Haggis Recipe

Haggis is the most traditional of all Scottish dishes, eaten on Burns Night and at Hogmanay (New Year's Eve). It is a large round sausage; the skin being a sheep's paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional 'sgian dubh' (black stocking knife) and accompanied by small glasses of neat Scotch whisky. This recipes dates from 1856.

1 cleaned sheep or lamb's stomach bag
2 lbs. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper

Toast oatmeal slowly until crisp. Mix all ingredients (except stomach bag) together. Add stock. Fill bag to just over half full, press out air, and sew up securely. Have ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours. Serve with clapshot or neeps and tatties.

Haggis sold in the United States used a different recipe and does not include a sheep's stomach (ruled unsuitable for human consumption by the FDA)