Entree: United Kingdom – Scotland Highlands – Haggis (Savory pudding of sheep offal, oats, suet, and spices traditionally encased and boiled)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 20 min

Total 3 hrs 50 min

Ingredients

- 2 lb (900 g) sheep pluck (heart, liver, lungs), trimmed and finely chopped or minced
- 8 oz (225 g) beef suet, finely chopped
- 1 1/2 cups (150 g) pinhead oats, toasted
- 1 large onion, finely chopped, about 6 oz (170 g)
- 1 tsp (6 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground nutmeg
- 1 cup (240 ml) beef stock, hot
- 1 sheep stomach, thoroughly cleaned (or an appropriate synthetic casing)

Instructions

1. Place the sheep pluck in a large pot of cold water, bring to a gentle boil and simmer for 1 hour until cooked through. Drain, reserve 1 cup (240 ml) cooking liquid, and cool. When cool enough to handle, finely chop or mince the pluck.
2. In a skillet over medium heat, render the suet briefly with the chopped onion until the onion is soft but not browned, about 5–7 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine the chopped pluck, toasted pinhead oats, cooked suet and onion, salt, pepper, allspice, and nutmeg. Add enough reserved cooking liquid or hot beef stock to moisten the mixture so it is damp but not sloppy; the mixture should hold together when pressed.
4. Stuff the prepared sheep stomach (or casing) with the mixture, leaving room for expansion (do not overfill). Sew or securely close the opening.
5. Place the stuffed stomach in a large pot of simmering water, ensuring it is fully covered. Simmer gently for about 3 hours, turning occasionally and topping up with boiling water as needed. Do not let the water boil vigorously.
6. Remove the haggis and allow to rest for 15–20 minutes before slicing. Serve in slices with mashed turnips (neeps) and mashed potatoes (tatties).