Homemade Haggis

Join the celebration this January and participate in the annual Burn’s Night festivities to remember the Scottish poet, Robert Burns. How better to celebrate Scottish art by cooking up some authentic haggis and listening to bagpipes.

Homemade Haggis
  • 1 sheep’s stomach, cleaned and scalded thoroughly. Turn the sheep stomach inside out and leave to soak overnight in seasoned cold water. To season the cold water, add a handful of salt.
  • One lamb’s heart and lungs
  • 450g of lamb trimmings
  • 2 finely chopped onions
  • 225g of oatmeal
  • 1 teaspoon of black pepper
  • 1 tablespoon of salt
  • 1 teaspoon of ground coriander
  • 1 teaspoon of mace
  • 1 teaspoon of nutmeg
  • Stock- this will be made from the lungs and lamb trimmings.

Preparation method

  1. Start by washing the sheep’s lung, heart and liver.
  2. With a large saucepan, fill the pan with cold water and add the trimmings before placing on the hob. Let the pan boil and cook for 2 hours.
  3. When the trimmings have cooked, strain the trimmings from the stock and place the stock to the side to use later.
  4. With the Dexam meat mincer, mince the lamb heart, lungs and trimmings.
  5. Place the minced mixture in a mixing bowl, adding the chopped onions, oatmeal and the seasoning before mixing. While mixing, if the mixture has become too dry, add some of the stock that you have placed to the side to dampen the meat. The finished mixture should feel crumbly to touch.
  6. Taking the sheep’s stomach that you had prepared the evening before, spoon the mixture into the stomach until it is half full.
  7. With a needle and a thread, sew up the stomach and prick a few times to prevent it from exploding when cooked.
  8. In a large saucepan filled with boiling water, add the haggis to the pan. With a lid, leave the pan covered for three hours. You may find that you will need to add more water to the pan so that the haggis remains covered.
  9. When serving the haggis, cut the sheep’s stomach open and spoon out the inside which you can serve alongside mashed potatoes, swede and turnips.