Name: Home-made Haggis
Yield: Serves 8–10
Cuisine: British
Ingredients: Carrot, onion, celery and leek, chopped (optional); 25 g (1 oz) unsalted butter or a little cooking oil; Mashed Potatoes, to serve; 1 sheep’s pluck (lungs, heart and liver); 225–450 g (8–16 oz) pig’s caul to wrap the haggis (optional, needed if not using pudding basins), soaked overnight in cold water; ½ teaspoon chopped fresh sage; 175 g (6 oz) pinhead oats; 100 g (4 oz) shredded suet; ½ teaspoon chopped fresh thyme; Finely grated zest and juice of 1 lemon (optional); Chicken Stock or water; 6 large onions, finely chopped; pinch of cayenne pepper; 2 teaspoons salt; pinch of black pepper

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This is not a recipe that’s going to be made on a daily basis, but if you do feel like having a go, and you’ve never eaten it before, you will be more than pleasantly surprised.

Haggis is probably the earliest example of the Great British sausage/pudding, and used to be made wherever oats were grown in Britain, although now it is associated mostly with Scotland. It is traditionally eaten at Hogmanay (New Year), and on Burns Night (25 January). The poet Robert Burns