Haggis

Name: Haggis
Cook time: 240 min
Yield: 3 servings

Haggis, neeps an tattiesHaggis, neeps an tatties ? Photo by Stuart Mudie, CC BY-SA 2.0, via Wikimedia Commons

Haggis is the national dish of Scotland, composed of a forcemeat of the heart, liver and lungs of a sheep mixed with oatmeal, well seasoned and put into bags made from the paunch of the sheep. The haggis is then boiled for 2?3 hours and left to get cold. When required for use it is simmered again for about an hour and is traditionally served with mashed turnips, potatoes and whisky. The accompaniments, "neeps and tatties", refer to mashed swede or turnip, and potatoes (in this context, mashed.) In fish and chip shops, a long, sausage-shaped haggis is often available deep-fried in batter with chips.

Cooking time: 240 minutes
Servings: 3

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