Scottish Haggis
4
20 minutes
410
Discover the authentic taste of Scotland with this traditional haggis recipe. Infused with Isle of Skye Pure Sea Salt, this dish is a celebration of Scottish culinary heritage.
Ingredients
- 500g lamb offal, finely chopped
- 1 large onion, finely diced
- 250g toasted oatmeal
- 100g suet or beef fat
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- 1 tbsp Isle of Skye Pure Sea Salt
- 500ml lamb stock
- Food-safe cellophane
Directions
Toast the Oatmeal: Spread the oatmeal on a baking tray and toast in the oven at 180°C (350°F), turning regularly until golden and aromatic.
- Precook the Offal: Place the lamb offal in a pot of boiling water and simmer for 30 minutes. Drain, let cool slightly, and finely chop.
- Prepare the Filling: In a large mixing bowl, combine the chopped lamb offal, diced onion, toasted oatmeal, and suet. Mix well.
- Season the Mixture: Add black pepper, coriander, nutmeg, and Isle of Skye Pure Sea Salt. Stir to evenly distribute the seasoning.
- Cook the Haggis: If using a sheep's stomach, fill it with the mixture, leaving room for expansion. Sew it shut securely. Alternatively, use food-safe cellophane to wrap and secure the mixture.
- Simmer: Place the filled stomach or dish in a pot of boiling water and reduce to a simmer. Cover and cook gently for 2 hours, ensuring it remains submerged.
- Serve: Slice the haggis and serve with neeps (mashed turnips) and tatties (mashed potatoes).