Haggis Mutton
Haggis is a traditional Scottish dish made from the minced heart, liver, and lungs of a sheep, mixed with oatmeal, suet, onions, and spices, all encased in the sheep's stomach. The preparation of haggis can be quite involved and may require some specialized ingredients, but if you're up for the challenge, here's a simplified version of a haggis recipe:
Ingredients:
- - 1 sheep's pluck (heart, liver, and lungs) - you can also use lamb's pluck or buy pre-prepared offal from a butcher
- - 1 cup steel-cut oats or pinhead oatmeal
- - 1 cup beef suet (traditional) or vegetable suet (as a substitute)
- - 1 large onion, finely chopped
- - 2-3 tablespoons vegetable oil or beef dripping (for sautéing)
- - 1 teaspoon ground black pepper
- - 1 teaspoon ground allspice
- - 1 teaspoon ground nutmeg
- - 1 teaspoon ground coriander
- - 1 teaspoon salt
- - Sheep's stomach (if available) or a large sausage casing for stuffing
Instructions:
1. Rinse the sheep's pluck thoroughly under cold water to remove any blood or impurities. Place it in a large pot of water, bring it to a boil, and let it simmer for about 1-2 hours or until the meat is tender. Keep the lungs submerged by occasionally pressing them down with a spoon. Drain and let it cool.
2. Once cooled, finely chop the heart, liver, and lungs. Remove any excess fat or gristle.
3. In a separate pot, cook the steel-cut oats or pinhead oatmeal according to the package instructions. Drain and set aside.
4. In a large frying pan, heat the vegetable oil or beef dripping over medium heat. Add the chopped onions and sauté until they become translucent and lightly browned.
5. Add the chopped heart, liver, and lungs to the pan with the onions. Cook for a few minutes until the meat is fully cooked.
6. Stir in the cooked oatmeal, beef suet (or vegetable suet), ground black pepper, ground allspice, ground nutmeg, ground coriander, and salt. Mix everything thoroughly to combine the ingredients.
7. If you have a sheep's stomach, carefully clean and rinse it. Stretch it out and spoon the haggis mixture into it, leaving some room for expansion. Sew the opening tightly with a needle and thread.
8. If you don't have a sheep's stomach, you can stuff the mixture into a large sausage casing, shaping it into a sausage-like roll.
9. In a large pot of boiling water, gently place the stuffed sheep's stomach or sausage casing. Reduce the heat to low and let it simmer for about 3 hours. Make sure to prick the haggis occasionally with a needle to release any trapped air and prevent bursting.
10. Once the haggis is cooked, remove it from the pot, let it rest for a few minutes, and then serve it sliced with mashed potatoes and neeps (turnips) or other traditional Scottish accompaniments.
Please note that traditional haggis recipes may vary, and this simplified version omits some ingredients and steps for ease of preparation. Additionally, sheep's lungs might be challenging to obtain in some regions, so lamb's pluck or pre-prepared offal can be used as a substitute.
Ingredients:
- - 1 sheep's pluck (heart, liver, and lungs) - you can also use lamb's pluck or buy pre-prepared offal from a butcher
- - 1 cup steel-cut oats or pinhead oatmeal
- - 1 cup beef suet (traditional) or vegetable suet (as a substitute)
- - 1 large onion, finely chopped
- - 2-3 tablespoons vegetable oil or beef dripping (for sautéing)
- - 1 teaspoon ground black pepper
- - 1 teaspoon ground allspice
- - 1 teaspoon ground nutmeg
- - 1 teaspoon ground coriander
- - 1 teaspoon salt
- - Sheep's stomach (if available) or a large sausage casing for stuffing
Instructions:
1. Rinse the sheep's pluck thoroughly under cold water to remove any blood or impurities. Place it in a large pot of water, bring it to a boil, and let it simmer for about 1-2 hours or until the meat is tender. Keep the lungs submerged by occasionally pressing them down with a spoon. Drain and let it cool.
2. Once cooled, finely chop the heart, liver, and lungs. Remove any excess fat or gristle.
3. In a separate pot, cook the steel-cut oats or pinhead oatmeal according to the package instructions. Drain and set aside.
4. In a large frying pan, heat the vegetable oil or beef dripping over medium heat. Add the chopped onions and sauté until they become translucent and lightly browned.
5. Add the chopped heart, liver, and lungs to the pan with the onions. Cook for a few minutes until the meat is fully cooked.
6. Stir in the cooked oatmeal, beef suet (or vegetable suet), ground black pepper, ground allspice, ground nutmeg, ground coriander, and salt. Mix everything thoroughly to combine the ingredients.
7. If you have a sheep's stomach, carefully clean and rinse it. Stretch it out and spoon the haggis mixture into it, leaving some room for expansion. Sew the opening tightly with a needle and thread.
8. If you don't have a sheep's stomach, you can stuff the mixture into a large sausage casing, shaping it into a sausage-like roll.
9. In a large pot of boiling water, gently place the stuffed sheep's stomach or sausage casing. Reduce the heat to low and let it simmer for about 3 hours. Make sure to prick the haggis occasionally with a needle to release any trapped air and prevent bursting.
10. Once the haggis is cooked, remove it from the pot, let it rest for a few minutes, and then serve it sliced with mashed potatoes and neeps (turnips) or other traditional Scottish accompaniments.
Please note that traditional haggis recipes may vary, and this simplified version omits some ingredients and steps for ease of preparation. Additionally, sheep's lungs might be challenging to obtain in some regions, so lamb's pluck or pre-prepared offal can be used as a substitute.
