Posted on January 23, 2012
Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns.
With the celebrations almost upon us, Rich Summers from our butchery and charcuterie team shares his recipe for this classic Scottish dish…
- 1.5 kg boneless, fatty pork belly or shoulder
- 1.5 kg mixed offal (liver, heart, kidney)
- 500g pearl barley
- 500g oatmeal
- 200g mixed dried fruit
- 3 x onions – finely chopped
- 3 x garlic cloves – finely chopped
- 2 x teaspoons dried ginger
- 1 x tablespoon salt
- 2 ½ teaspoons ground black pepper
- 400ml brandy
- 1 x ox bung – ask your local butcher to help you source
- Wash out the ox bung and leave to soak overnight in cold water.
- Soak the oats and barley in 1.5 pints of water and leave overnight.
- Soak the mixed dried fruits in the brandy overnight.
- In a frying pan soften the onion and garlic along with the ginger. Set aside.
- Chop the offal and meat in to small pieces.
- Add salt and pepper to the meat and offal mixture.
- Pass the meat and offal mixture through a mincer with an 8mm plate. If not using a mincer continue to finely chop the meat and offal.
- Remove the oats and barley from the water, squeezing off any excess water, and add to the meat mixture.
- Add the garlic, onions and dried fruit and mix well.
- Fill the ox bung with the mixture to make a string of giant sausages.
- Tie off both ends of the bung and ensure two strings are tied between each haggis.
- Cover the haggis with cold water in a large pan and bring to the boil.
- Simmer for 5 minutes and then prick each haggis to prevent them from bursting.
- Continue to simmer for 3 hours.
- Serve and enjoy!
Haggis is traditionally served with a splash of whisky sauce and accompanied by neeps and tatties (boiled turnips and potatoes).