Offal combined with suet and herbs to make a delicious feast
Be Burns Night-ready with this simple Haggis recipe, sure to wow at the dinner table!
Offal combined with suet and herbs to make a delicious feast
Be Burns Night-ready with this simple Haggis recipe, sure to wow at the dinner table!
- Serves: 4
- Prepare: 1 Hour
- Cook: 4 Hours
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC OFFAL?
As we value every animal we rear, we’re big believers in our nose to tail philosophy - making use of the entire carcass. Once considered the most prized parts of the animal, cuts like liver, kidney and heart are packed full of nutritional goodness and flavour, with the added bonus of being thrifty, too.
Ingredients
Method
- Rinse the pluck in cold water, trimming off any large pieces of fat
- Place it into a good sized stock pot, and cover with cold water. The lungs will float, so you will need to fill the pot enough to keep the pluck mostly submerged
- Bring to the boil, skimming the surface regularly. Leave to simmer for 2 hours
- Lift all the meat from the pot with tongs or a slotted spoon, and rinse each piece in cold water to remove any scum. Place in a bowl and leave to cool
- Strain the cooking liquid through a fine sieve, and put back on the stove - reduce this down until you are left with just under a litre of liquid. Leave to cool
- Very finely dice the cooked heart and lungs, grate the liver using the coarser side of the grater.
- Finely dice the onions and dry oats adding them into the mix along with the herbs, suet, salt and pepper
- Rinse the ox bung thoroughly in plenty of cold water, turn it inside out and rinse again. Spoon the mixture into the haggis, making sure there is space for expansion
- When the haggis is the size required, expel any extra air (making sure there is a little extra casing), pinch, tie with string, and cut away from the rest of the bung. Tie the new end of the bung with string, and continue stuffing. Once the haggis are all neatly tied, any spare can be frozen and kept for another day.
- Pierce a few times with the tip of a small knife or meat thermometer, and place in a pan of cold water, slowly bring to the boil. Simmer for 1.5-2 hours depending on the thickness of the haggis. When you are ready to eat, insert a thermometer into the centre, and check it reads at least 74°C.
- Serve up with mashed potatoes and enjoy
Other recipe ideas
03/02/22 Recipe
Offal Meatballs, a Cherry Jus & Cauliflower Purée
Delight at dinner time with offal meatballs on a bed of creamy cauliflower purée with a cherry jus
19/07/19 Recipe
How to Devil Kidneys
A traditional yet moorish and healthy option for a light bite.
22/01/19 Recipe
Pork Heart with Stir Fried Vegetables
Putting a spin on your weekday stir fry
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC OFFAL?
As we value every animal we rear, we’re big believers in our nose to tail philosophy - making use of the entire carcass. Once considered the most prized parts of the animal, cuts like liver, kidney and heart are packed full of nutritional goodness and flavour, with the added bonus of being thrifty, too.
Frequently asked questions
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All of our offal is organic, it has come from animals that have been fed a natural diet, free from chemicals and antibiotics, so these organs are some of the healthiest you can eat. Offal is extremely nutritious and packed full of vitamins, minerals and amino acids that are essential for good health. Liver for example, is a great source of vitamin A. The heart is rich in vitamin B12 and the kidneys are great source of lean nutrition.
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All of our offal is organic, and we value every animal we rear so we're firm believers in eating head to hoof. This is how our grandparents would have eaten – making use of every part of the carcass. Unfortunately, as meat has become an everyday commodity, our collective food culture has lost sight of the nutritional value and deliciousness of some of the parts not considered 'prime'. Cuts like liver, kidney and heart are packed full of goodness and flavour and come with the added bonus of being thrifty. Haven't tasted much offal? Go on, give it try!
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Offal is often cast aside and not considered a ‘prime’ cut, however at The Organic Butchery we value every animal we rear so we're firm believers in eating head to hoof. This is how our grandparents would have eaten – making use of every part of the carcass. Offal cuts include liver, heart, kidneys, and tongue.
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Organic offal includes some of the lesser favoured cuts of meat but cooked well items like heart, liver, kidney and tallow or lard can be humble ingredients that make delicious meals. Because all of our offal comes from organic animals who have been ethically reared to some of the most stringent standards in the world of farming and food production, with animal welfare a top priority, you can be assured you are buying organic offal of the highest quality.