How do you make haggis

[Andy Hamilton]

Emma asked the other day if I wanted to make haggis with her using traditional methods starting with a sheeps stomach. Has anyone ever done this and do you have a recipe or some tips. I assume you can order in a sheeps stomach from your local butchers but what do you sew it up with?

[red]

hi
this is my recipe http://www.colouritgreen.co.uk/haggis.htm

We make it and also include the lights (lungs) which are traditionally in haggis, along with the liver and heart. I've not found a butcher that will sell the pluck (thats the heart, lights, and liver - along with the unwanted spleen), but we get it back when we send a sheep to slaughter. perhaps approaching a farm butchers etc.

you can just make it with liver only as per my recipe.

we never get the stomach.. so cook it in a pudding basin. The ones you buy , with proper casing might not be stomach either, but beef casing etc? not sure on that one.

we love haggis in our household.

[Andy Hamilton]

brillian cheers folks. I am going to try my favorite butcher first who can get most things in. I can but ask!

Might just make it with liver first to see how that is.

[kateN]

Hi

If you're finding the whole sheep's stomach thing a bit full on, you can make it in a pudding basin & steam it in exactly the same way as a Christmas pudding. This is how my mum always made it.
The recipes vary, but the one from Marian McNeill's "The Scots Kitchen" is pretty reliable if a bit arcane sounding, but any general recipe you can get online will work. McNeill's instructions for dealing with the stomach are very helpful.

In essence, you need the heart, lights & liver of a sheep , suet, course oatmeal, onion & salt & pepper. You need roughly a third of oatmeal & the same of suet to what you have in weight of meat & a couple of onions chopped fine. Toast your oatmeal, chop everything finely, season & bind together with a good strong stock ( any will do, traditionally you use the water you boiled the stomach in!) until it forms a thick paste. Pack this into your basin leaving room for it to expand & cover with greaseproof & a pudding cloth. Steam for about 2/3 hours. You can experiment with adding nutmeg, or herbs - my gran used to add alspice.

Traditionally, you're supposed to use the lights/lungs but I wouldn't bother as this makes it very strong tasting. Try replacing them with minced mutton if you can get it, or lamb mince if you can't .

What is fantastic if you can get hold of the ingredients, is haggis made from deer heart & liver.
Good luck & don't forget to serve with clapshot.
Best

Kate N

[Andy Hamilton]

NIce and detailed cheers Kate and first post I see, welcome to the forum!

[ina]

Good luck & don't forget to serve with clapshot.
Best

Kate N

Clapshot????? Tatties and neeps, of course!