Haggis (From Scots Gaelic taigeis) is a savoury pudding that traditionally contains sheep’s offal, specifically the heart, liver and lungs, combined with onion, oatmeal, spices, suet and seasonings. Baked in a casing, traditionally a sheeps stomach, the haggis is a dish infamous for sounding off-putting but tasting delicious. After all, the haggis is a fantastic savoury dish that isn’t just filling, but absolutely packed with flavour. Traditionally served with neeps and tatties (Turnips and Potatoes, respectively) and a dram of whiskey, the haggis is a favourite amongst the Scottish and Scots diaspora across the world.
There are some variations on the haggis, most commonly the vegeterian haggis. This vegeterian haggis makes this delicious dish accessible to more people.
200g plain flour
1 small onion, chopped
250g small oatmeal
125g cooked lentils
Vegetable stock to combine
- Melt the butter and add to the dry ingredients, stir
- Moisten with enough stock to make a soft mixture.
- Season with white pepper and a little salt.
- Boil in a covered pudding basin for about 3 hours
- Serve with tatties and neeps.