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. Don’t worry – it’s easier than you think. Know that feeling of triumph when you take out perfectly baked muffins from the oven? Yup, very proud. It’s how you’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 sheep’s pluck gently for approximately two hours in an unsalted water until it’s tender and leave it overnight in its own juices 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 sheep’s stomach so it’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 – that’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. And don’t forget about a dram of whisky – a perfect accompaniment to this unique taste.
And now, if you could excuse me please – I’m off to start planning my Burns Night celebrations. And I can tell you one thing for sure – there won’t be any ready-made haggis on my table, oh no… Poor Rabbie – he would be turning in his grave if he’s heard about microwavable haggis.