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Scottish Haggis

Make an unusual Scottish dish—it's delicious! Haggis, the Scottish classic, is a great way to shake up the family menu. It's made from offal and oats—steel-cut oat groats, to be precise. Never substitute quick-cooking rolled oats! And keep in mind that the offal should only simmer over low heat, never at a rolling boil, since that directly affects how clear the broth turns out.

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Scottish dish haggis
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 % 5 g
Fats 22 % 2 g
Carbohydrates 22 % 2 g
46 kcal
GI: 50 / 50 / 0
  • Making haggis isn't as complicated as it might seem at first. Broadly speaking, you can use pork, beef, or lamb offal. Lamb is the top choice, so ideally haggis is made with it. But since pork offal is easier to find, we'll make it with that—the method is the same.
    1. Wash the stomach thoroughly under running water. Lay it on a work surface and remove any excess fat, mucus, and membranes. Turn it inside out and do the same on the inside, then wash it again.
    1. Pour cold water into a bowl, add the vinegar and salt, and stir. Put the prepared stomach into this solution and leave it for 8 hours (easiest to prep the stomach in the evening and let it soak overnight).
    1. Put the oat groats in a separate bowl, cover with cold water, and leave them to swell for 4 hours.
    1. Trim the fatty deposits from the heart, and prep the liver and lung as well. All the offal should be carefully cleaned of excess fat, membranes, sinew, and blood clots. Then wash the heart, liver, and lung under running water.
    1. Put the offal in a pot and cover it completely with water. Set it over the heat and simmer for two hours over low heat. Don't forget to salt to taste.
    1. Take the cooked offal out of the broth, let it cool, then chop it as fine as you can and put it in a large bowl. Peel the onion, dice it small, and add it to the bowl, followed by the soaked oat groats. Season generously: ground red and black pepper, nutmeg, coriander, and sea salt. Pour in some broth (one cup—about 200 ml—is plenty). Mix everything thoroughly.
    1. Fill the stomach about two-thirds full with the mixture. Don't pack it tightly, since the oats will swell as it cooks and the stomach itself will shrink a bit. Sew the opening shut, and prick the walls with a needle in a few places to let air escape during cooking.
    1. Now put the stomach in a pot, cover it with the broth the offal cooked in, and simmer over the lowest heat for 3 hours. Serve the haggis hot. It's usually brought to the table on a shared platter with a cross-shaped cut made in it, and everyone spoons the filling onto their own plate. Mashed potatoes make a good side, but that's optional. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Oatmeal - 374  kcal/100g
  • Boiled hercules - 91  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Sea salt - 0  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Lungs - 92  kcal/100g
  • Pork lung - 85  kcal/100g
  • Beef lung - 92  kcal/100g
  • Calf's lung - 90  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Meat broth - 34  kcal/100g
  • Pork liver - 109  kcal/100g
  • Pig stomachs - 159  kcal/100g
  • Pork heart - 118  kcal/100g

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