Haggis

Ingredients

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Ingredients

  •   Heart, liver, lungs, tongue of 1 sheep (try to ensure windpipe is still attached to lungs)
  • g lamb meat, minced
  •   1 large onions, very finely diced
  • g oatmeal
  •   1 tbsp salt
  •   1 tsp fresh ground black pepper
  •   1 tsp ground coriander
  •   1 tsp ground cinnamon
  •   1 tsp ground nutmeg
  •   1 tsp dried mixed herbs
  • g whisky
  • g sheep’s stomach or Haggis oven bag – available from good butchers

Method

  • 1

    Step 1

    Wash the offal well in cold water.
  • 2

    Step 2

    In a pan of salted boiling water, add the heart, liver, tongue and lungs. Leave the windpipe trailing over the side of the pan. This should allow any impurities to be released. Cook for 2 hours.
  • 3

    Step 3

    Remove from the pan. Do not discard the stock!!
  • 4

    Step 4

    Carefully remove the windpipe and mince all offal and mix with all dry ingredients. Add whisky.
  • 5

    Step 5

    Use the reserved stock to moisten the mixture to desired consistency and pack into oven bags and bake in oven at 180°C for 90 minutes. Remember to prick the oven bag. Put small amount of stock in tray with the bag.
  • 6

    Step 6

    When cooked, open bag very carefully. Check seasoning and served topped with a layer of mashed neeps and followed by a layer of creamed potato.

Ingredients

  • Heart, liver, lungs, tongue of 1 sheep (try to ensure windpipe is still attached to lungs)
  • 500 g lamb meat, minced
  • 1 large onions, very finely diced
  • 250 g oatmeal
  • 1 tbsp salt
  • 1 tsp fresh ground black pepper
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp dried mixed herbs
  • 50 g whisky
  • g sheep’s stomach or Haggis oven bag – available from good butchers