Take the opportunity to cook an authentic and delicious Scottish recipe on Burn’s Night this Saturday – the famous Haggis sausage! Traditionally, the haggis is served with ‘neeps’ (mashed swede or turnip) and ‘tatties’ (mashed potatoes)
Follow this simple recipe and host the perfect Burns Night at home:
1 sheep stomach, previously cleaned and thouroughly scalded, turned inside out and soaked in salted cold water overnight.
450g of lamb or beef trimmings
2 onions, finely chopped
1 tsbp salt
1 tsp ground black pepper
1 tsp mace
1 tsp ground dried coriander
1 tsp nutmeg
Stock from lungs and trimmings
Enough water to cook the haggis
|KitchenAid Food Grinder||KitchenAid Stand Mixer||Linea 20cm Saucepan|
1. Wash the heart and lungs and place them in a large pan of cold water with the meat trimmings. Bring to the boil. Leave to cook for about 2 hours.
2. When cooked, strain off the stock and reserve it aside.
3. Mince the heart, lungs, trimming. Put the minced mixture in a large bowl and add the chopped onions, oatmeal and seasoning. Mix well until all the ingredients are combined together and add enough stock to keep the mixture moist. The result should be a crumbly consistency.
4. Spoon the mixture into the sheep’s stomach, until it’s half full. Use a strong thread to sew up the stomach and prick a couple of times to avoid any leaks (or explosions) while cooking.
5. Place your haggis in a pan of boiling water (make sure the water covers your haggis) and cook for 3 hours without a lid. The haggis should always covered by water so keep adding to it.
6. Once cooked, cut open the haggis and spoon out the filling on a plate. Enjoy!