Scottish Haggis
A home-kitchen Scottish haggis with lamb offal, shoulder, toasted oatmeal, onion, suet, and warm spices.
Equipment
- Large saucepan
- Food processor or meat grinder
- 2-quart heatproof pudding basin
- Large lidded stockpot
Ingredients
Meat and Oatmeal
- 1 lb lamb shoulder trimmed and cut into chunks
- 8 oz lamb liver trimmed
- 8 oz lamb heart trimmed
- 6 oz beef suet finely chopped
- 1 1/2 cups coarse pinhead oatmeal
Seasoning
- 2 medium yellow onions finely chopped
- 2 cups low-sodium lamb or beef stock plus more if needed
- 2 tsp fine salt
- 1 1/2 tsp ground black pepper
- 1 tsp ground coriander
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
Instructions
Cook and Mince:
- Toast the oatmeal in a dry skillet over medium-low heat for 8 to 10 minutes, stirring often, then cool.
- Simmer the lamb shoulder, liver, and heart in water to cover for 60 minutes. Drain, cool, and mince with the onions into a coarse irregular mixture.
Mix and Steam:
- Combine the minced meat, onions, suet, toasted oatmeal, stock, salt, pepper, coriander, nutmeg, and allspice. The mixture should be moist but not soupy.
- Pack loosely into a greased pudding basin, cover tightly with parchment and foil, and steam over gently simmering water for 2 hours. Add water to the pot as needed.
- Rest 15 minutes, loosen the edge, and turn out. Slice or spoon onto plates.
Notes
- This accessible basin method keeps the classic oatmeal-and-offal character without requiring a natural casing.
- Serve with mashed neeps and tatties; refrigerate leftovers for up to three days.
Nutrition
Calories: 510kcalCarbohydrates: 19gProtein: 31gFat: 34gSaturated Fat: 14gCholesterol: 180mgSodium: 820mgFiber: 3gSugar: 2g