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Catherine Brown

Haggis Neeps an’ Tatties

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Preparation info
  • Yield:

    6-8

    • Difficulty

      Medium

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Mix the neeps and tatties together and make Clapshot and Burnt Onions As with tripe and onions, mustard also makes a good accompaniment to haggis.

Ingredients

  • 1 sheep’s stomach bag
  • 1 sheep’s pluck (including heart, lungs attached to windpipe and liver)
  • Water to cover

Method

Serve With: Creamed Potatoes and mashed turnip or Clapshot.

Preparing Bag and Pluck

Wash the bag in cold water, clean well and leave overnight in the water. Wash the pluck and put in a large pot. Cover with water. Add 2-3

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