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.
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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