Sheep’s Haggis

Name: Sheep’s Haggis
Cuisine: Scottish
Ingredients: 4 onions, finely chopped; Freshly ground black pepper; 1–2 tablespoons salt; 8 oz (250 g) suet (2 c); 1 tablespoon freshly ground allspice; 1 sheep’s pluck, liver, lights (lungs) and heart, washed* Cold water; 1 sheep’s pluck, liver, lights (lungs) and heart, washed* Cold water; 1 sheep’s stomach bag (optional); 1 lb (500 g) medium or coarse oatmeal, lightly toasted (4 c); 1 sheep’s pluck, liver, lights (lungs) and heart, washed* Cold water; 1 sheep’s pluck, liver, lights (lungs) and heart, washed* Cold water

Preparation info

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1 sheep’s pluck, liver, lights (lungs) and heart, washed* Cold water
1 sheep’s stomach bag (optional)

Europe
United Kingdom
Main course
Scotland

Method

Cooking the Pluck

Place the pluck in a large pot and pour in enough cold water to cover. Hang the windpipe over the side with a bowl to catch the drips. Bring to a slow simmer and cook gently for about 2 hours or until tender. Leave to cool.

Preparing the Bags

Wash the inside of the bag thoroughly. Leave