Traditional Scottish Haggis Recipes

VEGETARIAN HAGGIS RECIPE

Steps:

• Place your split peas and pearl barley into two separate saucepans and boil. Split peas for 25 mins and barley for 20 mins. We found it easier to start one five minutes after the other.
• Grease your baking tin thoroughly, we used a loaf tin.
• Once the split peas and barley are boiling take out a chopping board and roughly chop the portobello mushrooms
• Finely chop the onion.
• Grate your carrot.
• Heat your frying pan and, once hot, add 25g of butter.
• Fry the onions in the butter until they begin to soften.
• Add the chopped mushrooms.
• Once the mushrooms and onion are soft stir in the grated carrot.
• Stir the mix together over a low heat until well mixed.
• Make your stock, we crumbled 3 stock cubes into a measuring jug then, carefully add 600ml boiling water and stirred until cubes were fully dissolved.
• Stir in the Marmite and Black Treacle until they both dissolve fully into the stock.
• Add the oats to the frying pan.
• Add 400ml of the stock to the frying pan.
• Add the salt, nutmeg, pepper and mace.
• Continue to stir while gently heating.
• Drain your Split Peas and Pearl Barley, if you haven't already, add both to the frying pan. If they are still boiling then take the frying pan off the heat until they are ready to be added.
• Allow the stock to reduce down, stirring gently.
• Add 25g Butter and the remaining 200ml of stock.
• Turn up the stove to a medium heat and cook the mix until the stock has reduced completely, stirring often to avoid it catching on the bottom of the frying pan.
• Heat your oven to 180 degrees C.
• When the mix is cooked through and the stock has reduced, taste to make sure flavour is balanced adding more spices, marmite or treacle as required. The flavour should be warming and peppery with an earthy undertone and a little sweetness.
• Spoon the mix into the well-greased loaf tin and place into the preheated oven for 20-30mins, or until the top of the mix is crispy and darkened.
• Once the haggis is cooked take it out of the oven
• Place a length of tin foil over the top of the haggis and then an upturned baking tray. Then, being careful not to burn your hands, hold the tray, foil and tin and gently turn it upside down so you end up with your haggis, out of the tin. on the foil on the baking tray.
• Place this back in the oven for 2-5 mins to crisp the outside of the haggis.

HAGGIS RECIPE

Steps:

• First, rinse the sheep's stomach thoroughly and soak it overnight in cold saltwater.
• Rinse the sheep's liver, heart and tongue. In a large pot with boiling water, cook these in salted water for 2 hours over medium flame. Remove and mince and remove any extra skins and discard them.
• Take a large bowl, combine the liver, heart, tongue, suet, onions and oats. Mix all of them properly. Season it with salt, pepper and herbs. Remove the stomach from cold water and fill 2/3rd of the mixture. Then tie the stomach closed with the mixture inside it. This will prevent the dish from bursting.
• Take a large pot with boiling water and gently place the stomach in it without splashing the mixture in it. Cook it for over 3 hours. The haggis is ready.
• Take a small bowl, mash some boiled potatoes with salt seasoning and serve it with the haggis.

TRADITIONAL SCOTTISH HAGGIS RECIPE

Steps:

• Take the sheep's stomach and soak it in salted water. Once it is soaked, turn it inside out.
• Now take a large pot and fill it with water. Add the pluck of sheep in it.
• Let it simmer on a slow flame until it gets tender. This may take around 2 hrs.
• Now remove it from the heat and allow it to cool in the same pot and water overnight.
• Next day, strain the entire pluck. Once it is strained, reserve the stock for later use.
• Take a large bowl and add the strained pluck in it.
• Finely chop the meat of the pluck. Now season the meat with salt, black pepper, red chilli flakes, thyme and chopped onions.
• In a pan, add butter and toast the oatmeal for around 5-10 mins in a medium low flame. Add this lightly toasted oatmeal in the seasoned meat too.
• In this, add the suet and 2-3 cups of the reserved stock. Mix well until the entire mixture is combined together.
• Now take the soaked stomach of the sheep. Fill it with the spicy meat mixture until it is half full. Sew the stomach tightly with a strong thread so that it doesn't explode during cooking.
• With a skewer, make a few holes on the sewed stomach so that it gets cooked properly.
• In a large pot, add water and bring it to boil. Now place the spicy sewed up stomach in the boiling water and allow it to cook for around 3 hrs. Keep adding more water in the pot.
• Transfer the haggis on a nice serving platter. Cut it open with a sharp knife.
• Garnish it with green chillies and parsley.

HAGGIS

Steps:

• Place sheep's pluck in a large bowl of unsalted water. Simmer gently for two hours until tender. Remove from heat and let cool overnight in the water it was cooked in.
• The following day, strain and reserve the stock. Chop the meat finely, transfer it into a large bowl, and season with salt, ground white pepper, rosemary, sage, and thyme.
• Chop the onion and lightly toast the oatmeal. Mix them with seasoned meat. Add the suet and a pint of stock and mix until combined.
• Fill a sheep stomach with the meat mixture so it is half full. Use a strong thread to sew it up and make a few holes with a skewer, so it doesn't explode during cooking.
• Cook the haggis for 3 hours in boiling water. If necessary, add more water during cooking, so the haggis is always covered.
• After the haggis has been cooked, transfer it to a serving plate, cut it open, and garnish with chopped parsley.

TRADITIONAL SCOTTISH RECIPES - HAGGIS

Steps:

• Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool. Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!) Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure. Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin. Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavor, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whiskey over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.