Follow these steps for perfect results
sheep's paunch
cleaned
sheep's pluck
(heart, liver, and lights)
oatmeal
suet
minced
onions
chopped
salt
to taste
black pepper
to taste
Clean the sheep's paunch and soak it in cold salted water overnight, then turn inside out.
Simmer the heart, lights, and liver for 3 hours.
Mince the lights and heart; grate half of the liver (discard the other half).
In a bowl, mix the minced lights and heart with the grated liver, finely chopped suet, oatmeal, and onions browned in fat.
Season generously with salt and black pepper and moisten with the water in which the pluck was boiled.
Stuff the mixture into the paunch and sew up the opening, leaving space for the oatmeal to swell.
Place the stuffed paunch in a large saucepan of hot water and boil for 3 hours, pricking with a needle as soon as the haggis begins to swell.
Expert advice for the best results
Prick the haggis frequently during boiling to prevent bursting.
Ensure the haggis is cooked thoroughly to an internal temperature of 160°F (71°C).
Everything you need to know before you start
30 minutes
Can be prepared ahead and reheated.
Serve sliced haggis on a warm plate, garnished with mashed turnips and potatoes.
Serve with 'neeps and tatties' (mashed turnips and potatoes).
Pair with a dram of Scotch whisky.
A traditional pairing.
Discover the story behind this recipe
National dish of Scotland
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