2 sheep's hearts
400g lambs' liver
75g shredded suet
2 tblsps chopped sage
pinch of mixed spice
freshly ground black pepper
butter for greasing
1. Place the onions, hearts and liver in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 40 minutes, then drain reserving a little of the cooking water.
2. Pass the meat and onions through a mincer or chop finely in a food processor. Stir in the oatmeal, sage,mixed spice, a little of the cooking liquid with plenty of black pepper.
3.Grease an 800ml overproof pudding bowl. Place the haggis mixture in the bowl and cover with greased foil tying the foil on with string.
4. Place the bowl in a saucepan on a trivet. Fill the pan with boiling water to come half way up the sides of the bowl, cover, then return to a gentle boil and steam the haggis for 2 hours, topping up with boiling water as necessary.
5. Turn the haggis out and serve in portions with mashed potato and chappit neeps (mashed turnip).
Could aslo be sliced and served with roasted potatoes and parsnips and sprinkled with curry powder.
Submitted by: Linda Marshall
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