Recipe of Haggis

Join me and let's see how to make Haggis

Instructions:

Step 1
• Rinse the sheep's stomach inside and out, then soak it in a large bowl of saltwater overnight. Rinse it again before using.
Step 2
• 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.
Step 3
• 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.
Step 4
• 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.
Step 5
• 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.
Step 6
• 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.
Step 7
• 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).
Step 8
• Slice the haggis, serve it alongside neeps and tatties, and enjoy a true taste of Scotland!