+ waiting
Ingredients for Haggis
Currently displaying quantities in US Imperial Measurements
How to Cook Haggis
- Rinse the stomach thoroughly, scald it with boiling water, turn it inside-out and scrape it clean with a knife, then soak overnight in cold salted water
- Rinse the lungs, heart and liver well, and place them in a large pan of cold water. Bring the water to the boil and cook for about 2 hours. When cooked, strain off the stock and set it aside.
- Mince the lungs, heart and liver and place into a large mixing bowl. Peel and finely chop the onions and add them to the mix. Also add the oatmeal, spices and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
- Spoon the mixture into the sheep's stomach until it's just a bit over half full (this leaves room for the oatmeal to swell). Sew up the stomach with strong thread and prick it several times so it doesn't explode while cooking.
- Place the haggis into a pan of boiling water and cook for 3 hours without a lid. (Make sure there's always enough water to cover the haggis, so add more boiling water as necessary)
- To serve, cut open the haggis and spoon out the filling. Serve steaming hot with mashed potatoes and turnip, or make a nice "tower" (like the photo on the left) and serve with whisky sauce as described in our recipe for Haggis, Neeps and Tatties
GRAHAM'S HOT TIP:
You can toast the oatmeal slightly before adding to the mixture, if you like a really 'nutty' taste.
What To Eat Tonight
Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!
Other Lamb Recipes
Just the name Lamb Noisettes with Lemon and Rosemary Jus conjures up visions of those beautifully tender Lamb Noisettes that just melt in the mouth.
Rogani Gosht (Lamb Braised in Yogurt and Cream) is an authentic Mughlai dish and its recipe dates back to before the 18th century.
Meatball Tagine with Lemon & Olives is a beautifully rich dish with spiced lamb meatballs, and the fresh taste of lemon. A perfect dish for winter.