With haggis season almost upon us and Burns Night events around the world lurking on the horizon, we’ve rounded up a few tips on how to make your own haggis. Donâ€™t worry – itâ€™s easier than you think. Know that feeling of triumph when you take out perfectly baked muffins from the oven? Yup, very proud. Itâ€™s how youâ€™ll feel when you tell all your friends you’ve made it yourself completely from scratch!
So look no further than our easy to follow guide on making your own haggis dish.
- Simmer sheepâ€™s pluck gently for approximately two hours in an unsalted water until itâ€™s tender and leave it overnight in its own juicesÂ to cool down.
- Strain off the stock and chop the meat finely.
- Place it in a bowl and season it with the salt, ground white pepper, thyme, sage and rosemary.
- Add chopped onion, slightly toasted oatmeal, the suet and approximately a pint of the poaching liquid to moisten the mixture.
- Spoon it into the sheepâ€™s stomach so itâ€™s around half full and sew it up with a strong thread.
- Prick it a few times with a skewer to let the air out and so it doesn’t explode when expanding while cooking.
- Cook it in boiling water for approximately three hours adding more water to keep it covered.
- Cut it open when cooked and spoon out the filling on a hot plate.
- Garnish the top with chopped parsley.
Haggis is traditionally served with neeps and tatties – thatâ€™s bashed turnip and mashed potatoes – or is it swede maybe? Let me know if you’ve found a definitive answer to the ongoing identity issue surrounding this root vegetable, please.Â And donâ€™t forget about a dram of whisky â€“ a perfect accompaniment to this unique taste.
And now, if you could excuse me please â€“ Iâ€™m off to start planning my Burns Night celebrations. And I can tell you one thing for sure â€“ there wonâ€™t be any ready-made haggis on my table, oh no… Poor Rabbie â€“ he would be turning in his grave if heâ€™s heard about microwavable haggis.
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