Traditional Scottish Fare – Robert Burns immortalised in Poetry
The first time I had Haggis was in North Berwick in Scotland. It was an interesting flavour. Not sure whether I could eat it daily :). If you feel like trying a bit of Scottish tradition and history. This is a classic Haggis recipe.
1 Sheep’s bag and pluck (Offal – heart, liver and lungs)
230 grams pinhead oatmeal
230 grams minced suet (raw beef or mutton fat)
4 level tablespoons of salt
2 level teaspoons of pepper
4 medium sized blanched onions
1 level teaspoon of mixed herbs
Wash the bag in cold water, clean it well and leave it overnight in the fridge with a little salt. Wash the pluck, put in a pan of boiling water with the wind pipe hanging out. When cold cut off the wind pipe, grate the liver, mince the heart, suet and onions. Toast the oatmeal then add along with salt, pepper, herbs and one pint of liquid in which the pluck was boiled. Mix well. Fill the bag more than half full. Sew up the bag and place in boiling water, boil for three hours and prick it occasionally to keep from bursting. Spoon filling out. Serve with vegetables. Just a small portion on each plate.