No culinary journey through Scotland is complete without encountering haggis, the nation’s celebrated and fiercely defended national dish. Often described with a mix of intrigue and reverence, haggis is a deeply flavorful and uniquely textured savory pudding that embodies the resourceful spirit of Scottish cuisine. Traditionally made with sheep’s pluck, oatmeal, suet, and a blend of aromatic spices, it’s a dish steeped in history and cultural significance, most notably enjoyed during Burns Night celebrations. While the description might sound unconventional to some, the taste is undeniably rich and satisfying, offering a true taste of Scotland’s culinary heritage. This recipe provides a guide to creating your own traditional haggis, offering both the authentic method using a sheep’s stomach and a more accessible alternative for the modern home cook. Prepare to embark on a culinary adventure and discover the bold flavors of this iconic Scottish delicacy.
Haggis is a savory pudding containing sheep’s pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and stock. It is traditionally encased in the sheep’s stomach.
Ingredients:
- For the Pluck:
- 1 sheep’s pluck (heart, liver, and lungs) – ask your butcher to prepare this for you, ensuring the windpipe and any excess fat are removed.
- Water, for boiling
- Other Ingredients:
- 225g (8 oz) pinhead oatmeal (medium or coarse ground)
- 225g (8 oz) beef or lamb suet, finely chopped or grated
- 2 large onions, finely chopped
- 250-300ml (1-1 ¼ cups) stock (from the pluck or beef/lamb stock)
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- ½ teaspoon cayenne pepper (or to taste)
- ½ teaspoon ground allspice (optional, but traditional)
- Pinch of ground nutmeg (optional)
- Traditional Casing (Optional):
- 1 sheep’s stomach, thoroughly cleaned (ask your butcher for this)
- Alternative Casing:
- Large ovenproof bowl (around 2-3 litre capacity), well-greased
Instructions for cooking Haggis:
1. Prepare the Pluck:
- Rinse the pluck under cold running water.
- Place the heart, liver, and lungs in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1.5 – 2 hours, or until the pluck is tender. The liver will cook faster, so you might need to remove it after about an hour.
- Once cooked, remove the pluck from the water and set aside to cool slightly. Reserve the cooking liquid as stock.
2. Toast the Oatmeal:
- While the pluck is cooking, gently toast the oatmeal in a dry frying pan over medium heat, stirring frequently, until it turns a light golden brown and smells nutty. Be careful not to burn it. Set aside to cool.
3. Prepare the Other Ingredients:
- Finely chop the onions.
- Finely chop or grate the suet.
- Once the pluck is cool enough to handle, roughly chop it, discarding any remaining hard tubes or membranes. Then, mince it finely using a mincer or a very sharp knife.
4. Assemble the Haggis Mixture:
- In a large bowl, combine the minced pluck, toasted oatmeal, chopped suet, and chopped onions.
- Add the salt, black pepper, cayenne pepper, allspice (if using), and nutmeg (if using).
- Gradually add the reserved stock (you might not need all of it) while mixing well until the mixture is moist but not too wet. It should have a porridge-like consistency.
5a. Traditional Method (Using Sheep’s Stomach):
- Thoroughly rinse the cleaned sheep’s stomach inside and out with cold water. Turn it inside out and scrape away any remaining fat or membrane. Rinse again.
- Place the stomach in a large bowl and carefully spoon the haggis mixture into it, leaving some space for expansion (about one-third empty).
- Squeeze out any excess air and tie the open end tightly with string. You can also prick the stomach a few times with a needle to prevent it from bursting during cooking.
5b. Alternative Method (Using an Ovenproof Bowl):
- Preheat your oven to 160°C (325°F) or Gas Mark 3.
- Spoon the haggis mixture into the well-greased ovenproof bowl.
- Cover the bowl tightly with a lid or with a double layer of foil, ensuring it’s well-sealed.
6. Cook the Haggis:
- Traditional Method: Place the filled sheep’s stomach in a large pot of simmering water (enough to cover it completely). Simmer gently for about 3 hours. Ensure the water doesn’t boil vigorously, which could cause the stomach to burst.
- Alternative Method: Place the covered bowl in a roasting tin and add enough hot water to the tin to come about halfway up the sides of the bowl (this creates a bain-marie effect). Bake in the preheated oven for about 3 hours.
7. Serve:
- Carefully remove the haggis from the cooking liquid or oven.
- Traditional Method: Place the haggis on a serving platter and bring it to the table. Traditionally, the host will cut it open with a ceremonial knife and address it with Robert Burns’ famous poem “Address to a Haggis.”
- Alternative Method: Bring the bowl to the table and serve directly from it.
Haggis is traditionally served with “neeps and tatties” (mashed turnips and mashed potatoes) and a dram of Scotch whisky.
Notes:
- Sourcing Ingredients: Getting a sheep’s pluck and stomach might require a special order from a butcher, especially outside of Scotland. Be sure to call ahead.
- Cleaning the Pluck: Your butcher should have done most of the cleaning, but it’s worth checking for any remaining tough membranes or tubes.
- Spice Levels: Adjust the amount of spices to your preference. Some people prefer a spicier haggis.
- Vegetarian Haggis: For a vegetarian alternative, you can find recipes that use lentils, nuts, and vegetables to mimic the texture and flavor.
Enjoy your traditional Scottish Haggis! It’s a hearty and flavorful dish that is a true taste of Scotland.