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Haggis

This traditional Haggis recipe outlines the preparation of sheep's stomach filled with a savory mixture of minced sheep offal, suet, toasted oats, and seasonings. The assembly is then sewn shut and boiled for several hours, resulting in a hearty and unique Scottish culinary experience, typically served with mashed potatoes.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 42 minutes
Course lunch/dinner
Cuisine Mediterranean
Calories 1189.6 kcal

Equipment

  • 1 Large Stock Pot For boiling organs and the final haggis cook
  • 2 Large Mixing Bowls One for soaking the stomach, one for combining ingredients
  • 1 Chef's knife For mincing organs and suet
  • 1 Cutting Board For mincing ingredients
  • 1 Butcher's Twine or Needle and Thread For sewing the stomach closed

Ingredients
  

Main

  • 1 sheep stomach
  • 1 sheep liver
  • 1 sheep heart
  • 1 sheep tongue
  • 1/2 pound suet minced
  • 3 medium onions minced
  • 1/2 pound dry oats toasted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried ground herbs

Instructions
 

  • Rinse the stomach thoroughly and soak overnight in cold salted water.
  • Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
  • In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
  • In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
  • Serve with mashed potatoes, if you serve it at all.

Notes

Thoroughly cleaning the sheep stomach is paramount to remove any off-flavors; multiple rinses and a long soak are essential. When cooking the internal organs, ensure they are tender enough to mince easily but not overcooked to mush. The toasted oats are key to the texture and flavor, providing an earthy nuttiness. Do not overfill the stomach (2/3 full is correct), and piercing it numerous times with a turning fork is absolutely critical to prevent bursting during the long cooking process. For an authentic Scottish touch, consider adding a splash of Scotch whisky to the filling mixture for added depth, and traditionally serve with 'neeps and tatties' (mashed turnips and potatoes) for a complete meal.