Simple Haggis

Cooking Time
180
Portions
6

Ingredients

Increase Portion Size

  • g large Onions
  • g Lambs Liver
  • g pork Liver
  • g Country Range Beef Bouillon Mix
  • g Suet
  • g Oatmeal
  •   tbsp Country Range Sage
  •   tbsp All Spice
  •   tbsp Country Range Ground Coriander
  •   tbsp Country Range Cracked Black Pepper
  •   tbsp Salts

  • 1

    Step 1

    Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of Bouillon, and bring to the boil
  • 2

    Step 2

    Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later
  • 3

    Step 3

    While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes
  • 4

    Step 4

    Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture
  • 5

    Step 5

    In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper
  • 6

    Step 6

    Mix the ingredients together and add the chopped meat and gently mix thoroughly
  • 7

    Step 7

    Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string
  • 8

    Step 8

    Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water
  • 9

    Step 9

    Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in neccessary
  • 10

    Step 10

    Serve a hearty spoonful of Haggis with traditional Neeps and Tatties

Ingredients

Increase Portion Size

  • g large Onions
  • g Lambs Liver
  • g pork Liver
  • g Country Range Beef Bouillon Mix
  • g Suet
  • g Oatmeal
  •   tbsp Country Range Sage
  •   tbsp All Spice
  •   tbsp Country Range Ground Coriander
  •   tbsp Country Range Cracked Black Pepper
  •   tbsp Salts