How to make haggis

We believe a dram of whisky and a hearty helping of homemade haggis are the key ingredients to a successful Burns Night. Burns Night is just around the corner, so it’s time to start preparing for your Burns Night feast.

We’re sharing this delicious Haggis recipe from our friends at Pipers Farm, try it for yourself and make your Burns Night celebrations extra special this year.

Ingredients

900g mixed offal (lamb and pigs liver, heart and lungs)

400g diced lamb or beef

400g beef suet

300g oats

25g pure sea salt

12g black pepper

10g ground coriander seed

10g dried garden herbs (sage and rosemary)

10g mace

1 ox bung

Method

Wash the bung and soak it in a bowl of cold water for 24 hours. Dice the offal and mix with the diced meat, salt, herbs, and spices.

Put the mixture through a mincer and use a coarse blade to mince through just once. Give the meat a quick knead to ensure it’s thoroughly mixed. Cut the ox bung in half. Take one end and tie a tight knot in it.

Carefully spoon the mix into the ox bung, don’t pack it too tightly, or there’s a risk of it bursting when cooking. You will end up with a slightly soft, oval-shaped ball. Tie the haggis off the other end as tight as you can, leaving an inch of skin at either end. Repeat for the second haggis.

To cook, place the haggis into a pan of gently simmering water (not boiling) and leave to cook for 2 hours. You may have to top the water up during this time.

To serve the haggis, slice through the skin and spoon out the meat, serve with mashed swede and parsnip, gravy, buttered greens and a dram of Dartmoor Whisky, of course!

Order Dartmoor Whisky for your Burns Night celebrations here.

Order Dartmoor Whisky for Burns Night

Whether you choose a bottle of our Bordeaux Cask to address the haggis, or our Oloroso Sherry cask to round off a fine evening, explore our collection of English single malt whisky to celebrate with this Burns Night.

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