Enjoy the traditional Scottish meal of haggis recipe The Most Scottish Thing You Can Eat , a flavorful dish blending minced meet , oatmeal , spices , and more .

The history of haggis dates back centuries, originating as a practical way to utilize all parts of the sheep and providing sustenance for Scottish Highlanders. Over time, it evolved into a beloved national dish, celebrated during Burns Suppers and cherished for its unique taste and cultural significance.

Ingredients:

- 1 sheep's heart

- 1 sheep's liver

- 1 sheep's lung (optional, as it can be difficult to source)

- 1 cup oatmeal

- 1 large onion, finely chopped

- 2 tablespoons suet (or vegetable shortening as a substitute)

- Salt and pepper to taste

- 1 teaspoon ground nutmeg

- 1 teaspoon ground coriander

- 1 teaspoon ground allspice

- 1 teaspoon ground mace

- 1/2 cup beef or vegetable broth (for simmering)

Method:

1. Rinse the sheep's heart, liver, and lung (if using) under cold water. Remove any excess fat or membranes.

2. In a large pot, cover the heart, liver, and lung (if using) with water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until the organs are tender.

3. Once tender, remove the organs from the pot and allow them to cool slightly.

4. While the organs are cooling, toast the oatmeal in a dry skillet over medium heat until lightly browned and fragrant.

5. Once cooled, finely chop the heart, liver, and lung (if using) or pulse them in a food processor until finely minced.

6. In a large mixing bowl, combine the minced organs, toasted oatmeal, chopped onion, suet, salt, pepper, nutmeg, coriander, allspice, and mace. Mix until well combined.

7. Stuff the mixture into a clean sheep's stomach lining, if available, or alternatively, you can use a large piece of cheesecloth or aluminum foil to wrap the haggis securely.

8. Place the stuffed haggis in a pot and add enough beef or vegetable broth to cover it.

9. Bring the broth to a simmer, then cover the pot and cook for about 3 hours, or until the haggis is firm and cooked through.

10. Once cooked, carefully remove the haggis from the pot and allow it to cool slightly before slicing and serving.

Enjoy your homemade haggis!

Nutrition Value:

1. Sheep's Heart:

  - Calories: Approximately 135 calories per 3 oz serving.

  - Carbohydrates: Negligible.

  - Protein: Provides about 22 grams of protein per serving.

  - Fat: Contains about 5 grams of fat.

  - Sodium: Minimal, typically less than 100 mg per serving.

  - Cholesterol: High cholesterol content, around 340 mg per serving.

  - Vitamins: Rich in B vitamins (B12, B6) important for energy metabolism and nervous system function.

  - Minerals: Good source of iron, zinc, and selenium essential for immune function and oxygen transport in the blood.

  - Nutritional Benefit: High-quality protein source, rich in B vitamins and minerals essential for overall health.

2. Sheep's Liver:

  - Calories: Around 135 calories per 3 oz serving.

  - Carbohydrates: Minimal.

  - Protein: Provides approximately 20 grams of protein per serving.

  - Fat: Contains about 5 grams of fat.

  - Sodium: Low, typically less than 100 mg per serving.

  - Cholesterol: High cholesterol content, around 375 mg per serving.

  - Vitamins: Excellent source of vitamin A, B vitamins (especially B12 and folate), and vitamin D crucial for vision, metabolism, and immune function.

  - Minerals: Rich in iron and copper important for red blood cell production and overall health.

  - Nutritional Benefit: Rich source of essential vitamins and minerals supporting various bodily functions.

3. Sheep's Lung (optional):

  - Nutritional content may vary significantly depending on preparation and serving size.

4. Oatmeal:

  - Calories: About 150 calories per cooked cup.

  - Carbohydrates: Provides around 27 grams of carbohydrates per serving.

  - Protein: Contains about 6 grams of protein per serving.

  - Fat: Low in fat, with approximately 3 grams per serving.

  - Sodium: Minimal, typically less than 5 mg per serving.

  - Cholesterol: Zero cholesterol content.

  - Vitamins: Rich in B vitamins (B1, B5) important for energy metabolism and skin health.

  - Minerals: Good source of magnesium, phosphorus, and zinc essential for bone health and enzyme function.

  - Nutritional Benefit: Provides sustained energy, fiber for digestion, and essential vitamins and minerals.

5. Onion:

  - Calories: Approximately 45 calories per medium onion.

  - Carbohydrates: Provides around 11 grams of carbohydrates per serving.

  - Protein: Contains about 1 gram of protein per serving.

  - Fat: Very low fat content.

  - Sodium: Low, around 5 mg per serving.

  - Cholesterol: Zero cholesterol content.

  - Vitamins: Rich in vitamin C and vitamin B6 crucial for immune function and metabolism.

  - Minerals: Good source of potassium and manganese important for heart health and bone formation.

  - Nutritional Benefit: Provides antioxidants, supports immune function, and contributes to overall health.

6. Suet (or vegetable shortening):

  - Calories: Around 120 calories per tablespoon.

  - Fat: High in saturated fats.

  - Sodium: Minimal.

  - Cholesterol: Zero cholesterol content.

  - Nutritional Benefit: Provides energy but should be consumed in moderation due to high saturated fat content.

7. Spices (Salt, Pepper, Nutmeg, Coriander, Allspice, Mace):

  - Negligible contribution to calories, carbohydrates, protein, fat, sodium, cholesterol, vitamins, and minerals. Mainly contributes flavor and aroma.

8. Beef or Vegetable Broth:

  - Calories: Varies, typically around 10-20 calories per cup.

  - Carbohydrates: Minimal.

  - Protein: Can provide a small amount of protein.

  - Fat: Low in fat.

  - Sodium: Varies, can be high in sodium.

  - Cholesterol: Zero cholesterol content.

  - Nutritional Benefit: Provides hydration and flavor, and depending on the ingredients, may offer some vitamins and minerals.

Overall, this recipe provides a mix of macronutrients, vitamins, and minerals, with a focus on protein-rich organ meats, fiber-rich oatmeal and vegetables, and flavorful spices. It's important to note that individual nutritional needs may vary, and portion sizes should be adjusted accordingly.