Description
Discover the unique twist on the classic Scottish dish, Haggis, made with a blend of meats and spices, perfect for a hearty meal.
Ingredients
Scale
- 1 sheep’s stomach (cleaned and prepared)
- 1 pound lamb shoulder, finely chopped
- 1 pound beef suet, finely chopped
- 1 cup oatmeal
- 1 large onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 2 cups beef broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the chopped onion in a bit of oil over medium heat until translucent, about 5 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the lamb shoulder, beef suet, oatmeal, sautéed onion, salt, black pepper, coriander, cumin, allspice, nutmeg, parsley, and thyme. Mix well until all ingredients are evenly incorporated.
- Carefully stuff the mixture into the prepared sheep’s stomach, leaving enough room for expansion. Sew the opening closed with kitchen twine.
- Place the stuffed stomach in a large pot and cover it with beef broth. Bring to a simmer over medium heat.
- Once simmering, cover the pot and transfer it to the preheated oven. Bake for 2 hours, adding more broth if necessary to keep the haggis submerged.
- After 2 hours, remove the haggis from the oven and let it rest for 10 minutes before slicing.
Notes
- For a vegetarian version, replace the meat with lentils and mushrooms, and use vegetable broth instead of beef broth.
- Serve with traditional sides like mashed potatoes and turnips, or try it with a spicy mustard for an extra kick.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 25g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: varies
- Protein: 25g
- Cholesterol: varies