Best Authentic Scottish Haggis Recipes

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.

HAGGIS

Steps:

• Rinse the stomach thoroughly and soak overnight in cold salted water.
• Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
• In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
• In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
• Serve with mashed potatoes, if you serve it at all.

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

HAGGIS, NEEPS & TATTIES

Steps:

• Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
• Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
• Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

AUTHENTIC SCOTTISH HAGGIS

Steps:

• 1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
• 2. Note from the website: This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results. - BBC.CO.UK