View Full Version : Haggis and neeps

09-05-2015, 02:40 AM
Haggis is a traditional Scottish sausage made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning. Most haggis is part-cooked before being sold and needs to be simmered in boiling water for one to two hours. You can also buy vegetarian haggis based on beans. Haggis is traditionally served with ‘neeps ‘n’ tatties’ – mashed swede and potatoes – and whisky on Burns Night.

Haggis and neeps
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Ingredients <dl id="stages"><dt class="stage-title">

˝ haggis (http://www.bbc.co.uk/food/haggis), cooked

˝ swede (http://www.bbc.co.uk/food/swede), peeled and diced

salt and freshly ground black pepper (http://www.bbc.co.uk/food/black_pepper)

1 free-range egg (http://www.bbc.co.uk/food/egg), beaten

</dd><dt class="stage-title">For the gravy</dt><dd>

˝pint beef stock (http://www.bbc.co.uk/food/beef_stock)

splash of red wine (http://www.bbc.co.uk/food/red_wine)

knob of butter (http://www.bbc.co.uk/food/butter)

salt and freshly ground black pepper (http://www.bbc.co.uk/food/black_pepper)

Preparation method

Cook the haggis in the microwave according to packet instructions.

Bring a pan of water to the boil and cook the swede for 8-10 minutes, until softened. Drain and mash until soft. Pass through a sieve until smooth. Season with salt and freshly ground black pepper.

Slice the cooked haggis and arrange in a chefs' ring placed on a plate. Spoon the mash on top and season with salt and freshly ground black pepper. Brush the top with the beaten egg and glaze the top using a blow-torch. Remove the ring.

To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

Drizzle the gravy over the haggis to serve.