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Traditional Haggis Recipe

Traditional Haggis Recipe

Tuesday, 20 January 2015 14:46:20 Europe/London


  • 1 sheep stomach
  • 1 sheep liver
  • 1 sheep heart
  • 1 sheep tongue
  • ½ pound suet, minced
  • 3 medium onions, minced
  • ½ pound dry oats, toasted
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried ground herbs



  • Rinse the sheep stomach thoroughly and soak overnight in cold salted water
  • Rinse the liver, heart and tongue.
  • Cook the liver, heart and tongue in a large pot of boiling salt water, on medium heat for 2 hours. Once cooked 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 that the mixture binds.
  • Remove the stomach from the cold salted water and fill 2/3 with the mixture.
  • Sew or tie stomach closed. Use a turning fork to pierce stomach several times to prevent it from bursting.
  • Gently place the filled stomach in large pot of boiling water (carefully). Cook over a high heat for 3 hours.
  • Serve with mash potato.

 For more recipes and quality meat, visit Tom Hixson, online butchers.

Posted in Foodie News By

george hixson

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