Now before the purest start screeching that they don’t look right…no they don’t look right…I didn’t have a sheeps stomach handy and the beef casings that I had weren’t as big as I thought so I couldn’t produce the “proper” shape…but at the weekend our Scottish friends were coming and I wanted to make some so we could decide whether the recipe was the one….so Haggis sausages it had to be.

Set of sheep’s heart, lungs and liver (cleaned)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
1½  teaspoons salt                                                                                 1
teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Trim off any excess fat and sinew from the sheep’s intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)
Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Now of course if like me you make sausage shaped haggis (yes yes I know they’re not the right shape!!) then you don’t cook them for 3 hours….I cooked these for half and hour and then finished them off in the oven for 15 minutes (while I was making some garlic bread).

Result… Well the opinion was and between the two of us we were prepared to be critical…the seasoning was right, the texture was right but it needed some more oats added…so next time…and I will make sure I have the ability to make a properly shaped haggis as well….maybe.


2 responses to “Haggis….

  1. I absolutely love haggis, I have been too chicken to try making it. Kudos to you for making it.

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