- Ready in: 2 hours 30 minutes plus overnight
- Serves: 6
- Complexity: easy
- kcal: 228
- 1 sheep's stomach
- heart & lungs of 1 lamb
- 500 g lamb trimmings
- 1 tsp SIDS CRAZY SALT
- 225 g oatmeal
- 60 g SIDS SALT & PEPPER
- 1 tsp dried coriander
- 1 tsp mace
- 1 tsp nutmeg, ground
- water, enough to cook the Haggis
- stock from lungs & trimmings
Wash the lungs, heart & liver. Place in a pot of cold water with the meat trimmings and SIDS CRAZY SALT. Boil then simmer for 2 hours. When cooked, strain off the stock and set aside.
Mince the lungs, heart & trimmings then put the mixture in a bowl and add the finely chopped onions, oatmeal and seasonings, including SIDS SALT & PEPPER. Mix well and add enough stock to moisten the mixture. (It should have a soft, crumbly consistency)
Spoon the mixture into the sheep's stomach, so that it is just over ½ full. Sew up the stomach with strong thread then prick several times to let the steam escape.
Place haggis in a pot of boiling water (enough to cover it) and cook for 3 hours.
To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede) and tatties (mashed potatoes).
History: Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. Popular theory is that it was imported by the Viking invaders. The first known written recipes for a dish of the name made with offal and herbs, are, as "hagese", in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, North West England and, as "hagws of a schepe" from an English cookbook also of c1430.
Þe hert of schepe, þe nere þou take,
Þo bowel noght þou shalle forsake,
On þe turbilen made, and boyled wele,
Hacke alle togeder with gode persole,"