A Celebration of Haggis | School of Artisan Food


Via  Marcello’s Kitchen

Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns. With the celebrations almost upon us, Rich Summers from our butchery and charcuterie team shares his recipe for this classic Scottish dish… Ingredients 1.5 kg boneless, fatty pork belly or shoulder
1.5 kg mixed offal (liver, heart, kidney)
500g pearl barley
500g oatmeal
200g mixed dried fruit
3 x onions – finely chopped
3 x garlic cloves – finely chopped
2 x teaspoons dried ginger
1 x tablespoon salt
2 ½ teaspoons ground black pepper
400ml brandy
1 x ox bung – ask your local butcher to help you source
Via blog.schoolofartisanfood.org