“But mark the rustic, Haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thrissle.”
– Robert Burns, Address to a Haggis
Haggis is a very old Scottish delicacy, traditionally prepared by the wives of the drovers and made from readily available ingredients including the ‘pluck’ (heart, kidneys and lungs) of the sheep.
Haggis would have been prepared by boiling the chopped up pluck and mincing with diced onions before simmering with toasted oatmeal, suet and salt. Finally, the tasty mince mixture would be scooped into a clean sheep stomach and boiled for around three hours.
Unfortunately, our haggis recipe is confidential but the method is more or less similar. We make our Knockderry Haggis from lambs pluck supplied by Macbeth’s Butcher in Forres near Inverness, which is diced and sealed off before adding softened chopped onions, toasted oatmeal, herbs and lots of spices. The final addition is beef dripping which is then left to simmer for around 30 minutes to allow the oats to soak up the fat.
Once the haggis is ready we check it for seasoning and pack away in logs to be served with neeps, tatties and some whisky sauce. Perfect all year round, but particularly on Burns Night.