📝 About This Recipe
A true icon of Scottish culinary heritage, this authentic haggis is a rich, savory masterpiece that celebrates the 'nose-to-tail' philosophy. Combining tender sheep's pluck with toasted pinhead oats and a warming blend of toasted spices, it offers a unique nutty texture and a deeply peppery finish. This dish is more than just a meal; it is a soulful, rustic celebration of tradition, perfect for a Burns Night supper or a cozy winter gathering.
🥗 Ingredients
The Pluck (Meats)
- 1 set Sheep’s pluck (Includes heart, liver, and lungs; cleaned and trimmed)
- 250 grams Beef suet (finely shredded or minced)
- 250 grams Lamb shoulder (trimmed of excess fat)
Grains and Aromatics
- 250 grams Pinhead (steel-cut) oats (toasted until fragrant)
- 2 large Yellow onions (finely minced)
- 500 ml Lamb or beef stock (reserved from the cooking liquid)
The Spice Blend
- 1 tablespoon Black pepper (freshly cracked)
- 2 teaspoons Sea salt (adjust to taste)
- 1 teaspoon Ground nutmeg (freshly grated)
- 1 teaspoon Ground mace (adds a delicate citrus-nutmeg note)
- 1 teaspoon Dried thyme (crushed)
- 1/2 teaspoon Ground coriander
The Casing
- 1 large Sheep’s stomach or synthetic haggis bung (cleaned and soaked overnight in salt water)
👨🍳 Instructions
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1
Place the sheep's heart, liver, lungs, and the lamb shoulder in a large stockpot. Cover with cold water and bring to a gentle boil.
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2
Reduce heat to low and simmer the meats for approximately 1.5 to 2 hours until tender. Ensure the windpipe (if attached to the lungs) hangs over the side of the pot into a bowl to allow impurities to drain.
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3
While the meat simmers, spread the pinhead oats on a baking sheet and toast in the oven at 180°C (350°F) for 10-12 minutes until they smell nutty and turn golden brown.
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4
Once the meat is cooked, remove it from the pot, but reserve at least 500ml of the nutrient-rich cooking liquid (the stock). Allow the meat to cool slightly.
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5
Trim away any gristle or tough tubes from the meat. Using a meat grinder on the coarsest setting or a sharp knife, finely mince the heart, liver, lungs, and lamb shoulder.
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6
In a large mixing bowl, combine the minced meats, shredded suet, toasted oats, and finely minced raw onions.
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7
Incorporate the salt, black pepper, nutmeg, mace, coriander, and thyme. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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8
Gradually add the reserved stock to the mixture. The consistency should be moist and loose, but not runny; the oats will absorb this liquid during the final cook.
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9
Prepare the casing. If using a natural stomach, ensure it is turned inside out. Fill the casing with the mixture, but only fill it about two-thirds full to allow for the expansion of the oats.
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10
Squeeze out any excess air and tie the ends securely with kitchen twine. Use a fine needle to prick the casing several times; this prevents the haggis from bursting during steaming.
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11
Place the haggis in a large pot of simmering (not boiling) water. If you have a steamer basket, use it to keep the haggis off the bottom of the pot.
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12
Steam/simmer the haggis gently for 3 hours. Periodically check the water level and top up with boiling water if necessary.
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13
Carefully remove the haggis from the pot and let it rest for 10 minutes before cutting open the casing to serve the steaming contents inside.
💡 Chef's Tips
Use high-quality fresh suet rather than the pelletized supermarket variety for a superior mouthfeel. Don't skip toasting the oats; it provides the essential nutty texture that defines a great haggis. Be generous with the black pepper—haggis should have a noticeable 'kick' to balance the richness of the offal. If you cannot find a sheep's stomach, specialized synthetic 'haggis bungs' are widely available online and much easier to handle. Always prick the casing before cooking; the steam pressure can cause a 'haggis explosion' if there is no escape route for the air.
🍽️ Serving Suggestions
Serve traditionally with 'Neeps and Tatties' (mashed turnips and potatoes) with plenty of butter. Drizzle with a creamy Whisky Sauce made from heavy cream, shallots, and a peaty Islay Scotch. Pair with a neat dram of single malt Scotch whisky to cut through the richness. Leftovers are incredible sliced and pan-fried until crispy for a traditional Scottish breakfast. Serve as 'Haggis Bon Bons' by rolling the chilled mixture into balls, breading, and deep-frying for an appetizer.