The Haggis
Ingredients
Directions
Prepare
Mix the oatmeal and animal fat together.
Add seasoning to taste.
Stuff and cook
Stuff the mixture into a casing and tie it off.
Boil the haggis for several hours until cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Provides the bulk and the grainy, absorbent body of the filling.
- Animal fat
- Adds richness and moisture, keeping the filling tender as it cooks.
The step that matters
Boil the haggis for several hours until cooked through. The filling is cooked inside a sealed casing, so it must be held at a steady simmer long enough for the oats to swell and the fat to render and set. Boiling too hard can split the casing, and stopping early leaves the centre undercooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More haggis recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.