Above: the pluck
Above: Pluck after boiling for an hour.
Above: Minced lung and heart, with grated liver.
Above: Prepared pluck with the other ingredient; suet, pinhead oats, spice (pepper, mace, allspice), herbs (marjoram, parsley, pennyroyal, thyme, winter savory) and salt.
Above: Soaked Ox bung (caecum) stuffed with haggis mixture. Note only 1/2 full.
Above: Bung just after putting into a fish kettle.
Above: Haggis after 1.5 hours of simmering.
Above: Haggis, 'neeps and tatties.
My husband has been threatening to make hagis at home since Burns's Night! :)
Posted by: Maninas | February 12, 2009 at 08:31 AM
Oh my gosh...I havent seen this kind of recipes in ages. Sounds very interesting. Like the step by step instructions. Great work!
Posted by: Malar Gandhi | February 13, 2009 at 10:32 AM
this is amazing adam. it looks fabulous. i hope you'll make it for me when i finally get to visit australia.
Posted by: anissa helou | February 19, 2009 at 01:15 PM
In italy we cook something similar food. we call it "turcinieddhi" :-) it is very good like your Haggis. My food blog is
blog.libero.it/pensieriincucina
Posted by: Lucio | April 24, 2009 at 02:38 PM
Fascinating. We've been studying sausage-making at school I'm a culinary school student) and it was a lot of fun.
This is a similar process, isn't it?
I'd love to try Haggis, but it looks like I'll have to make my own. American butchers (and there are precious few of them!) certainly don't carry it.
Cheers!
Posted by: CookingSchoolConfidential.com | August 05, 2009 at 06:47 AM
You can make it up in large sausage casings (in Scotland these are sold at fish and chip shops), if you are in America you will not be able to get lungs though. Not that this really matters in terms of flavour or texture.
Posted by: Adam Balic | August 05, 2009 at 01:22 PM