Haggis recipe

Haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled.

Ingredients

TRADITIONAL HAGGIS

1 ox bung

1.4kg lamb's pluck, (heart, lungs and liver)

500g of beef, or lamb trimmings or stewing steak

200g of suet

500g of oatmeal, (coarse)

Haggis-

1) Rinse the whole pluck in cold water. Trim off any large pieces of fat and cut away the windpipe

2) Rinse the whole pluck in cold water. Trim off any large pieces of fat and cut away the windpipe Lift the meat from the pot with tongs or a slotted spoon, and rinse in cold water to remove any scum. Place into a bowl and leave to cool

3) Strain cooking liquid through a fine sieve and put back on the stove to reduce until you have roughly 500–1l of stock. Leave to cool