Traditional Haggis Sausage

Traditional Haggis Sausage

Recipes with Haggis

Haggis is a savory pudding containing sheep's pluck, minced with onion, oatmeal, suet, spices, and stock. This classic recipe provides a hearty and flavorful taste of Scotland, perfect for a Burns Night celebration or a comforting meal.

Prep Time

30 min

Cook Time

3 hours

Servings

6

Difficulty

Hard

Ingredients

  • 1 sheep's stomach bag, cleaned
  • 1 sheep's pluck (heart, liver, lungs)
  • 500g beef suet, minced
  • 250g medium oatmeal, toasted
  • 2 large onions, chopped
  • 1 tsp ground black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 500ml beef stock

Steps

1

Soak the sheep's stomach in cold salted water overnight. Turn it inside out and scrub it clean.

2

Simmer the pluck in water for about 2 hours. Retain the cooking liquid. Mince the heart, liver, and lungs when cool enough to handle.

3

Combine the minced pluck, suet, oatmeal, and onions in a large bowl. Add the spices and salt. Mix everything well.

4

Stuff the mixture loosely into the sheep's stomach, about two-thirds full. Add enough stock to moisten. Sew or tie the opening securely. Prick the haggis several times with a needle.

5

Place the haggis in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for about 3 hours. Ensure the haggis does not burst; add more water if needed.

Tips

Pricking the haggis prevents bursting during cooking. Serve hot with neeps and tatties (mashed turnips and potatoes).