Home-made Haggis

Name: Home-made Haggis
Yield: Serves 8–10
Cuisine: British
Ingredients: Mashed Potatoes, to serve; 2 teaspoons salt; pinch of cayenne pepper; ½ teaspoon chopped fresh thyme; ½ teaspoon chopped fresh sage; 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; 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; pinch of black pepper; Finely grated zest and juice of 1 lemon (optional); Carrot, onion, celery and leek, chopped (optional); Carrot, onion, celery and leek, chopped (optional); 6 large onions, finely chopped; Carrot, onion, celery and leek, chopped (optional); 25 g (1 oz) unsalted butter or a little cooking oil; 25 g (1 oz) unsalted butter or a little cooking oil; 100 g (4 oz) shredded suet; 175 g (6 oz) pinhead oats; 1 sheep’s pluck (lungs, heart and liver); 1 sheep’s pluck (lungs, heart and liver); 1 sheep’s pluck (lungs, heart and liver); Chicken Stock or water; 1 sheep’s pluck (lungs, heart and liver); Carrot, onion, celery and leek, chopped (optional); Chicken Stock or water

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

Ingredients

Europe
United Kingdom
Main course
Gluten-free
January
New Year

Ingredients

Method