Vida Recetas Editorial
Haggis is a traditional Scottish dish that intrigues many due to its use of offal such as liver. This recipe combines sheep's heart, liver, and optionally lungs with oatmeal, onion, and spices, all cooked inside the animal's stomach. It is a hearty and flavorful dish, ideal for those looking to explore authentic Scottish cuisine, especially during Burns Night, when this delicacy is celebrated in honor of poet Robert Burns.
The blend of textures and flavors is unique: oatmeal adds body, spices like allspice and nutmeg provide warmth, and the liver contributes a deep, mineral taste. It's a perfect recipe for offal lovers and those wanting to surprise with a historic dish.
Prep
120 min
Rinse the sheep's stomach inside and out, then soak it in a large bowl of saltwater overnight. Rinse it again before using.
In a large pot, place the sheep's heart, liver, and lung (if using), and cover with water. Bring to a boil, then reduce heat and simmer for 1-2 hours until the organs are tender. Remove from heat, drain, and let them cool.
Finely chop the cooked organs and place them in a mixing bowl. Add the steel-cut oats, chopped onion, suet, ground black pepper, allspice, salt, nutmeg, and cayenne pepper. Mix well, and gradually add the beef or lamb broth until you have a moist, but not soggy, mixture.
Carefully stuff the prepared mixture into the cleaned sheep's stomach, filling it about two-thirds full. Be sure to leave some room for the oats to expand while cooking.
Sew up the stomach securely with strong thread, creating a football-shaped haggis. Make several small pricks in the stomach with a sterilized needle to prevent it from bursting while cooking.
Place the haggis in a large pot of boiling water, ensuring it's fully submerged. Simmer for 3-4 hours, occasionally topping up with more boiling water to keep it covered.
Once the haggis is cooked, carefully remove it from the water and let it rest for a few minutes before serving. Traditionally, it's served with neeps (mashed turnips) and tatties (mashed potatoes).
Slice the haggis, serve it alongside neeps and tatties, and enjoy a true taste of Scotland!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 120 minutes and the cooking time is minutes.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
