis' and is central to Burns Night celebrations.
Yes, cook it in sausage casings or a pudding basin wrapped in foil. The flavor is the same.
Contact a Scottish or specialty butcher who can provide them. Many now sell pre-made haggis.
Per serving (200g / 7.1 oz) · 8 servings total
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