How to cook a Burns Night Haggis
Learn what actually goes inside a Scottish Haggis...
Delicious ...time for a haggis and some neeps and tatties.
Burns Night is celebrated by Scots around the world to remember the life of the poet Robert Burns and his contribution to Scottish culture.
The celebrations includes a Burns Supper when haggis, neeps and tatties re served up. For those of you who have never heard what this is. It is a meal that includes mashed potato, turnips and a savoury sausage, that is made of sheep's heart, liver and lungs that are minced with onion, oatmeal, suet and spices. The mix is then traditionally encased in the animal's stomach and boiled.
Whilst you can purchase it cooked if you feel brave enough to cook it. Here is the recipe.
- 1 sheep's pluck which is a stomach bag.
- 450g/1-2 lb Lamb’s liver
- 450g/1lb beef or lamb trimmings
- 2 onions
- 225g/8oz dry oatmeal
- Salt & Pepper
- Ground dried coriander
- Stock either made or bought
- Wash the liver and place in large pan of cold water with the meat trimmings and bring to the boil. This has to cook for about two hours.
- Strain off and the liquid is your stock. Skip these last two steps if you have purchased pre-made stock
- Mince the liver and trimmings.
- Put the minced mixture in a bowl and add finely chopped onions, oatmeal and all of the seasoning mentioned in the ingredients list. One tablespoon of each should be fine. Mix well and add enough stock to moisten the mixture until it has a soft crumbly consistency.
- Spoon the mixture into the sheep's stomach lining. This process is similar to making your own sausages. Fill until halfway and sew up the stomach with strong thread.
- Prick some small holes in the stomach bag so it doesn't explode while cooking.
- Put the haggis in a pan of boiling water and make sure it is covered in the water. Cook for three hours this time without a lid. Keep adding more water to keep it covered.
- And you are finished, simply cut the haggis open and spoon out the filling onto plates with neeps and tatties of course.