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.
Step 1Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of bouillon and bring to the boil.
Step 2Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later.
Step 3While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes.
Step 4Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture.
Step 5In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper.
Step 6Mix the ingredients together and add the chopped meat and gently mix thoroughly.
Step 7Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string.
Step 8Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water.
Step 9Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in necessary.
Step 10Serve a hearty spoonful of Haggis with traditional Neeps and Tatties.
- 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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