How to Make a Scottish Haggis

Step-by-Step Guide

1. 1

   Step 1: If you're going to use the stomach or sausage casing

   Remove the ventricles from the heart and cut the tongue, liver and heart into manageable 1-inch cubes.
   
   Set the suet aside.,, Mince into a fine chop or grind.,,,, Season with salt, pepper, and dried herbs.
   
   Moisten with some of the cooking water so the mixture binds., Cover with water by 4 inches (10.2 cm), bring to a boil on high heat and then reduce to a simmer for 30 minutes.
   
   Add the liver and allow to simmer for a further 20 minutes.
   
   Add the diced onions and allow to simmer for a further 10 minutes.,,,, Turn the oven down to 350 degrees F.
   
   Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper. , As in most dishes, spices and herbs will be adjusted to fit quantities.
   
   Adjust the spices and seasonings to your liking., Add enough of the reserved stock to bind the mixture together.
   
   It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball., Cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
   
   Or If using the stomach or sausage casing, remove it from the cold salted water and fill 2/3 with the mixture.
   
   Sew or tie the stomach or sausage casing closed.
   
   Use a turning fork to pierce the stomach or sausage casing several times.
   
   This will prevent the haggis from bursting.
   
   In a large pot of boiling water, gently place the filled stomach, being careful not to splash.
   
   Cook over high heat for 3 hours.
2. 2

   Step 2: rinse it thoroughly and soak it overnight in cold salted water.

3. 3

   Step 3: Trim the fat and sinew from the tongue

4. 4

   Step 4: suet and heart.

5. 5

   Step 5: In a large pot of boiling

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   Step 6: salted water

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   Step 7: cook these parts over medium heat for 2 hours.

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   Step 8: Remove from the hot water and drain well.

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   Step 9: Trim any remaining gristle or skin and discard.

10. 10

    Step 10: Separate the suet from the sinew and finely chop the fat

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    Step 11: discarding the sinew.

12. 12

    Step 12: Peel the onions and dice into 1-inch chunks.

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    Step 13: In a large bowl

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    Step 14: combine the minced liver

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    Step 15: tongue

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    Step 16: onions

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    Step 17: and toasted oats.

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    Step 18: Put the cubed tongue and heart into a large pot.

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    Step 19: Ladle out and reserve 4 cups of the cooking liquid from the pot before draining out the contents into a colander.

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    Step 20: Return the hot mixture into the pot and stir in the chopped suet.

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    Step 21: Grind the mixture using a hand grinder or electric mixer attachment.

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    Step 22: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown

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    Step 23: stirring regularly

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    Step 24: about 10 minutes.

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    Step 25: Test the spice levels and seasonings.

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    Step 26: Add the ground mixture to the dry ingredients and combine thoroughly with your hands.

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    Step 27: Once the seasoning is correct

28. 28

    Step 28: put the filling into an oven-proof dish that is big enough to take all the mixture.

Detailed Guide

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