Scottish Haggis – Traditional Sheep Offal Pudding

Scotland’s national dish, haggis is a savory pudding made with sheep’s heart, liver, and lungs, mixed with oatmeal and spices, traditionally encased in the sheep’s stomach.

Ingredients (Serves 4):

* 500g sheep’s heart, liver, and lungs, finely minced
* 200g oatmeal, toasted
* 1 onion, chopped
* 150g suet or beef fat
* 1 tsp ground black pepper
* 1 tsp nutmeg
* 1 tsp coriander
* Salt
* Sheep’s stomach (cleaned) or synthetic casing

Instructions:

1. Boil offal until tender, chop finely.
2. Mix offal with toasted oatmeal, onion, suet, and spices.
3. Stuff mixture into stomach or casing, sew closed.
4. Simmer for 3 hours in boiling water.
5. Serve traditionally with neeps (turnips) and tatties (potatoes).

Scottish Tip:
Haggis is often served with a dram of Scotch whisky and a hearty slice of oatcakes.
Scottish Haggis – Traditional Sheep Offal Pudding Scotland’s national dish, haggis is a savory pudding made with sheep’s heart, liver, and lungs, mixed with oatmeal and spices, traditionally encased in the sheep’s stomach. Ingredients (Serves 4): * 500g sheep’s heart, liver, and lungs, finely minced * 200g oatmeal, toasted * 1 onion, chopped * 150g suet or beef fat * 1 tsp ground black pepper * 1 tsp nutmeg * 1 tsp coriander * Salt * Sheep’s stomach (cleaned) or synthetic casing Instructions: 1. Boil offal until tender, chop finely. 2. Mix offal with toasted oatmeal, onion, suet, and spices. 3. Stuff mixture into stomach or casing, sew closed. 4. Simmer for 3 hours in boiling water. 5. Serve traditionally with neeps (turnips) and tatties (potatoes). Scottish Tip: Haggis is often served with a dram of Scotch whisky and a hearty slice of oatcakes.
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