A savory blend of spiced meats, oats, and onions paired with buttery turnips and potatoes, rich in Scottish heritage.
# What You Need:
→ Offal & Meats
01 - 1.1 lb sheep heart, liver, and lungs, cleaned (or lamb/liver mince as substitute)
02 - 7 oz beef or lamb suet, finely chopped
03 - 10.5 oz lamb or beef mince (optional for texture)
→ Grains & Binders
04 - 5.3 oz steel-cut oats, toasted
→ Vegetables & Aromatics
05 - 2 medium onions, finely chopped
→ Liquids
06 - 1 cup beef stock
→ Seasonings
07 - 1 tsp ground black pepper
08 - 1 tsp ground coriander
09 - 1 tsp ground nutmeg
10 - ½ tsp ground allspice
11 - 1½ tsp salt
→ Casing
12 - 1 cleaned sheep stomach or large sausage casing (alternatively, oven-proof pudding basin with foil cover)
→ Neeps & Tatties
13 - 1.1 lb potatoes, peeled and cubed
14 - 1.1 lb turnips (swede/rutabaga), peeled and cubed
15 - 1.8 oz butter
16 - Salt and pepper to taste
# How-to Steps:
01 - Thoroughly rinse the offal. Place in a large stockpot, cover with cold water, and bring to a boil. Reduce heat and simmer for 1 to 2 hours until tender. Remove from water, reserving 1 cup of cooking liquid if desired. Allow to cool, then finely mince.
02 - In a large bowl, combine the minced offal, suet, toasted oats, finely chopped onions, and optional minced meat. Add the beef stock and reserved cooking liquid if using. Season with black pepper, coriander, nutmeg, allspice, and salt. Mix thoroughly until evenly combined; the mixture should be moist but not runny.
03 - If using casing, rinse it well and fill loosely with the mixture, leaving room for expansion. Secure the ends with kitchen twine. If using a pudding basin, spoon the mixture inside and cover tightly with foil.
04 - Place the prepared casing or basin in a large pot of boiling water, ensuring the water level does not cover the top. Simmer gently for 2 hours, monitoring water levels and replenishing as needed to maintain a consistent simmer.
05 - While the haggis cooks, boil potatoes and turnips separately in salted water until tender, approximately 20 to 25 minutes. Drain thoroughly, mash separately with butter, and season with salt and pepper to taste.
06 - Carefully remove the haggis from the pot and allow it to rest for a few minutes. Slice open and serve hot alongside the mashed neeps and tatties.
