Directions:
- For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
- Peel the onions and dice into 1-inch chunks.
- Separate the suet from the sinew and finely chop the fat, discarding the sinew.
- Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
- Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
- Grind the mixture using a hand grinder or electric mixer attachment.
- For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
- Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
- Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
- Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
- Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
- To serve: For a traditional haggis supper, serve with neeps (turnips), tatties (potatoes) and a generous neat single-malt whiskey.
- For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1167.96 Kcal (4890 kJ) | ||
| Calories from fat | 647.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.91g | 111% | |
|---|---|---|---|
| Cholesterol | 526.06mg | 175% | |
| Sodium | 467.82mg | 19% | |
| Potassium | 1155.45mg | 25% | |
| Total Carbs | 84.35g | 28% | |
| Sugars | 25.09g | 100% | |
| Dietary Fiber | 8.98g | 36% | |
| Protein | 49.34g | 99% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 5.4mg | 179% | |
| Iron | 18.4mg | 102% | |
| Calcium | 137.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 292.47 Kcal (1225 kJ) | ||
| Calories from fat | 162.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 111% | |
|---|---|---|---|
| Cholesterol | 131.73mg | 175% | |
| Sodium | 117.15mg | 19% | |
| Potassium | 289.34mg | 25% | |
| Total Carbs | 21.12g | 28% | |
| Sugars | 6.28g | 100% | |
| Dietary Fiber | 2.25g | 36% | |
| Protein | 12.36g | 99% | |
| Vitamin C | 3.6mg | 24% | |
| Vitamin A | 1.3mg | 179% | |
| Iron | 4.6mg | 102% | |
| Calcium | 34.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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