Scottish pudding

Yes, not a misspelling, it’s pudding. And it’s not a dessert at all, it’s something more like pate or terrine.
Recently I’ve been traveling around Scotland and everyday I had a chance to enjoy the taste of this specific national product which is obligatorily included in a traditional Scottish breakfast.
Well, I didn’t have a choice and had to make this meal myself.
The sheep are bred in Scotland from the earliest times which means these animals provide people with not only wool for kilts but with nice meat and … pluck, as well.

A classic haggis is made of mutton.

Liver. Kidneys, lungs, heart — approx. 1,5 kg Suet (pork or beef suet can be used) — 150 gr.
Oats (not fine ones), better coarse oats — 500 gr.
Salt — 2,3%
Black ground pepper — 0,8%
Onion — 2 units
Nutmeg — 2 gr.
Paprika — 5 gr.
Broth — approx. 200 gr.

When the pluck is well-cleaned and washed we sink it into a sufficient amount of boiling (!) water and cook it about 45−60 minutes. If you plan to use this broth afterwards, then take the foam off thoroughly, there will be plenty of it. When the pluck is ready throw it in a strainer to cool it down a bit.

The meat is processed through a mincing machine with onion. Then the spices and oats are added. All the ingredients are mixed and the suet is added slowly (I'd recommend to warm it up a little previously). When mixing the mass add the broth until you get the texture necessary for stuffing. You can use beef or chicken broth.

Real scottish men stuff the ready minced meat in a lamb stomach. But I’m a real Spanish guy and used a 50 mm collagen film.
It’s better to pierce the film in some places so that it’s not torn when boiling.
Then the product is cooked over 85C during 2 hours. Sous-vide device makes the whole process much easier. When ready you need to cool it down in cold water, wipe off the water and hang it a fridge for drying.

The product should be served with single malt whiskey and apparently you should wear a kilt playing around bagpipes. When the feast is over the whole family passes on Robert Burns' «Address to a Haggis» reading.

Good luck to you and your honest, plump face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.


  1. Алексей says

    Скажите пожалуйста, а мясо на картинке (судя по всему шея), оно зачем?

    1. Stanislav says

      Это баранина. позвоночная часть

      1. Алексей says

        Я понял. А оно как-то тоже участвует в рецепте?

        1. Stanislav says

          Почему бы и нет, в хаггис, как и любой субпродукт идут любые остатки и обрезки мяса. Все-таки это крестьянская еда, а не высокая кухня.

Leave a comment

Your email address will not be published.