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Simple Haggis
Cooking Time 3 hours Minutes
Ingredients
11
Portions
6
Check out this simple Haggis recipe by Fraser Soutar of Caterite. Try replacing the liver with minced lamb and pork for a less ‘offal’ version.
Ingredients
11 Total- 2 large onions
- 50 g lambs liver
- 250 g pork liver
- 25 g Country Range Beef Bouillon Mix
- 250 g suet
- 250 g oatmeal
- 1 tbsp Country Range Sage
- 2 tbsp all spice
- 2 tbsp Country Range Ground Coriander
- 2 tbsp Country Range Cracked Black Pepper
- 1 tbsp salt
Method
-
1
Step 1
Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of bouillon and bring to the boil. -
2
Step 2
Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later. -
3
Step 3
While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes. -
4
Step 4
Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture. -
5
Step 5
In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper. -
6
Step 6
Mix the ingredients together and add the chopped meat and gently mix thoroughly. -
7
Step 7
Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string. -
8
Step 8
Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water. -
9
Step 9
Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in necessary. -
10
Step 10
Serve a hearty spoonful of Haggis with traditional Neeps and Tatties.
Ingredients
11 Total- 2 large onions
- 50 g lambs liver
- 250 g pork liver
- 25 g Country Range Beef Bouillon Mix
- 250 g suet
- 250 g oatmeal
- 1 tbsp Country Range Sage
- 2 tbsp all spice
- 2 tbsp Country Range Ground Coriander
- 2 tbsp Country Range Cracked Black Pepper
- 1 tbsp salt
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