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

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This traditional Scottish dish goes back to the 1600s, although it didn’t really become a common dish until the mid 1700s in Edinburgh. It’s not one 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 has a faggot-like consistency that certainly isn’t short of flavour. I personally love to eat a good haggis with mashed turnips, the real Scottish way. The mashed ‘turnips’ in