Haggis was a popular meal for the poor, as it was made from cheap leftover parts of a sheep the most common livestock in Scotland. Those parts would otherwise be thrown away. The sausage still is widely available in supermarkets in Scotland. A traditional haggis recipe describes haggis as sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal (often lightly toasted), suet, spices such as salt, pepper, coriander, cinnamon, and nutmeg, mixed with stock, and traditionally stuffed inside the sheep’s stomach, which is sewn closed. The haggis is traditionally cooked by boiling (for up to three hours). Haggis should be cooked below water boiling temperature which prevents the risk of bursting. Commercial haggis is largely made from pig, rather than sheep and is stuffed in artificial casings, rather than stomachs. Cooked Haggis is normally served with Scotch whisky.

Lamb heart400 g0.88 lb
Lamb liver300 g0.66 lb
Lamb lungs or lamb trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Oatmeal500 g1.10 lb
Onions100 g2 onions
Salt21 g3 tsp
Pepper4.0 g2 tsp
Coriander2.0 g1 tsp
Nutmeg2.0 g1 tsp
Cinnamon2.0 g1 tsp
  1. Cover the meat with water and boil until cooked through. Save the stock.
  2. Chop finely the onions.
  3. Grind the meat with 1/4” (6 mm) plate.
  4. Mix it all together with the seasoning and the meat stock.
  5. Stuff into the the stomach and tie off the end.
  6. Cook in water at 85º C (185º F) for 2-3 hours until meat reaches 72º C (160º F) internal temperature.
  7. Cool in cold water, then hang in air to evaporate moisture.
  8. Refrigerate.
In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10 to 15% of the traditional recipe.

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