Recipe: Homemade Haggis
- Feeding the Family
- Published on Tuesday, 24 January 2023 11:42
- Last Updated on 23 January 2023
- Monica Costa
- 0 Comments
To celebrate Burns this 25th January, here’s the recipe for homemade Haggis courtesy of Pipers Farm.
In 1801, on the 5th anniversary of the death of Robert Burns, his friends got together to celebrate his life. Burns immortalised haggis in his most famous poem, so it was the obvious food to serve. This celebration has continued every year on Burns’ birthday, 25 January, ever since. Events are held across the world, where people recite his poetry, sing, drink the finest whisky and – of course – eat haggis.
When it comes to Haggis the biggest myth of all, in a way, is that haggis belongs to Scotland alone. Haggis is actually a very ancient, global dish. Dating back thousands of years, when hunters returned with their kill they would cook-up the parts of the animal that needed to be eaten first. The fresh offal would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made saucepan (the stomach). The dish originates from the days of the old Scottish cattle drovers.
When the men left the Highlands to drive their cattle to market in Edinburgh, the women would prepare rations for them to eat during the long journey. They used the ingredients available in their homes and packaged them in a sheep’s stomach allowing for easy transportation during the journey.
300g Lamb’s Liver
300g Saddleback Pig’s Liver
150g Lamb’s Heart
150g Saddleback Pig’s Heart
400g Diced Lamb
400g Beef Suet
300g British Organic Rolled Oats
25g Pure Sea Salt
12g Black Pepper
10g Ground Coriander Seed
10g Dried Garden Herbs (sage and rosemary)
1 Ox Bung
Wash the bung and soak it in a bowl of cold water for 24 hours.
Dice the offal and mix with the diced meat, salt, herbs, and spices.
Put the mixture through a mincer and using a course blade mince through just once.
Give the meat a quick knead to ensure it is thoroughly mixed.
Cut the ox bung in half. Take one end and tie a tight knot in it.
Carefully spoon the mix into the ox bung, don’t pack it too tightly or there’s a risk of it bursting when cooking. You will end up with a slightly soft, oval-shaped ball.
Tie the haggis off the other end as tight as you can, leaving an inch of skin at either end.
Repeat for the second haggis.
To cook, place the haggis into a pan of gently simmering water (not boiling) and leave to cook for 2 hours. You may have to top the water up during this time.
To serve the haggis, slice through the skin and spoon out the meat, serve with mashed swede and parsnip, gravy, and buttered greens.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums