Today we are going to learn how to prepare a traditional dish from Scotland called Haggis. Haggis is traditionally made with the sheep’s stomach filled with its heart, liver and tongue.
We should keep a good hand on traditional dishes too so that the essence of traditions does not fade away with time. This recipe is filled with some healthy nutrients like iron, magnesium, selenium, calcium, zinc and copper.
To make haggis pudding, we have to put the sheep’s stomach in cold salted water overnight. Boil the sheep’s liver, heart and tongue and season them with salt, pepper and herbs. Put this mixture inside the stomach and put it gently in boiling water and cook it for some hours. The dish is ready to be served.
But this was just an overview of the full recipe, as more detailed steps are mentioned below. But here are some other amazing recipes that you should definitely try.
1. Escargots a la Bourguignonne– Escargots is a French term used for snails. This is an amazing French recipe which is then liked by German people also. These snails are also known as burgundy snails or Roman snails.
2. Souse Meat– Souse meat is a Caribbean dish which you can easily make at your home. They were making spicy meat which was named Souse meat. The meat was really tasty and I observed how they were making it very carefully.
3. Irish White Pudding– I fell in love with white pudding living in New York and eating numerous Sunday breakfasts at our local Irish pub, Fiona’s.
4. Corn Nuggets Salmon Stir Fry– Make your own take-out quality stir fry at home with this Salmon Stir Fry recipe. This yummy Asian stir fry recipe is quick to make, high in protein, and packed with fresh vegetables.
- 1 Sheep Stomach
- 1 Sheep Liver
- 1 Sheep Heart
- 1 Sheep Tongue
- 1/2 Pound Suet
- 3 Medium Onions
- 1/2 Pound Dry Oats
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tsp Dried Ground Herbs
- First, rinse the sheep's stomach thoroughly and soak it overnight in cold saltwater.
- Rinse the sheep's liver, heart and tongue. In a large pot with boiling water, cook these in salted water for 2 hours over medium flame. Remove and mince and remove any extra skins and discard them.
- Take a large bowl, combine the liver, heart, tongue, suet, onions and oats. Mix all of them properly. Season it with salt, pepper and herbs. Remove the stomach from cold water and fill 2/3rd of the mixture. Then tie the stomach closed with the mixture inside it. This will prevent the dish from bursting.
- Take a large pot with boiling water and gently place the stomach in it without splashing the mixture in it. Cook it for over 3 hours. The haggis is ready.
- Take a small bowl, mash some boiled potatoes with salt seasoning and serve it with the haggis.