Haggis

Experience the heart of Scottish cuisine with haggis, a savory blend of sheep's liver and heart, oats, and spices, all encased in a traditional sheep's stomach. A hearty dish perfect for a cozy winter dinner or a festive celebration.

• 1 whole sheep's stomach
• 500 grams sheep's liver
• 500 grams sheep's heart
• 250 grams oatmeal
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 cup beef broth

Method

1. 1

   In a large bowl, combine the finely chopped liver, heart, oatmeal, salt, black pepper, nutmeg, and cinnamon. Mix well.

2. 2

   Gradually add the beef broth to the mixture until it is moist but not soupy. Adjust seasoning to taste.

3. 3

   Prepare the sheep's stomach by rinsing it thoroughly inside and out, then soak it in cold water for about 30 minutes.

4. 4

   Stuff the sheep's stomach with the oatmeal mixture, leaving enough space for expansion. Sew it closed securely.

5. 5

   Place the haggis in a large pot of simmering water. Cook gently for about 3 hours, ensuring it is fully submerged.

6. 6

   Once cooked, remove the haggis from the pot and allow it to rest for about 10 minutes before slicing.

7. 7

   Serve hot with neeps (mashed turnips) and tatties (mashed potatoes).