In a bowl, combine the minced meat, oatmeal, finely chopped onion, and suet. Mix thoroughly. Add the salt, spices, and stock. Work everything together with your hands until you have a uniform mixture.
Haggis
- Total time - 180 minutes
- Prep time - 30 minutes
- Cook time - 150 minutes
- Servings: 4
- Country: Great Britain
Haggis is a symbol of Scottish identity and flavour. It is traditionally served on Burns Night (January 25th) with 'neeps and tatties' (mashed swede and potatoes) and a dram of whisky. While the original recipe uses offal, more accessible modern versions are often made with minced lamb or beef and can be bought pre-made. The following recipe is for a more modern, home-friendly version.
Ingredients
Ingredients for Haggis (modern version)
- 500 g minced lamb/beef mix
- 100 g oatmeal
- 100 g beef suet
- 1 pc onion, finely chopped
- 100 ml beef stock
- 2 tablespoons spices (ground nutmeg, allspice, black pepper)
- 1 teaspoon salt
- 1 pc haggis casing (synthetic or sheep's stomach)
Instructions
Step 1: Preparing the Filling
Step 2: Filling and Cooking
Transfer the mixture to the casing. Do not overfill it; leave enough room for the oatmeal to swell during cooking. Tie the casing securely. Place the haggis in a large pot of simmering water. Cover and let it simmer for about 2-3 hours, turning occasionally to ensure even cooking. The haggis is ready when it feels firm to the touch.
Step 3: Serving
Carefully remove the cooked haggis from the water. Snip the string and slice it open. Serve hot, traditionally with mashed swede and potatoes ('neeps and tatties') and a whisky sauce.