Haggis Neeps an’ Tatties

Name: Haggis Neeps an’ Tatties
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: 1 sheep’s pluck (including heart, lungs attached to windpipe and liver); 1 sheep’s stomach bag; Water to cover; Ground allspice; Sea salt and ground pepper; 250 g (9 oz) coarse or pinhead oatmeal, lightly toasted; 25 g (1 oz) butter; 4 medium onions, finely chopped

Preparation info

Yield:
6-8

Difficulty
Medium

Appears in

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

Europe
United Kingdom
Main course

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