Published: by Absolutely Recipes, in the Meat recipes category.

Haggis Recipe.

Ingredients:

1 Beef Bung (Soaked and Rinsed)
3 Lbs Lamb Pluck (Liver, Lungs and Heart)
1 Lb Stewing Steak
1/2 Lb Suet
1/2 Lb Oatmeal (Coarse)
2 TBSP Ground Black Pepper
1/4 TBSP Ground Nutmeg
4 TBSP Coriander Seeds
4 TBSP Sea Salt

Recipe Instructions:

Rinse the pluck in cold water and trim off any large parts of fat, cut away the windpipe.
Place the pluck in a large pot and cover with cold water, cover and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium-low and simmer for 2 hours.
Remove the meat from the pot and rinse in cold water to remove any scum.
Place in a bowl and allow to cool completely.
Strain the cooking liquid to remove and scum and place back on the stove to reduce to about 1/2 quart.
Once reduced, remove from heat and allow to fully cool.
While the stock is reducing, finely dice the heart and lungs, grate the liver (coarsely) and finely dice the trimmings.
Mix together in a large glass bowl with the suet, oatmeal and spices until evenly combined.
Measure the reduced stock and make up to 1 quart by adding cold water.
When the stock is completely cooled, add it to the haggis mixture in the glass bowl.
Loosely spoon the haggis mix into the beef bung and tie one end, leaving a little extra of the bung either side of the string.
When the haggis is the required size, gently squeeze to expel extra air.
Continue stuffing the haggis until full, tie the new end, leaving a little of the bung betweenboth sides of the string to allow the filling to expand.
Pierce the haggis several times with a clean pin or needle, place into a medium to large sized pan cover with cold water and bring to the boil over medium-high heat.
Once boiling reduce heat to medium-low and simmer for 1 1/2 to 2 hours.
The haggis is cooked when the internal temperature reaches at least 165 degrees.
Remove from pan, allow to stand for 5 minutes, slice and serve with mashed potatoes and rutabega (tatties and neeps).

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