Scottish Haggis
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Servings
4
Prep Time
20 minutes
Calories
410
Discover the authentic taste of Scotland with this traditional haggis recipe. Infused with Isle of Skye Pure Sea Salt, this dish is a celebration of Scottish culinary heritage.
Ingredients
- 500g lamb offal, finely chopped
- 1 large onion, finely diced
- 250g toasted oatmeal
- 100g suet or beef fat
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- 1 tbsp Isle of Skye Pure Sea Salt
- 500ml lamb stock
- Food-safe cellophane
Directions
Toast the Oatmeal: Spread the oatmeal on a baking tray and toast in the oven at 180°C (350°F), turning regularly until golden and aromatic.
- Precook the Offal: Place the lamb offal in a pot of boiling water and simmer for 30 minutes. Drain, let cool slightly, and finely chop.
- Prepare the Filling: In a large mixing bowl, combine the chopped lamb offal, diced onion, toasted oatmeal, and suet. Mix well.
- Season the Mixture: Add black pepper, coriander, nutmeg, and Isle of Skye Pure Sea Salt. Stir to evenly distribute the seasoning.
- Cook the Haggis: If using a sheep's stomach, fill it with the mixture, leaving room for expansion. Sew it shut securely. Alternatively, use food-safe cellophane to wrap and secure the mixture.
- Simmer: Place the filled stomach or dish in a pot of boiling water and reduce to a simmer. Cover and cook gently for 2 hours, ensuring it remains submerged.
- Serve: Slice the haggis and serve with neeps (mashed turnips) and tatties (mashed potatoes).
Recipe Note
To achieve the perfect texture, avoid overcooking the haggis as it may become dry. If you’re new to preparing haggis, use food-safe cellophane to wrap and secure the haggis mixture.