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Haggis

Haggis

 

An authentic Scottish recipe to make your own haggis!

Also available in gluten free and as a vegetarian recipe.

Ingredients:

  • 1135g pluck (heart, liver & lungs)
  • 680g beef suet
  • 1135g Tongmaster Haggis Mix
  • 1135ml stock/water
  • Haggis bung – artificial or natural (both available from site)

Method:

  1. Remove windpipe from pluck, wash and boil in water for 30-40 minutes.
  2. Mince the meat and beef suet through a 10mm plate.
  3. Add haggis mix and combine all ingredients.
  4. Add water or stock and mix thoroughly, it should have a soft crumbly texture.
  5. If using natural bungs( makes 5 x 1lb haggis – cut to size), rinse excess salt and soak overnight prior to use.
  6. If using artificial bungs( 5 x individual 1lb bungs), soak in warm water for a minimum of 30 minutes prior to use.
  7. Spoon the mixture into the bungs and tie and/or sew ends.
  8. Submerge in boiling water, then bring to a simmer for around 40 minutes, alternatively, cover with tin foil and add to a pan with a little water, cook in the oven for an hour at 180°C
  9. Serve traditionally with neeps and tatties, or create other dishes such as haggis bon bons or haggis pakora – check out our page for more recipes involving haggis!

Posted by Tongmaster


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