She Strengthens

Uncovering the Authentic Taste of Haggis: A Guide to Making it at Home

Despite the FDA’s restrictions on traditional haggis ingredients, you can still create a delicious and authentic-tasting version at home. Learn how to substitute rare ingredients and master the art of making this Scottish delicacy.

The Challenge of Traditional Haggis

Real haggis is unavailable in the US due to its use of sheep parts, which the FDA deems unacceptable. However, with some creativity and resourcefulness, you can recreate the flavor and texture of this beloved dish.

A Modified Recipe for the Modern Kitchen

To make haggis more accessible, we’ve made some adjustments to the traditional recipe. Here’s what you need to know:

• No Lamb Lights and Pluck: We’ve omitted these traditional ingredients to make the recipe more feasible for the average cook.
• Old-Fashioned Oats: Instead of pinhead oats, we’re using regular “old-fashioned” oats for a similar texture.
• Beef Bung Substitute: Beef bung (or cap) is a common substitute for sheep stomach, and it’s easily available online. You can find it at most sausage supply sites.

The Recipe

Yield: 3 haggises
Difficulty: Hard
Total Time: 5 hours
Active Time: 2 hours

Ingredients

• 1 beef bung
• 1/2 lb “old-fashioned” oats
• 4 tbsp butter
• 1 large onion, chopped
• 3 lbs lamb meat, in chunks
• 1 lb beef liver, in large chunks
• 1 tbsp allspice
• 2.5 tbsp salt
• 1 tbsp pepper
• 1 tbsp mustard powder
• 1 lb lard (suet would be better, if available)
• 1 cup beer

Instructions

Preparing the Ingredients

Rinse the beef bung thoroughly, inside and out, and soak it in lukewarm water for at least 1 hour. Toast the oats on a cookie sheet in a 350F oven for about 20 minutes, stirring occasionally. Saute the onion in the butter until translucent, and allow it to cool.

Mixing the Meat Mixture

Combine the spices, onion, lamb, liver, oats, and lard in a large ziplock bag. Place it in the freezer until quite cold (even stiff) but not frozen.

Grinding and Binding

Grind the meat mixture using a large die. If you don’t have a grinder, chop everything into very small pieces. Put the meat mixture in a Kitchen Aid on low setting for one minute. Add the beer, and mix on medium for one minute, until everything gets sticky.

Assembling the Haggis

Cut the bung into three equal pieces. One will be closed at one end, open at the other, while the other two will be open at both ends. Sew one end of the two-ended pieces shut with a needle and strong thread. Stuff each bung bag with the meat mixture, squeezing out all the air, but leaving some slack in the bag. Sew each bag shut.

Cooking and Serving

Bring a large pot of water to a simmer, and add the haggis. Simmer gently for at least three hours. Serve ceremonially with tatties and neeps (mashed potatoes and turnips).