How to Cook Haggis

How to Cook Haggis How to Cook Haggis If you are a connoisseur of good food, then you surely ought to taste haggis. It is a traditional dish from Scotland. Robert Burns, a famous poet from Scotland dedicated a poem to haggis. To commemorate this, a supper consisting of haggis is organized every year on Jan 25th and a toast is offered in his memory.

Haggis is a type of sausage made from the left-over pieces of the sheep like the lungs, but since it is difficult to find such meat, any organ of the sheep like heart and liver will do. In fact, you can even cook a variation of the traditional haggis by including some vegetables instead of meat. This is especially useful for people having an aversion to meat. Let us then understand how to cook haggis in the easy way.

In the first step in how to cook haggis, you have to learn how to prepare the meat. You need to find the stomach of a sheep and wash it properly and then allow it to soak throughout the night. After that, the lungs, heart and liver need to be boiled and the suet finely cut.
You need some crisp oatmeal for the dish. You can get this by keeping it in the oven for a few minutes. Make sure that the oatmeal is as crisp as required.
Keep the stock of the boiled organs and then chop or mince them finely. After they are reduced to small shreds, you can put them in a bowl along with some stock. The stock is an important part of the preparation and should not be thrown away.
You can add the boiled heart, liver and lungs to the bowl after mincing them thoroughly. Next, you can also add the finely cut suet, onions which have been chopped nicely and also some herbs. The herbs maybe rosemary and thyme. Make a consistent mixture from all the ingredients and blend them in detail.
Add the oatmeal and make a smooth mixture. Put everything inside the sheep’s stomach and leave some space for the expansion of the oatmeal. You can press and let out the air inside the stomach.
Next, you can sew the stomach nicely and put it inside boiling water. Making some holes in the haggis will allow cooking to be hastened. It will take about 3 hours of simmering on slow fire to cook the haggis properly. Wait patiently, for the haggis will not taste nice if left half-cooked.
Finally, the dish is cooked and you can taste it after tearing away the sheep’s stomach. Actually, you can also use artificial casings instead of the stomach.

Now is the time to savor the taste of the dish along with neeps and tatties (mashed turnips and mashed potatoes). Don’t forget to add some whisky. Now that you know how to cook haggis, invite your friends over and let them taste the delicacy and guess its ingredients! You will have a hard time convincing them.

Watch a video instruction on how to cook haggis