Haggis
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (lamb heart, lamb liver, oats, suet) · dairy (lamb heart, lamb liver, oats, suet) · egg (lamb heart, lamb liver, oats, suet) · peanut (lamb heart, lamb liver, oats, suet) · tree nut (lamb heart, lamb liver, oats, suet) · sesame (lamb heart, lamb liver, oats, suet) · soy (lamb heart, lamb liver, oats, suet) · shellfish (lamb heart, lamb liver, oats, suet) · fish (lamb heart, lamb liver, oats, suet)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 300 g | lamb liver |
| 300 g | lamb heart |
| 300 g | ground lamb |
| 2 unit | onion (finely chopped) |
| 200 g | steel-cut oats |
| 150 g | beef or lamb suet |
| 2 tsp | black pepper |
| ½ tsp | nutmeg |
| 2 tsp | salt |
Steps
- simmer30 minheart tender enough to minceGently simmer the lamb heart until partly tender, then cool enough to handle. This head start prevents the muscular heart pieces from remaining chewy after the final steaming.
- prep15 minoffal finely mincedFinely mince the cooked heart and raw liver, then combine with ground lamb. Keep the pieces small and even so the finished haggis slices cohesively rather than breaking around large chunks.
- toast6 minoats fragrant but not darkToast the oats in a dry pan until fragrant. This develops their nutty flavor and reduces the raw cereal taste without cooking them fully before they absorb meat juices.
- mix8 minloose evenly seasoned fillingMix meats, onion, toasted oats, suet, pepper, nutmeg and salt with enough cooking liquid to make a moist loose mixture. The oats swell during cooking, so the uncooked filling should not already be stiff.
- steam120 mincovered basin, filling set throughPack into a greased heatproof basin with expansion room, cover securely and steam until cooked through and cohesive. Maintain steady steam and top up the pot with boiling water as needed so the basin never cooks dry.
- rest10 minset enough to spoon or sliceRest briefly before turning out or spooning from the basin. Serve hot, traditionally with potatoes and turnips, while the oats are tender and the peppery offal mixture remains moist.