How to Cook Haggis

Haggis is a traditional Scottish dish based on the left over organ meats or "pluck" of a lamb or sheep. The traditional haggis recipe calls for the lungs, or "lights," of the animal as one of the ingredients of the pluck. This can be hard to find in the U.S., but just about any organ meat will do. In fact, haggis can be made with beef, venison, fowl or even with veggies. The dish has as many variations and recipes as any other folk recipe.
This traditional haggis recipe is still used in Scotland and northern England on St. Andrew's Day, yet it can be made for any occasion wherever you happen to be.

Things You'll Need

• 1 sheep or lamb's stomach bag
• 2 lbs. dry oatmeal
• 1 lb. mutton suet
• 1 lb. lamb or venison liver
• 1 sheep heart
• 1 large chopped onion
• 1/2 tsp. cayenne pepper
• 1/2 tsp. allspice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Needle and thread

Instructions

1. Prepare the meats. Wash and clean the stomach thoroughly in cold water and let it soak overnight. Boil the liver, lungs and heart. Finely chop the suet.

2. Put the oatmeal in the oven on a large metal tray and toast it until it is crisp.

3. Mince the boiled liver, heart and lungs and put in a bowl with about a pint of the stock from the boiled meats.

4. Mix the minced meats with the chopped onions, the herbs and the finely chopped suet and mix until everything is well blended.

5. Pack the stomach with the mixture leaving room for the oatmeal to expand, press out the air and sew the stomach closed.

6. Prick several small holes in the haggis and simmer in boiling water for approximately three hours. Serve the haggis by cutting the skin and scooping out the inside.

Tips & Warnings

• Haggis is usually consumed with a bit of good Scottish whiskey and sides of mashed turnips and creamed potatoes.