Piping in the Haggis on Hogmanay, Scottish New Years

Friends, I grew up in a predominately Scottish family.  My dad and brother played the bagpipes.  Another brother played the drum in our Sioux City Scottish band, the Heather Highlanders.  My mom, sisters, and I danced the fling and the reel.  Of course Mom made haggis, and we enjoyed this delicious meat loaf twice a year on Hogmanay and Burns night (January 25). It might be an acquired taste.  Serve with mashed potatoes and turnips if you like them.

Haggis

Ingredients

  • 1 sheep stomach
  • 1 sheep liver
  • 1 sheep heart
  • 1 sheep tongue
  • 1/2 pound suet, minced
  • 3 medium onions, minced
  • 1/2 pound dry oats, toasted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried ground herbs–basil, bay leaf, chervil, coriander, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme.

Directions

Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

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8 thoughts on “Piping in the Haggis on Hogmanay, Scottish New Years

  1. Ha, ha, Dash. It sounded so awful, I never tried it. My dad bought blood pudding sausages and enjoyed them. He said his Scottish relatives worked in a slaughter house and were allowed to collect blood to take home where they made sausages.

  2. Mary Alice Tallmadge

    Haggis is inexpensive, savory, and nourishing. I’d call it a rustic dish and alludes to dishes of similar composition from ancient writings– Marcus Apicius, Aristophones, and even Homer. I’ve tried it, and it has a wonderful flavor. If you like chicken liver pate, you’d like haggis.

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