Follow these steps for perfect results
sheep's pluck
cleaned
sheep's stomach
cleaned
suet
grated
oatmeal
salt
pepper
mixed herbs
Wash the sheep's stomach thoroughly with cold water.
Bring the stomach to a boil in a pan of water, scrape, and clean it.
Leave the stomach to soak overnight.
Prepare the sheep's pluck (heart, liver, and lungs).
Grate the suet.
Combine the pluck, suet, oatmeal, salt, pepper, and mixed herbs in a bowl.
Stuff the mixture into the cleaned sheep's stomach.
Sew or tie the stomach closed securely.
Place the stuffed haggis in a large pot of boiling water.
Simmer gently for approximately 2-3 hours, ensuring the haggis doesn't burst.
Remove the haggis from the water and let it rest for a few minutes before serving.
Serve hot, traditionally with mashed turnips (neeps) and mashed potatoes (tatties).
Expert advice for the best results
Ensure the haggis is cooked thoroughly to ensure food safety.
Prick the haggis a few times before boiling to prevent it from bursting.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve in a rustic bowl alongside neeps and tatties.
Serve hot with mashed turnips (neeps) and mashed potatoes (tatties).
Drizzle with whisky sauce.
A peaty Scotch complements the haggis.
Discover the story behind this recipe
National dish of Scotland, often served at Burns Night.
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