Haggis Recipe

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, click this site combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

The end result is certainly tasty, milder in flavor than the smell would lead you to think. I had tripled the recommended spices to begin with, and will add still more in next year incarnation. I also did not mince the ingredients finely enough, starting out with a quarterinch dice, instead of a fine mince. I like my haggis a bit finer grained, and should have known better. Finally, I was surprised at what a vast amount of haggis one small sheep could produce. The recipe filled my largest mixing bowl. I steamed only a 4cup basin full, and after feeding my family of four have at least half of that remaining (haggis is strong stuff. I can see why Burns night is traditionally a communal affair!