Homemade haggis

Paul Wedgwood

Paul Wedgwood

23rd January 2020

Homemade haggis

180 min

Feeds 4-8.

Ingredients

  • 1 x heart (venison or lamb but you can use any offal) 1 x lung (venison or lamb but you can use any offal) 1/2 x liver (venison or lamb but you can use any offal) 2kg x bones
  • 150g x venison mince (or 30% of your heart + liver + lung weight) 200g x oats 200g x caramelised onion (cooked in their own juices with a little salt only – not sugar added)
  • Seasoning to taste 400ml x haggis stock 1 x ox bung

Method

Boil the heart, liver, lung and bones for 3hrs in water only, with the lid on.
Pass the liquid through a fine sieve, collect the heart, liver and lungs and keep to one side.
Put the sediment caught in the sieve into the bin or add it to your haggis later on.
Simmer the mince in a sperate pan for a further 3hrs. You can do this in water or stock. Pass through a sieve and keep the mince to one side.
Combine the liquids and reduce by 66%.
Once the meat has cooled, finely dice or mince the heart, liver and lungs.
Mix into a bowl with the remaining ingredients and stuff into the ox bung.
Tie the end off and cook in a bain marie for 2hrs – place the haggis in a roasting dish with 5cm of water into the oven at 130C.