Simple Haggis

Method

• 1

  Step 1

  Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of bouillon and bring to the boil.
• 2

  Step 2

  Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later.
• 3

  Step 3

  While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes.
• 4

  Step 4

  Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture.
• 5

  Step 5

  In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper.
• 6

  Step 6

  Mix the ingredients together and add the chopped meat and gently mix thoroughly.
• 7

  Step 7

  Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string.
• 8

  Step 8

  Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water.
• 9

  Step 9

  Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in necessary.
• 10

  Step 10

  Serve a hearty spoonful of Haggis with traditional Neeps and Tatties.