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Haggis - For Carnivores


  • 2 handfuls oatmeal (toasted)

  • 2 - 3 Onions

  • 8oz shredded suet

  • 1 tablespoon chopped parsley

  • grated nutmeg, black pepper cayenne, salt

  • 1 pluck (Heart, lung & liver)


  1. Wash & cook pluck in simmering water for 1.5 hrs.

  2. When cooked mince through with the onions.

  3. Add suet & oatmeal with plenty black pepper, cayenne & salt

  4. Add cooking water to make it sappy.

  5. Stuff into beef bungs & tie.

  6. Put into fast boiling water, pierce it with a needle when it first starts to swell.

  7. Reduce heat & boil gently for 3 hours without a lid.


Served with bashed neeps and tatties.

DS user dpack added: use a constrictor knot each end and leave at least 1 " of poke outside the knot (saves retying them when hot ). A dash of whisky in the mixture is nice and fine mincing the oatmeal gives a better texture than rolled oats in my humble opinion. Yum.
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