Description
This traditional Scottish haggis recipe features a rich, spiced savory pudding made from sheep offal, oats, and aromatic seasonings, served with classic mashed neeps and tatties. A hearty family meal that honors the flavors of Scotland.
Ingredients
Scale
Offal & Meats
- 1.1 lbs sheep heart, liver, and lungs (or substitute with lamb or liver mince)
- 0.44 lbs finely chopped beef or lamb suet
- 0.66 lbs lamb or beef mince (optional)
Grains & Binders
- 0.33 lbs toasted steel-cut oats
Vegetables & Aromatics
- 2 medium onions, finely chopped
Liquids
- 1 cup beef stock
Seasonings
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 1½ tsp salt
Casing
- 1 cleaned sheep stomach or large sausage casing (or alternatively an oven-proof pudding basin with foil cover)
Neeps & Tatties
- 1.1 lbs potatoes, peeled and cubed
- 1.1 lbs turnips (swede/rutabaga), peeled and cubed
- 0.11 lbs butter
- Salt and pepper, to taste
Instructions
- Prepare Offal: Rinse the sheep heart, liver, and lungs thoroughly under cold water. Place them into a large pot, cover with cold water, and bring to a boil. Lower to a gentle simmer and cook for 1 to 2 hours until the offal is tender. Remove the offal from the pot, reserving 1 cup of the cooking liquid if you wish to add more flavor later, then allow the offal to cool before mincing it finely.
- Combine Filling Ingredients: In a large mixing bowl, combine the minced offal with finely chopped suet, toasted steel-cut oats, finely chopped onions, and the optional minced lamb or beef. Mix thoroughly to ensure all the ingredients are evenly distributed.
- Add Liquids and Seasonings: Pour in the beef stock along with the reserved cooking liquid if using. Add the ground black pepper, coriander, nutmeg, allspice, and salt. Stir the mixture well to achieve a moist but firm consistency that is not runny.
- Prepare Casing or Basin: If using the sheep stomach or sausage casing, rinse it thoroughly. Fill the casing loosely with the haggis mixture, allowing space for expansion during cooking, then tie the ends securely with kitchen twine. Alternatively, spoon the mixture into an oven-proof pudding basin and cover tightly with foil to prevent steam escape.
- Cook Haggis: Submerge the filled casing or pudding basin into a large pot of boiling water, ensuring the water covers the haggis but does not overflow. Reduce the heat to a gentle simmer. Cook for 2 hours, checking occasionally to maintain the water level by adding boiling water as needed.
- Prepare Neeps and Tatties: While the haggis cooks, place the peeled and cubed potatoes and turnips into separate pots of boiling water. Cook each vegetable until tender, about 20 to 25 minutes. Drain well, then mash each vegetable separately with butter. Season both mashed neeps and tatties with salt and pepper to taste.
- Serve: Carefully remove the haggis from the pot and allow it to rest for a few minutes. Slice open the casing or remove from the basin and portion the haggis. Serve it hot, accompanied by the mashed neeps and tatties for a traditional Scottish meal.
Notes
- The offal must be cooked thoroughly to ensure tenderness before mincing.
- Using a pudding basin is a convenient alternative if sheep stomach casing is unavailable.
- Reserve the cooking liquid from the offal to enhance flavor in the haggis mix.
- Keep water at a gentle simmer during cooking to prevent casing bursting.
- For a vegetarian twist, omit the meats and use suitable plant-based substitutes with oats and seasonings.
