Haggis
Haggis is the national dish of Scotland, consumed for centuries, especially during Burns Night to celebrate the Scottish poet Robert Burns. The dish symbolizes both the simplicity and deliciousness of Scottish gastronomy, as it is traditionally made from inexpensive ingredients but boasts an incredibly rich flavor. In addition to its historical significance, Haggis remains one of the most well-known dishes in Scottish cuisine today.
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Ingredients for this recipe
Servings: 6
500
g
Lamb's Liver
250
g
Lamb's Heart
250
g
Lamb's Lungs
2
Onions (chopped)
200
g
Toasted Oatmeal
100
g
Beef Suet (finely chopped)
1
tsp
Salt
0.5
tsp
Ground Black Pepper
1
tsp
Dried Thyme
0.25
tsp
Ground Nutmeg
1
Lamb's Stomach (cleaned, for stuffing)
500
ml
Water
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Preparation Steps
1
Boil the lamb's liver, heart, and lungs in a large pot of salted water for 1.5 hours. Once cooked, let them cool, then mince or finely chop them.
2
Toast the oatmeal in a dry pan until lightly fragrant.
3
In a large bowl, combine the minced offal, toasted oatmeal, chopped onions, beef suet, spices (salt, pepper, thyme, nutmeg), and enough water to create a moist and easily moldable mixture.
4
Spoon the mixture into the cleaned lamb's stomach, leaving room for expansion. Tightly tie off the opening of the stomach.
5
Place the filled stomach into a large pot of boiling water and simmer over low heat for 3 hours. Ensure the stomach doesn't burst during cooking.
6
Serve hot, traditionally with mashed potatoes (tatties) and mashed turnips or swede (neeps).
