Haggis has long been a favorite of mine. I first posted this recipe in 2011, shortly after the death of my father, and over a year before Ian and I met and fell in love. Though the recipe itself hasn’t changed, my photography skills have improved, and I now have a husband who appreciates my favorite Scottish food — and an adventurous toddler who, I hope, will enjoy it when she tries it. I will be making it this week, because it’s been too long; I don’t think I’ve made it since before Lyric was born!
Haggis is in the news right now, with Scottish exporters removing the “pluck,” or lungs and esophagus, from the recipe to get around American import laws, which say that it’s fine to feed lungs to pets, but they’re not fit for human consumption. It was from this article, which my friend Margaret posted on my Facebook wall yesterday, that I learned that beef haggis is, apparently, considered legit. All this time I thought I was faking it (while staying true to the frugal nature of my Scottish ancestors) because beef parts are cheaper and more widely available than mutton or lamb, when apparently it’s totally cool to use cow parts.
So if you’re impatient to have haggis for dinner but can’t wait for the import of authentic Scottish haggis, or you want to try it but fear the price tag on the imported stuff might be too rich for your blood, this recipe should sate your appetite like it does mine.
- 1 lb beef heart, boiled and minced
- 1-2 lb beef liver, boiled and minced
- 1/2 lb fresh suet, minced
- 1 c steel-cut oats
- 1 large onion, finely minced
- 4 cloves of garlic, finely minced
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 tsp cayenne
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 c beef broth
Mix all ingredients together and wrap with several layers of cheesecloth, tightly but not too tightly, because the oatmeal will expand as it cooks. Place in boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Serve with bashed neeps and tatties (turnip and potatoes, respectively) and a finger or two of a decent Scotch whiskey (optional.) We also like to add some HP sauce, or Heinz 57 sauce, to give it a little added dimension.