National Scottish dish-Haggis
Written by  Jan 12, 2022 - 221 Views

National Scottish dish-Haggis Featured

Haggis is the national dish of Scotland made from lamb giblets, minced with onions, oatmeal, lard, seasonings and salt and cooked in a lamb stomach.

A kind of homemade sausage. Haggis is served with mashed rutabagas and potatoes. We have repeatedly written that most traditional dishes are formed from the preferences of the poorest strata of different peoples. Similarly, Haggis was prepared from sheep's offal intended for disposal. In Scotland, haggis is prepared for dinner on January 25, the birthday of the poet Robert Burns. This is the most famous Scottish delicacy. We would refer it to the category of dishes – kashinka, they are found in German (knopp) and West Slavic cooking. Not everyone accepts a dish when they know what it's made of and how it's made. But, for example, liver sausage is quite popular and delicious. So it's worth trying Haggis.

You will need:

Sheep (pork) giblets: 1 lung (optional), 1 stomach (can be replaced with an artificial sausage wrap), 1 heart, 1 liver, 1 tongue.

fresh lard 200 grams
3/4 cup oatmeal (oatmeal)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper (hot red pepper)
1/2 teaspoon nutmeg
dried herbs – dill, parsley, etc.


Wash your lungs and stomach well, rub well with salt, and then rinse well with water again. You don't have to use the easy one.

Remove excess film and fat from the stomach and soak it in cold salted water for 12-24 hours. Before filling the stomach, turn it inside out.
In a saucepan for 30 minutes, boil the liver and heart over low heat.
Next, fry the oatmeal, preferably in the oven on a baking sheet, until golden brown.

Next, it is better to grind all the ingredients in a meat grinder with a large grid cell and mix well.

Plug one end of the stomach. Freely pack the resulting minced meat in the stomach, filling up to two-thirds of the volume, remembering that oatmeal increases in volume during cooking. By drowning out the other side of the stomach, remove all air from it.

The last stage is cooking haggis. In a saucepan, boil water and put the resulting stomach sausage until it is completely submerged. Cook on low heat for 3 hours, uncovered, adding water as it boils away. Poke the stomach several times with a sharp needle, when it begins to swell, this will prevent it from bursting.

Traditionally, haggis is served with mashed potatoes, turnip puree.

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