Glasgow – Haggis
Sometimes it’s better to not know what is in a popular food item… For those of you with sensitive stomachs, you may not want to know what is in Haggis, a trademark dish from Scotland. It can be enjoyed in many great restaurants and taverns in the city of Glasgow.
The dish is made with sheep’s pluck (another word for the heart, lungs, and liver of the animal), oatmeal, onion, suet (animal fat), spices, salt and pepper, and some stock. The mixture is then placed into a sheep stomach (or sausage casing if you buy it from a store) and is cooked for approximately three hours. Talk about not letting any part of the animal go to waste!
What you need:
- 1 sheep’s stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
- heart and lungs of one lamb
- 450g/1lb beef or lamb trimmings, fat and lean
- 2 onions, finely chopped
- 225g/8oz oatmeal
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp ground dried coriander
- 1 tsp mace
- 1 tsp nutmeg
- water, enough to cook the haggis
- stock from lungs and trimmings
How to make it:
- Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
- When cooked, strain off the stock and set the stock aside.
- Mince the lungs, heart and trimmings.
- Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. 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 it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.
- Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
- To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and filling (mashed potatoes).
trademark = característico
oatmeal = avena
stock = caldo
soaked = voz rota
trimmings = guardición
minced mixture= mezcla de carne picada
filling = relleno
neep = nabo