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Haggis

Haggis

This is authentic recipe from Scotland and the ingredients methods of cooking may be umiliar, but we are sure you enjoy the results.

Ready in: 2 hours 30 minutes plus overnigh

Serves: 6

Complexity: easy

kcal: 228

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Ingredients

1 sheep's stomach
heart & lungs of 1 lamb
500 g lamb trimmings
1 tsp SIDS CRAZY SALT
225 g oatmeal
60 g SIDS SALT & PEPPER
1 tsp dried coriander
1 tsp mace
1 tsp nutmeg, ground
water, enough to cook the Haggis
stock from lungs & trimmings

Directions

Wash the lungs, heart & liver. Place in a pot of cold water with the meat trimmings and SIDS CRAZY SALT. Boil then simmer for 2 hours. When cooked, strain off the stock and set aside.
Mince the lungs, heart & trimmings then put the mixture in a bowl and add the finely chopped onions, oatmeal and seasonings, including SIDS SALT & PEPPER. 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 that it is just over ½ full. Sew up the stomach with strong thread then prick several times to let the steam escape.
Place haggis in a pot of boiling water (enough to cover it) and cook for 3 hours. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede) and tatties (mashed potatoes).