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Haggis
The Most Traditional of all Scottish Dishes! |
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1 cleaned sheep or lamb's stomach bag
2 lbs. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
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This is the most traditional of all Scottish dishes, eaten on Burns Night (January 25th, the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve). It is really a large round sausage; the skin being a sheep's paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional 'sgian dubh' (black stocking knife) and accompanied by small glasses of neat Scotch whisky. This recipes dates from 1856.
Toast oatmeal slowly until crisp. Mix all ingredients (except stomach bag) together. Add stock. Fill bag to just over half full, press out air, and sew up securely. Have ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours. Serve with clapshot.
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| Recipe Origin: United Kingdom |
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Submitted by: |
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Nick Fiddes
United Kingdom |
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| This recipe has been viewed 30738 times. |
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