Prep time: Overnight
Cook time: 5 hours
Haggis may well be the only food with a poem written for it. Making this "great chieftain of the pudding race" from scratch involves a trip to the butcher and preparation the day before, but is well worth it for the meaty, nutty and unbelievably rich result.
While the Burns poem Address to a Haggis dates back to 1787, there are mentions of the dish in Scotland as early as the 16th century. Ever since, it has generally been agreed that it should be served with neeps (turnips), tatties (potatoes) and a dram of Scotch whisky.
- 1 sheep stomach
- 450g/1lb lamb trimmings
- 1 sheep's pluck (heart, lungs, liver)
- 225g/0.5lb toasted oatmeal
- 2 large onions, finely chopped
- 1 tsp nutmeg
- 1 tsp mace
- 1 tsp mixed herbs
- Salt and pepper
- First clean the stomach, and soak in cold salted water overnight.
- The next day, wash the pluck and place in a large pan with the trimmings. Simmer for 2 hours.
- Drain and set aside the stock, and finely chop the pluck meat into mince.
- Add the oatmeal, onions and herbs. Mix together, and add some of the stock – it should be moist but not wet or sticking together.
- Pat the stomach dry and then carefully spoon in the mince mixture, remembering the oatmeal will expand – half full is plenty.
- Squeeze out any air and then sew up the haggis with butcher's thread. Pierce a couple of times.
- Immerse in a pan of boiling water on your Britannia hob, and simmer for 3 hours.