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Alton Brown's Haggis Recipe

Embark on a culinary adventure with Alton Brown's authentic Haggis recipe! This traditional Scottish delicacy isn't for the faint of heart, but for those bold enough to try, the rich flavors and satisfying texture are incredibly rewarding. While serving size is entirely up to your haggis-loving appetite (Alton Brown's words, not ours!), prepare for a hearty and unforgettable meal. This recipe includes detailed instructions and precise measurements to guide you through every step of this unique cooking experience.

Prep Time 60 mins
Cook Time 342 mins
Calories 2967.3 kcal
Protein 89g
Rating 3.0 (1 Reviews)
Alton Brown's Haggis 40

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Alton Brown's Haggis

  • 1 (approx. 1.5 lbs) sheep stomach
  • 1 sheep's liver
  • 1 sheep's heart
  • 1 sheep's tongue
  • 1 cup finely chopped suet
  • 1 large onion, finely chopped
  • 1 cup toasted pinhead oats
  • 4 tablespoons plus 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • not used
  • 4 cups cold water
  • 8 cups water
  • about 1/2 cup organ cooking liquid
  • 1 teaspoon dried mixed herbs (thyme, rosemary, and sage recommended)

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How to Make Alton Brown's Haggis

  1. Rinse a sheep's stomach thoroughly (approx. 1.5 lbs) and soak overnight in cold salted water (4 cups water, 2 tbsp salt).
  2. Rinse and clean 1 sheep's liver, 1 sheep's heart, and 1 sheep's tongue.
  3. In a large pot, bring 8 cups of salted water (2 tbsp salt) to a boil. Add the liver, heart, and tongue. Reduce heat to medium and simmer for 2 hours.
  4. Remove the organs from the pot, let them cool slightly, and finely mince them.
  5. Carefully remove any gristle or skin from the minced organs and discard.
  6. In a large bowl, combine the minced organs with 1 cup finely chopped suet, 1 large onion (finely chopped), and 1 cup toasted oatmeal.
  7. Season generously with 2 tsp salt, 1 tsp black pepper, and 1 tsp dried mixed herbs (thyme, rosemary, and sage recommended).
  8. Gradually add about 1/2 cup of the organ cooking liquid to the mixture, stirring until it binds together.
  9. Remove the stomach from the cold salted water and carefully fill it to about 2/3 capacity with the prepared mixture.
  10. Securely sew or tightly tie the opening of the stomach closed.
  11. Use a turning fork to pierce the stomach several times to allow steam to escape and prevent bursting.
  12. In a large pot, bring enough water to cover the haggis to a boil. Gently place the filled stomach in the boiling water, ensuring it's fully submerged.
  13. Reduce heat to medium-high and simmer for 3 hours, maintaining a gentle boil.
  14. Carefully remove the haggis from the pot and let it rest for 15 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

74 g

Sugar

56g

Fat

609g

Carbs

61g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes European

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish European Meat Novelty