Haggis is one of my most favourite savoury meat dishes. It’s spiced and has a nutty smoothness. It’s a great way of using offal and an economical make-ahead dish. Traditionally it’s made with a sheep’s heart, lungs and liver (the ‘pluck’), mixed with oatmeal, suet, onions and spices and packed into the sheep’s stomach. It’s then boiled till cooked.
It’s mostly associated with the Scots now and Burn’s Night celebrations on the 25th January. According to Wiki its origins could come from Scandinavia through to Greece. As anyone who knows anything about butchering fresh killed meat, the offal will spoil quickly, so it seems logical to use what you have to hand to cook it asap after the kill.
Anyway, it’s something I’ve made a version of at home a few times and really enjoyed. I’ve used a few different people’s recipes and thought it was time I came up with my own version. I made this during the festive break and had it with a pearl barley risotto one day and then as a lasagne the next as you can see here. My version is cooked in a saucepan, not in a sheep’s stomach or in an ox bung (big sausage skin).
So here’s my haggis recipe, from Wales (via London).
Would you like to have a go? Read on…