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Vickys Homemade Haggis, The National Dish Of Scotland, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Homemade Haggis, the National Dish of Scotland, Gluten, Dairy, Egg & Soy-Free Recipe
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Serving : 6
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Prepare the ingredients before making Vickys Homemade Haggis, the National Dish of Scotland, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Homemade Haggis, the National Dish of Scotland, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Homemade Haggis, the National Dish of Scotland, Gluten, Dairy, Egg & Soy-Free

  • 1 sheeps stomach OR oven roaster bag lol!
  • 1 sheeps heart
  • 1 sheeps liver
  • 1 set sheeps lung
  • 100 grams ground gluten-free oatmeal
  • 225 grams suet
  • 3 medium onions, finely chopped
  • 200 ml stock from the simmered meat
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/2 tsp allspice, mace or nutmeg
  • 1 tsp cayenne pepper or more, we Scots enjoy our haggis spicy

How to Make Vickys Homemade Haggis, the National Dish of Scotland, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Homemade Haggis, the National Dish of Scotland, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Trim and wash lungs and stomach, rub insides with salt and rinse. Soak in cold salted water overnight. Turn stomach inside out to stuff. Or use an oven roaster bag instead, that's what I use lol!
  • Step 2
  • Cover liver, heart and lungs with fresh cold water. Bring to the boil, then cover and simmer for 30 minutes. Mince the lung, heart and liver. Toast the oatmeal in a dry frying pan, stirring well until golden and nutty smelling. Mix all the ingredients in the list with the oatmeal and innards. Add the stock slowly. If the stock is not enough to bind the haggis, add some more from the pot. If you add too much, add some more oatmeal
  • Step 3
  • Spoon the mixture into the stomach/roaster bag, filling only about two-thirds full. Press any air out of stomach/bag and sew up/tie securely. Prick the bag a few times to prevent bursting and put into a pot of boiling water, enough to cover it. Simmer for around 3 hours, uncovered. Add more water as you need to so the haggis stays submerged and cooks evenly. To eat, cut open the casing and spoon the haggis onto your plates
  • Step 4
  • Ceremoniously served on Burns Night, the 25th of January which commemorates the life and works of Scotlands most famous poet, Robert (Rabbie) Burns. The haggis is held high on a platter and piped in by a piper, then 'addressed' before cutting into the casing and serving the inside. MUST be served with mashed neeps (turnips mashed with lots of butter) and tatties (mashed also with butter and milk) and a nip (shot) of whiskey!
  • Step 5
  • Many centuries ago, haggis was thought up by crofters as a way to use up parts of the sheep left over after the better meat was used. It was very poor times and they couldn't afford to waste anything that could be eaten. Traditionally the offal used is from sheep but beef and pork can also be used. Most shop bought haggis are filled into synthetic casing, it's not normal practise to be asking your butcher for a sheeps stomach nowadays lol! Scottish butchers compete fiercely to produce the best haggis, it's a very high accolade to hold here. And before anyone gives any reviews saying 'disgusting' and leaving a low star rating, please try it first. I don't say bad things about your more adventurous foods xx
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