Traditional Scottish Haggis with a Modern Day Spin Recipe

How to make it

---

• Place 1 chopped onion, livers (meat mix) in a saucepan, stock cubes cover with 3 cups of water and bring to the boil. Reduce the heat and simmer for 40 minutes, then drain reserving the cooked liquid stock.
• While meat is cooking, spread the oatmeal onto a large baking tray and toast in oven @ 180/for 25 minutes. Do not burn oatmeal.
• Pass the meat and onions through a mincer or chop finely in a food processor (but careful not to make it too fine), or chop finely by hand.
• In a seperate bowl, mix the toasted oatmeal, very finely chopped onions, sage, spices, a little (appx. 1/4 cup) of the cooking liquid with plenty of black pepper. Mix all together then add the chopped meat and gently mix thoroughly.
• Grease an overproof pudding bowl. Place the haggis mixture in the bowl and cover with double layers of foil tying the foil on with string.
• You may want to do the next step in 2 stages and half the mixture to fit into a bowl that fits your saucepan? Place the bowl in a saucepan on a trivet or upside down saucer. Fill the pan with boiling water to come half way up the sides of the bowl, cover pan loosely, then return to a simmer and steam the haggis for 2 hours, Topping up with boiling water as necessary.
• MICROWAVE METHOD:
• Follow instruction 1. - 2.
• Place ingredients in a microwave safe rice steamer add reserved liquid to dase and cover with lid.
• Microwave on full power (1000w) for 15 mins (750/800 wattes) for 20 mins.
• Leave Haggis to sit for 10 minutes then seperate and mix with fork.
• You can reheat Haggis in the microwave or the oven (for a drier texture) at 200 for 20 minutes.
• ---------------------
• The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a whisky-based sauce.