Haggis (Scottish Food)


Haggis is a Scotland’s national dish, a pudding with a main ingredients consisting sheep’s pluck (liver, heart and lungs). It is slightly spicy and with oaty texture and normally eaten with potatoes and swede or neeps.

Scottish cuisine has specific tradition set of cooking; their cuisines are shared much with British and European cuisine and became ancient and modern style of cooking.

Scotland is natural and rich in dairy products, fish, fruits and vegetables, with a high reliance on simplicity, lack of spices is their reason why some of their dishes are being created without spice.
There are main reasons why Haggis is created and it is also a celebration of Robert Burns Day, held every 25th of January. This celebration is most common in Scotland and Northern Ireland.

Haggis remains popular not just in Scotland but in other countries like USA, Australia and New Zealand. This this is easy to make but some countries are buying imported from Scotland.

If you want to try to cook and taste this recipe, here are the ingredients.


1 sheep stomach, liver, heart and tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. dried ground herbs


Rinse the stomach with warm water and soak in cold salted water overnight.
Rinse the liver, tongue and heart.
In a large pot, boil water and cook the sheep’s part for two hours.
Remove and minced.
Remove the skin and hard part of the boiled recipe.

In a large bowl, combine liver, heart and tongue, suet, onions and toasted oats.
Season with salt and pepper.
Put some cooking water so that the mixture binds well.
Remove the stomach in salted water and fill with 2/3 with mixture.
Sew and tie the stomach to close.
Use the turning fork to pierce the stomach several times so that the Haggis won’t burst.

In a large pot, boil water.
Place the stomach with fillings and careful not to splash.
Cook over high heat for 3 hours.
Serve with mashed potato.

Cooking this dish is very much easy to prepare, you just have to be careful choosing the right parts of the sheep and make sure it is fresh. Never get the parts with a little bit rotten smell.

Already tried and tasted Haggis? Feel free to comment about your experience in this dish, I am sure that you also prepare this dish fast and delicious. Happy Eating!!!

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