Name: 15 Century: Haggis
Yield: Makes 2 large haggises, or 3 smaller ones. The large one would serve 6, or more if used as a starter or spread on oatcakes as an appetiser.
Cuisine: United Kingdom
Ingredients: 2 lamb’s kidneys, cleaned (about 80 g/2¾ oz when cooked); 1 tablespoon each of finely chopped parsley, savory, hyssop, sage and mint (if using dried herbs, use double); 1½ teaspoons black pepper; 1 teaspoon salt; 2 onions, roughly chopped; 2 lamb’s hearts (about 90 g/3¼ oz when cooked); 1 pair of lamb’s lungs (about 70 g/2½ oz when cooked); 200 g (7 oz) pinhead oatmeal (steel-cut oats), soaked in water overnight; 4 eggs, beaten; 200 g (7 oz) shredded suet; a sheep’s stomach, ox bung (intestine) or plastic wrap and pudding cloth

Preparation info

Makes
2
large haggises

Difficulty
Medium

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

Haggis might be one of the best-known puddings of Great Britain. Although the Scots have adopted it as their national dish, it is not very Scottish in origin at all. In fact, the first recipe published in Scotland was at the end of the eighteenth century, 300 years after it first appeared in an English text.

Haggis is a savoury pudding made of a sheep’s stomach stuffed with the minced heart, liver and lungs from a lamb or sheep, onions, oatmeal, suet, spices and herbs. It’s rather l