Haggis

Ingredients

• Sheep's pluckAs needed
• oatmeal1 cup
• chopped onions.5 cup
• suet.25 cup
• SpicesAs needed
• Sheep's stomach or casingAs needed

Instructions

1. 1

   Step 1

   Boil a sheep's pluck (heart, liver, and lungs) for 2 hours. Let cool.

2. 2

   Step 2

   Mince the heart and lungs and coarsely grate the liver.

3. 3

   Step 3

   In a large bowl, combine the minced pluck with 1 cup of oatmeal, 1/2 cup of finely chopped onions, 1/4 cup of suet, and spices (such as cayenne pepper, nutmeg, and allspice).

4. 4

   Step 4

   Moisten the mixture with some of the stock from boiling the pluck.

5. 5

   Step 5

   Loosely pack the mixture into a sheep's stomach or an artificial casing, leaving room for expansion.

6. 6

   Step 6

   Simmer gently in boiling water for 3 hours.

7. 7

   Step 7

   Serve with neeps and tatties (mashed turnips and potatoes).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Haggis can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.