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Catherine Brown

Sheep’s Haggis

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Preparation info
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
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)

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

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