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Haggis Recipe- Haggis is a braw dish, so long as ye dinnae look at the ingredients! The dish was traditionally made out of cheap or left over ingredients to make a tasty filling meal. We eat haggis at least once a week and on St Andrew's Day and Burn's Night. This haggis recipe isn't for the faint-hearted! Personally I prefer to buy my haggis! So much easier and I doubt anyone can cook haggis as delicious as Hall's and Macsween of Scotland. The first haggis recipe is a traditional method of cooking haggis. Underneath that is the easier method: |
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Breakfast Starters Main Course dethumps Flags/Emblem of Scotland 
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I love my haggis served with neeps and tatties. Neeps is mashed up turnip or swede, usually with a wee bit of milk, and tatties are potatoes. I prefer mine mashed with lots of butter. Take a bit of the haggis, neeps and tatties on your fork at a time for a real feast. Even better washed down with a wee dram of whisky - some people like to add some whisky to the haggis. In a traditional Burn's supper the haggis will be piped in by a bagpipe player and an esteemed guest will address the beastie with some words of Robert Burn's before it's served and toasted with a malt. The perfect haggis should not be too moist but should not be too dry either. It should be slightly spicy due to the cayenne pepper ingredient. The book A Cook's Tour of Scotland  by Sue Lawrence describes how butchers make their haggis and gives away some of their seasoning secrets.
Haggis Ingredients:1 sheep's stomach bag 1 sheep's pluck - liver, lungs and heart 3 onions 250g beef Suet 150g oatmeal salt and black pepper a pinch of cayenne 150mls of stock/gravy Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! 
Haggis Cooking Directions:1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out. 2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities. 3. Mince the heart and lungs and grate half the liver. 4. Chop up the onions and suet. 5. Warm the oatmeal in the oven. 6. Mix all the above together and season with the salt and pepper. Then add the cayenne. 7. Pour over enough of the pluck boiled water to make the mixture watery. 8. Fill the bag with the mixture until it's half full. 9. Press out the air and sew the bag up. 10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on. 11. Serve with neeps and tatties. 
Easier haggis recipe method: Ingredients:2 lamb kidneys 350g lamb shoulder 125g beef suet 250g beef liver 1 cup of oatmeal 1 cup of stock (tastier if you reserve this from when you boil the meat) 2 pureed onions salt and pepper The book A Cook's Tour of Scotland by Sue Lawrence has a recipe for haggis lasagne. Other
haggis recipes includes Haggis Rolls, Haggis in Pitta with Tzatsiki, Stein Inn Haggis Toastie,
Cooking Directions:1. Boil the meat for about an hour and allow to cool. Then chop the meats into wee pieces but grate the liver. 2. Toast the oatmeal in the oven in a shallow dish and shake occasionally. 3. Mix all the ingredients together. 4. Pop into a well greased glass bowl and cover with several layers of foil and steam in a pan of boiling water for two hours. 5. Serve with neeps and tatties. 
Scottish Cook Books 
Read about Burn's Night Suppers and Robert Burns and some of his poems. Vegetarian HaggisThe Book Maw Broons Cookbook has a delicious vegetarian haggis recipe that uses flour, breadcrumbs, onion, butter, lentils, oatmeal, eggs and vegetable stock and is easily made in a pudding basin. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
Haggis HistoryA traditional haggis recipe is traditionally made with a sheep's stomach which has been stuffed with the offal of the sheep, the heart, lungs and liver. Other traditional ingredients include suet, oatmeal and seasonings. Scottish butchers vary their ingredients and often add a secret ingredient. Many now make vegetarian haggis and it is even possible to buy tinned haggis. Some haggis are now encased in man made casings rather than the traditional sheep's stomach. Haggis forms part of other dishes such as Balmoral Haggis which is a fillet of chicken breast stuffed with haggis which may have been soaked in malt whisky by some chefs. 
A popular chip shop dish throughout Scotland is the Haggis Supper which is a long haggis pudding, shaped like a sausage, served with chips. Some chippers, as chip shops are known by Scottish people, serve the traditional large round haggis puddings, though these tend to be too large for most appetites and some find them too spicy. 
Play our fun, free Whack The Haggis game at our other website www.aboutaberdeen.com Haggis TriviaHaggis is nicknamed the Great Chieftain o' the Puddin' Race. The origins of this nickname for haggis comes from the poem Address to a Haggis by Robert Burns, the national poet of Scotland. The Origins of the Word Haggis It is thought that the origins of the word haggis comes from the old Scots word hag which meant to chop or to hack. First Haggis Recipe The first haggis recipe was printed in the 1787 edition of a cookery book by Mrs McIver. Another haggis recipe was published in 1826 in The Cook and Housewife's Manual. Variations of Haggis Variations of haggis on sale in butchers shops in Scotland include traditional haggis vegetarian haggis, haggis made from venison and Indian haggis made frm Indian spices rather than curry. Haggis Myth A common haggis myth about the haggis recipe is that it was given to the Scots by the French during the Auld Alliance. It is more likely that Scotland gave the haggis recipe to France. This misconception of the French giving Scots the haggis recipe may have originated because the French word for minced meat is hachis. Haggis was called le pain benite de l'Ecosse in France during the Middle Ages. Nick Nairn Landward Haggis On Friday 24 August 2007 celebrity chef Nick Nairn presented the Landward programme on BBC2 at 7pm. He went to the Borders of Scotland as part of his Border Food part of the TV series. He met Lindsay Grieve a traditional Scottish family butcher in Hawick. Lindsay Grieve showed Nick Nairn how to make traditional Scottish haggis from his secret haggis recipe that he had been using for over 20 years. Nick thought his secret ingredient may have been paprika. Other ingredients included oatmeal, Border mutton and a selection of seasoning. The award winning butcher then showed Nick Nairn how to make a batch of haggis and then put it into individual bladders. Butcher Lindsay Grieve of Hawick estimated that he makes over 160,000 handmade haggis each year. |
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