Information about Scottish Haggis plus a
traditional Haggis Recipe
Speciality Dish Scotland - Haggis
Scottish featured Ingredient |
Cooking by Country Main Page
view haggis as Scotland’s National dish. It’s certainly one of the most well
known Scottish foods made even more famous by Robert Burns, the well know
Scottish poet whose birthday is celebrated every year on 25th January –
better known as Burns Night – and at which celebrations it is traditional to
recite his poem “To a Haggis” whilst serving the dish.
Although there is no definitive proof as to the origin of Haggis, very
recent research by a well known English food writer, suggests it may have
its roots in Scandinavia – a notion which, considering the other close links
as mentioned in the main Scotland Cooking by Country page, actually seems
The name “Haggis” is almost certainly related to Nordic
names such as Hagga (the Swedish) and Hoggva (Icelandic) both of which mean
“to chop” which is appropriate as the ingredients which make up Haggis
(mostly sheeps’ offal) are all finely chopped.
Be that as it may, today Haggis is synonymous with Scotland. Whilst he
traditional accompaniment to eat with this wonderful dish is ‘neeps and
tatties’ - swede and potato boiled and mashed together – and really, that’s
all that’s needed .
Today you can buy ready made haggis which only needs reheating for 20
minutes or so, but for those of you who want to have a go at making it from
scratch, below is a basic recipe for you to try. Don’t be put off by the
ingredients, it really is DELICIOUS.
A word about ‘neeps’
Although in Scotland the word neep is short for turnip, what they actually
use is a “yellow turnip” which in other parts of the UK is known as a swede
and in the US a rutabaga.
Offal Main Course Dairy Free Eggless Scotland British
1 Sheep's Stomach
1 Sheep's Heart
1 Sheep's Liver
225g/8oz Fresh Suet
1 teasp Salt
½ teasp Black Pepper
½ teasp Cayenne Pepper
½ teasp Nutmeg
1. Wash the sheep stomach well, rub with salt and rinse thoroughly. Remove the
membranes and any excess fat then soak in cold salted water for several hours.
2. Place the sheep's heart and liver in a large saucepan, cover with cold water
and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
3. Chop the heart coarsely and finely chop the liver.
4. Heat a large frying pan (without any fat) add the oatmeal and cook over a
medium heat until lightly toasted.
5. In a large bowl, mix together all the ingredients (apart from the stomach)
until well blended.
6. Turn the stomach inside out, then loosely stuff with the oatmeal mixture, but
only to about two-thirds full as the oatmeal expands in cooking.
7. Press any air out of stomach and truss securely. Place the stuffed stomach in
a large saucepan, cover with boiling water bring back to the boil, then reduce
the heat and simmer for 3 hours, uncovered, adding more boiling water as
8. Prick stomach several times with a sharp needle when it begins to swell to
prevent it from bursting.
9. To serve - drain well, transfer to a warmed platter, remove the trussing
strings and serve with a spoon.
Traditionally served with neeps 'n tatties.