Traditional Scottish Haggis with a Modern Twist

Ingredients

• 1 sheep's stomach 1 sheep's stomach
• 450g (1 lb) lamb liver, minced 450g (1 lb) lamb liver, minced
• 450g (1 lb) lamb heart, minced 450g (1 lb) lamb heart, minced
• 450g (1 lb) lamb lungs, minced 450g (1 lb) lamb lungs, minced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 150g (1 ½ cups) oats 150g (1 ½ cups) oats
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried sage 1 teaspoon dried sage
• 250ml (1 cup) beef or lamb stock 250ml (1 cup) beef or lamb stock
• Neeps (mashed turnips) and tatties (mashed potatoes), to serve Neeps (mashed turnips) and tatties (mashed potatoes), to serve

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Rinse the sheep's stomach thoroughly and soak it in cold salted water overnight.
2. 2.
   In a large mixing bowl, combine the minced lamb liver, heart, and lungs.
3. 3.
   Add the chopped onion, oats, salt, black pepper, nutmeg, cloves, allspice, thyme, rosemary, and sage to the bowl. Mix well to combine.
4. 4.
   Gradually add the stock to the mixture, stirring until it reaches a moist consistency.
5. 5.
   Drain the sheep's stomach and spoon the mixture into it, filling it about two-thirds full. Press out any air and sew up the opening securely with kitchen twine.
6. 6.
   Place the stuffed stomach in a large pot of boiling water and simmer gently for approximately 3 hours, ensuring it is fully cooked.
7. 7.
   Once cooked, remove the Haggis from the pot and allow it to rest for a few minutes before serving.
8. 8.
   To serve, slice the Haggis and accompany it with neeps and tatties.

Treat your ingredients with care...

• Sheep's stomach — Ensure the stomach is thoroughly cleaned and soaked overnight to remove any impurities and to soften the lining for stuffing.

Tips & Tricks

• For a milder flavor, you can substitute lamb liver with beef liver.
• If you prefer a smoother texture, you can blend the minced ingredients in a food processor before mixing with the other ingredients.
• Serve the Haggis with a traditional whisky sauce for an extra burst of flavor.
• Leftover Haggis can be used in various dishes, such as Haggis-stuffed mushrooms or Haggis Scotch eggs.
• If you can't find a sheep's stomach, you can use sausage casings as a substitute.

Serving advice

Serve the Haggis hot, accompanied by neeps and tatties. Drizzle the whisky sauce over the Haggis for an added layer of flavor.

Presentation advice

Present the sliced Haggis on a platter, garnished with fresh herbs such as thyme or rosemary. Serve the neeps and tatties in separate bowls alongside the Haggis.