Scottish national dish documented since the 18th century, celebrated every January 25 on Burns Night in honor of the poet Robert Burns, traditionally prepared using all parts of the lamb.
International
Haggis
Traditional Scottish haggis, authentic step-by-step recipe with oats and lamb offal.
- Scotland
- MAIN COURSES
- High protein
- medium-high
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 22 g
- Carbohydrates 24 g
- Fat 26 g
Story behind the dish
Preparation
Haggis is a Scottish preparation with high difficulty. Reserve about 220 minutes in total (40 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 lamb stomach (or artificial casing).
- Have ready: 400 g of lamb offal (heart, liver, lung).
- Have ready: 200 g minced lamb suet.
- Have ready: 150 g of toasted oats (pinhead oatmeal).
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the offal in salted water for 2 hours until…
Cook the offal in salted water for 2 hours until tender, reserving the broth. Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference. Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Finely chop the cooked offal along with the onion
Finely chop the cooked offal along with the onion. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix with tallow
Mix with the suet, toasted oats, nutmeg, pepper and salt, adding broth until a moist consistency is achieved. Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference. Taste before serving: the balance between salt, acidity and fat defines the final result.In demanding recipes, do not improvise times: precision makes the difference.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Fill the casing (stomach or artificial casing) without squeezing too much.
Stuff the casing (stomach or artificial casing) loosely, leaving room for the oats to expand. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Tie the end tightly and prick the cover several times with a needle
Tie the end tightly and prick the cover several times with a needle. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook in water over low heat (without boiling vigorously) for 2
Cook in water over low heat (without boiling hard) for 2.5-3 hours. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Prickling the casing prevents it from bursting during cooking.
- It is traditionally served with mashed potatoes (tatties) and mashed turnips (neeps).
Variations
- Vegetarian haggis (with lentils and mushrooms instead of offal).
- Version in a modern sausage casing, easier to prepare.
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