Main dish

Traditional Haggis

Name: Traditional Haggis
Yield: about 6 haggises (24 servings)
Cuisine: Ray Peat
Ingredients: 1 ox bung, soaked for 4 hours and cleaned; 3 lbs lamb’s pluck (heart, lungs, and liver); 1 lb beef or lamb trimmings (or stewing steak); 7 oz suet; 1 lb coarse oatmeal; 2 tbsp ground *black pepper*; 1 tsp finely grated *nutmeg*; 4 tsp freshly ground *coriander seeds*; 4 tsp fine sea salt

ServesSrvabout 6 haggises (24 servings)Ca:PCa:P1:13.6

Ingredients

1 ox bung, soaked for 4 hours and cleaned
3 lbs lamb’s pluck (heart, lungs, and liver)
1 lb beef or lamb trimmings (or stewing steak)
7 oz suet
1 lb coarse oatmeal

Seasoning (adjust to taste):

2 tbsp ground black pepper
1 tsp finely grated nutmeg
4 tsp freshly ground coriander seeds
4 tsp fine sea salt

Directions

Rinse the lamb pluck in cold water. Trim fat and cut away the windpipe.
Place pluck in a pot and cover with cold water. Keep lungs submerged with a plate. Bring to boil, skim, then simmer gently for 2 hours.
Remove meat, rinse in cold water, and let cool.
Strain and reduce cooking liquid to about 2–4 cups stock. Cool.
Dice heart and lungs finely. Grate liver. Dice trimmings. Mix with suet, oatmeal, and spices.
Add cooled stock (up to 4 cups total) to mixture and combine well.
Test seasoning by pan-frying a spoonful. Adjust salt/spices if needed.
Spoon mixture into soaked ox bung, loosely (filling swells when cooked). Leave space at each end.
Expel air, pinch and tie ends with string, cutting excess. Repeat for remaining filling.
Before cooking, pierce haggis several times with a needle. Place in cold water, bring to boil, and simmer 1.5–2 hours until internal temp reaches 165 °F.
Serve with mashed potatoes and swede (“neeps and tatties”).

Contribution

Original recipe

Ingredients

1 ox bung, soaked for 4 hours and cleaned
3 lbs lamb’s pluck (heart, lungs, and liver)
1 lb beef or lamb trimmings (or stewing steak)
7 oz suet
1 lb coarse oatmeal
2 tbsp ground *black pepper*
1 tsp finely grated *nutmeg*
4 tsp freshly ground *coriander seeds*
4 tsp fine sea salt

Steps

Rinse the lamb pluck in cold water. Trim fat and cut away the windpipe.
Place pluck in a pot and cover with cold water. Keep lungs submerged with a plate. Bring to boil, skim, then simmer gently for 2 hours.
Remove meat, rinse in cold water, and let cool.
Strain and reduce cooking liquid to about 2–4 cups stock. Cool.
Dice heart and lungs finely. Grate liver. Dice trimmings. Mix with suet, oatmeal, and spices.
Add cooled stock (up to 4 cups total) to mixture and combine well.
Test seasoning by pan-frying a spoonful. Adjust salt/spices if needed.
Spoon mixture into soaked ox bung, loosely (filling swells when cooked). Leave space at each end.
Expel air, pinch and tie ends with string, cutting excess. Repeat for remaining filling.
Before cooking, pierce haggis several times with a needle. Place in cold water, bring to boil, and simmer 1.5–2 hours until internal temp reaches 165 °F.
Serve with mashed potatoes and swede (“neeps and tatties”).

Nutrition Facts

Per serving (1 of 24). Does not change when you scale ingredients.

Calories 265.2208333333333
Total Fat 306.2g
Saturated Fat 145.2g
Trans Fat 4g
Polyunsaturated Fat 16.4g
Monounsaturated Fat 95.8g
Cholesterol 4267.2 mg
Sodium 8741.3 mg
Carbohydrate 419.9g
Fiber 31.4g
Sugar 0.1g
Protein 467.4g
Calcium 517.7 mg
Phosphorus 7030.6 mg
Ca:P ratio 1:13.6
Vitamin A 67658.1 mcg
Vitamin C 17.7 mg
B1 (Thiamin) 4.8 mg
B2 (Riboflavin) 39.9 mg
B3 (Niacin) 222.7 mg
B5 (Pantothenic) 100.4 mg
B6 17.7 mg
Folate 4750.9 mcg
B12 820 mcg
Vitamin K 104.2 mcg
Copper 134.7 mg
Zinc 88 mg
Selenium 807.5 mcg

Ingredients

Directions

Contribution

Nutrition Facts

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