TRADITIONAL HAGGIS


INGREDIENTS


1 ox bung (What is this? This is the casing for the sausage. If you can't find this you can make a substitution.)

1.4kg lamb's pluck, (heart, lungs and liver) (You might be able to buy this from a butcher, but as a substitution, you can use other liver if necessary.)

500g of beef, or lamb trimmings or stewing steak

200g of suet

500g of oatmeal, (coarse)


SEASONING (ADJUST TO TASTE)


2 tbsp of black pepper, ground

1 nutmeg, finely grated

4 tbsp of coriander seeds

4 tbsp of fine sea salt

Method


Rinse the whole pluck in cold water. Trim off any large pieces of fat and cut away the windpipe.


Place in a good sized pot and cover with cold water. The lungs float, so keep submerged with a plate or a lid. Bring to the boil and skim the surface regularly. Gently simmer for 2 hours.


Lift the meat from the pot with tongs or a slotted spoon, and rinse in cold water to remove any scum. Place into a bowl and leave to cool.


Strain cooking liquid through a fine sieve and put back on the stove to reduce until you have roughly 500–1l of stock. Leave to cool.


Whilst the stock reduces, finely dice the cooked heart and lungs. Grate the liver using the coarse side of the grater. Finely dice the trimmings. Mix together in a large bowl, along with the suet, oatmeal and spices.


Measure how much stock remains from cooking the pluck, and make up to 1l with cold water. When cool, add to the haggis mixture.


To check the seasoning, pan fry a tablespoon of the mixture for 2–3 minutes and taste.


Add any extra salt, pepper or spice if needed.


Spoon the haggis mixture into the soaked, rinsed ox bung. Be aware the filling swells as it cooks, so pack quite loosely, and keep a little bung at each end.


When the haggis is the size required, expel any extra air, pinch, tie with string and cut with scissors10Tie the new end of the bung, and continue stuffing. Freeze any spare haggises.


Before cooking, pierce the haggis several times with a needle. Place in a pan of cold water, and bring to the boil. Simmer for 1.5–2 hours.


When ready, the internal temperature should read at least 74°C


Serve with mashed potatoes and swede. Or neeps and tatties.