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HAGGIS

Haggis, the national dish of Scotland is a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled.

Haggis is inexpensive, savoury, and nourishing. In Scotland it formerly was considered a rustic dish and was so celebrated in Robert Burns’s lines “To a Haggis” (1786), but in the 21st century haggis is served with some ceremony, even bagpipes, particularly on Burns Night (held annually on January 25, Burns’s birthday) and Hogmanay, as the Scots call their New Year’s celebrations.

Haggis is usually accompanied by turnips (called “swedes” or “neeps”) and mashed potatoes (“tatties”); Scotch whisky is the customary drink.

Ingredients

  • Pluck of sheep – 1
  • Stomach of sheep – 1
  • Suet (raw, hard fat) – ½ lb
  • Onions – 2
  • Ground black pepper – 2 tsp
  • Red chilli flakes – 2 tsp
  • Ground coriander – 2 tsp
  • Nutmeg – ½ tsp
  • Allspice – ½ tsp
  • Fresh thyme (slightly chopped) – 1 tsp
  • Cinnamon powder – ½ tsp
  • Oatmeal – ½ cup
  • Butter – 1 tbsp
  • Salt – to taste

Instructions

  1. Take the sheep’s stomach and soak it in salted water. Once it is soaked, turn it inside out.
  2. Now take a large pot and fill it with water. Add the pluck of sheep in it.
  3. Let it simmer on a slow flame until it gets tender. This may take around 2 hrs.
  4. Now remove it from the heat and allow it to cool in the same pot and water overnight.
  5. Next day, strain the entire pluck. Once it is strained, reserve the stock for later use.
  6. Take a large bowl and add the strained pluck in it.
  7. Finely chop the meat of the pluck. Now season the meat with salt, black pepper, red chilli flakes, thyme and chopped onions.
  8. In a pan, add butter and toast the oatmeal for around 5-10 mins in a medium low flame. Add this lightly toasted oatmeal in the seasoned meat too.
  9. In this, add the suet and 2-3 cups of the reserved stock. Mix well until the entire mixture is combined together.
  10. Now take the soaked stomach of the sheep. Fill it with the spicy meat mixture until it is half full. Sew the stomach tightly with a strong thread so that it doesn’t explode during cooking.
  11. With a skewer, make a few holes on the sewed stomach so that it gets cooked properly.
  12. In a large pot, add water and bring it to boil. Now place the spicy sewed up stomach in the boiling water and allow it to cook for around 3 hrs. Keep adding more water in the pot.
  13. Transfer the haggis on a nice serving platter. Cut it open with a sharp knife.
  14. Garnish it with parsley.

If you’ve never tried it please make sure to ask for it when you travel to Scotland.

Check out more info here. 

 

 

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