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1
Trim and wash lungs and stomach, rub insides with salt and rinse.
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2
Soak in cold salted water overnight.
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3
Turn stomach inside out to stuff.
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4
Or use an oven roaster bag instead, that's what I use lol!
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5
Cover liver, heart and lungs with fresh cold water.
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6
Bring to the boil, then cover and simmer for 30 minutes.
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7
Mince the lung, heart and liver.
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8
Toast the oatmeal in a dry frying pan, stirring well until golden and nutty smelling.
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9
Mix all the ingredients in the list with the oatmeal and innards.
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10
Add the stock slowly.
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11
If the stock is not enough to bind the haggis, add some more from the pot.
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12
If you add too much, add some more oatmeal
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13
Spoon the mixture into the stomach/roaster bag, filling only about two-thirds full.
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14
Press any air out of stomach/bag and sew up/tie securely.
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15
Prick the bag a few times to prevent bursting and put into a pot of boiling water, enough to cover it.
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16
Simmer for around 3 hours, uncovered.
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17
Add more water as you need to so the haggis stays submerged and cooks evenly.
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18
To eat, cut open the casing and spoon the haggis onto your plates
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19
Ceremoniously served on Burns Night, the 25th of January which commemorates the life and works of Scotlands most famous poet, Robert (Rabbie) Burns.
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20
The haggis is held high on a platter and piped in by a piper, then 'addressed' before cutting into the casing and serving the inside.
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21
MUST be served with mashed neeps (turnips mashed with lots of butter) and tatties (mashed also with butter and milk) and a nip (shot) of whiskey!
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22
Many centuries ago, haggis was thought up by crofters as a way to use up parts of the sheep left over after the better meat was used.
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23
It was very poor times and they couldn't afford to waste anything that could be eaten.
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24
Traditionally the offal used is from sheep but beef and pork can also be used.
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25
Most shop bought haggis are filled into synthetic casing, it's not normal practise to be asking your butcher for a sheeps stomach nowadays lol!
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26
Scottish butchers compete fiercely to produce the best haggis, it's a very high accolade to hold here.
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27
And before anyone gives any reviews saying 'disgusting' and leaving a low star rating, please try it first.
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28
I don't say bad things about your more adventurous foods xx
