Haggis

2 servings

60 minutes

In Scottish cuisine, haggis plays the role of a sacred monster: it is worshiped, it is proclaimed a symbol of national identity. This recipe is close to the canonical one: haggis is boiled in a bag made from a sheep's stomach - this is how it was prepared in Scotland hundreds of years ago. Recipe from the restaurant "Scottish Cage".

Energy value per serving

• Calories: 3347.6
• Proteins: 439.8g
• Fats: 167g
• Carbohydrates: 19.6g

Ingredients

• Lamb stomach: 1 pc
• Lamb's heart: 1 pc
• Lamb liver: 1 pc
• Lamb fat: 200 g
• Onion: 3 pc
• Salt: 1 tsp
• Ground black pepper: 0.5 tsp
• Cayenne pepper: 0.3 tsp
• Nutmeg: 0.5 tsp
• Bouillon: 0.8 glass

Cooking steps

1. Thoroughly wash the lamb stomach on all sides and soak it for a day. If soaking under running water is not possible, you can simply change the water periodically.

   Required ingredients:

   • Lamb stomach: 1 piece

2. Cut the offal into cubes of about 5-6 mm.

   Required ingredients:

   • Lamb's heart: 1 piece
   • Lamb liver: 1 piece

3. Fry with lard together with chopped onion.

   Required ingredients:

   • Lamb fat: 200 g
   • Onion: 3 pieces

4. Sautéed offal should be stewed for about an hour. You can add lamb broth if desired.

   Required ingredients:

   • Bouillon: 0.8 glass

5. Add spices 10 minutes before readiness: pepper, nutmeg.

   Required ingredients:

   • Ground black pepper: 0.5 teaspoon
   • Cayenne pepper: 0.3 teaspoon
   • Nutmeg: 0.5 teaspoon

6. Cool and do not stuff the stomach too tightly, as the walls will contract during cooking.

7. Boil haggis for 3 hours in salted water, adding water as it evaporates.

   Required ingredients:

   • Salt: 1 teaspoon

8. Bake for 5 minutes to remove excess moisture and achieve a crust.