Traditional Scottish Recipes Haggis

TRADITIONAL SCOTTISH HAGGIS RECIPE

Steps:

• Take the sheep's stomach and soak it in salted water. Once it is soaked, turn it inside out.
• Now take a large pot and fill it with water. Add the pluck of sheep in it.
• Let it simmer on a slow flame until it gets tender. This may take around 2 hrs.
• Now remove it from the heat and allow it to cool in the same pot and water overnight.
• Next day, strain the entire pluck. Once it is strained, reserve the stock for later use.
• Take a large bowl and add the strained pluck in it.
• Finely chop the meat of the pluck. Now season the meat with salt, black pepper, red chilli flakes, thyme and chopped onions.
• In a pan, add butter and toast the oatmeal for around 5-10 mins in a medium low flame. Add this lightly toasted oatmeal in the seasoned meat too.
• In this, add the suet and 2-3 cups of the reserved stock. Mix well until the entire mixture is combined together.
• Now take the soaked stomach of the sheep. Fill it with the spicy meat mixture until it is half full. Sew the stomach tightly with a strong thread so that it doesn't explode during cooking.
• With a skewer, make a few holes on the sewed stomach so that it gets cooked properly.
• In a large pot, add water and bring it to boil. Now place the spicy sewed up stomach in the boiling water and allow it to cook for around 3 hrs. Keep adding more water in the pot.
• Transfer the haggis on a nice serving platter. Cut it open with a sharp knife.
• Garnish it with green chillies and parsley.