What is Haggis?

Burns Information and Traditions


Traditional Burns Dinner	About Robbie Burns	Timeline of Events	What Is Haggis?

- haggis?
It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.

One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online. Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.

5 kilograms ground leg of lamb
3 kilograms ground regular beef
1 kilogram ground lamb’s liver

7 cups beef bouillon
7 large onions, minced
14 large eggs, beaten
7 cups rolled oats, lightly toasted
2 T + 1 tsp. each of: ground ginger, cloves, nutmeg and black pepper
3 T. salt
2 T. Splenda (or sugar)

Have butcher grind meats together twice. Mix together with rest of ingredients in a large container. Divide into two turkey roasters that have been sprayed with cooking spray. Roast at 350 degrees F. for 1 ½ - 2 hours. Check for doneness with a meat thermometer. It should reach 170 degrees F. when tested in the middle.

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