Haggis
Speak with our friendly butchers when planning to make your Haggis. Order a Haggis set containing the essential meat ingredients.


Ingredients:

  • Haggis Set containing Lambs stomach (lining), and Pluck (heart, lungs (lights) and liver)
  • 2 onions
  • 1T mixed herbs
  • 1T allspice
  • 1 cup toasted oatmeal
  • 340g chopped suet
  • black pepper
  • salt
  • lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper

Directions:

  1. Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.
  2. Place the pluck in a large pot and cover with cold water. 
  3. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. 
  4. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.
  5. Finely chop or mince the pluck meat and then mix it with the oatmeal. 
  6. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). 
  7. Add the seasonings, suet and onions, ensuring everything is well mixed.
  8. Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. 
  9. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. 
  10. Place the haggis it in boiling water and simmer for approximately 3 hours.