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".
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.
- Lamb stomach (tripe): 1 piece
2
Cut the offal into cubes of about 5-6 mm.
- Lamb heart: 1 piece
- Lamb liver: 1 piece
3
Fry with lard together with chopped onion.
- Mutton fat: 200 g
- Onion: 3 pieces
4
Sautéed offal should be stewed for about an hour. You can add lamb broth if desired.
- Broth (stock): 0.8 glass
5
Add spices 10 minutes before readiness: pepper, nutmeg.
- 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.
- Salt: 1 teaspoon
8
Bake for 5 minutes to remove excess moisture and achieve a crust.
