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The Haggis has become the “go-to” meal to celebrate all things Scot’s- St. Andrews Day, Hogmanay, and Burns night. It should be served along with “neeps and tatties” and whiskey sauce!
Haggis is essential a sausage made with the diced offal: lungs, tongue, heart, and liver. This along with onion, suet, oatmeal, and seasonings is all stuffed into a fat sausage-like lining which is then cooked by boiling or steaming for a couple of hours. before eating. Neeps are mashed turnips and Tatties are mashed potatoes.
Ingredients
1 medium haggis
Good pinch of salt
Good pinch of pepper
6 medium-sized potatoes
3 tbsp butter
2 tbsp cream
1 large turnip (swede, rutabaga)
3 tbsp butter
1 shallot, finely chopped
30g butter
1 measure of whisky, to taste
½ cup cream
Pinch of black, cracked peppercorns
Pinch of salt
Method
Cook your haggis according to pack instructions or simply wrap in foil, and place into an oven preheated to 350F for about an hour.
Cook both potatoes and neeps at the same time. Firstly, peel the potatoes and place into salted water, bring to a boil and simmer until soft. Drain well, add the butter, cream, salt & pepper (to taste) and mash together until smooth.
Peel the turnip, dice up into small pieces, place into a pan of salted water, bring to a boil and simmer until soft. Drain well, add the second knob of butter, and mash until smooth. Salt and pepper to taste.
In a small frying pan, fry your chopped shallots in butter until brown, carefully add the whisky and slowly add the cream, stir continuously. Add salt and pepper to taste.