Try some of these
great DIY Pie recipes
To make 1.36 Kg (3lbs) of tasty Scottish Haggis you will need:
515g (1lb 2 ¼ oz) of your choice of meat or vegetables (mutton, Lamb, Pork, Beef, Turkey, Chicken etc including liver if you like it)
300g (10 ¾ oz) approx of stock, from cooking your meat or vegetables
1 pack of our haggis mix
1 pack of our vegetable suet
The enclosed haggis bungs
The enclosed twine for tying off the ends of your haggis bungs
See our simple,
tasty and fun lid recipe!
1. Choose your filling - you can use pre-minced meat or meat pieces. As long as the total amount is approx 515g (1lb 2¼ oz) anything goes. Traditionally you should use a 2:1 mixture of mutton plucks and liver, but the choice is entirely yours. Your haggis will taste great no matter what meat you use.
2. Take your haggis bungs - soak in hot water for a inimum of 30 minutes, ready for filling.
3. Cook your meat in a pot with water until piping hot throughout. Drain and reserve the stock
4. In a mixing bowl, blend the pack of haggis mix with 300g (10 ¾ oz) of reserved stock to form a paste.
5. Mince the meat or chop into very small pieces.
6. Add the pack of vegetable suet to the small pieces of meat and mix well.
7. Add the paste and mix well.
8. At this point, it is wise to make sure that your haggis mixture weighs 1.36 Kg (3lb). If you need to, make up any shortfall with more of your stock or hot water until the mixture weighs 1.36 Kg (3lb).
9. Fill the mixture into your pre-soaked haggis bungs, try to squeeze out as much air as possible.
10. Take your twine and tie off the open end of the haggis bungs tightly and securely, again try to keep out as much air as possible. You may want to wrap the haggis in foil before cooking.
11. Cook in hot water (80 degrees C / 175 degrees F) for approx 25-30 mins (for 1lb Haggis) and approx 1 ½ hrs (for 3lb Haggis). The internal temperature should reach 70 degrees C (160 degrees F) minimum. Do not boil the water or your haggis may burst!
12. Drain and either serve immediately or cool in cold water for 30 mins, then refrigerate or freeze.
13. Congratulations on making your own haggis. Och aye.