The Lunan Haggis

Makes 16lb for 50-60 helpings.

  • Oatmeal 4 lb
  • Lambs Liver 4lb
  • Suet 3lb
  • Onion 3lb
  • Salt 8 tsp
  • Mace 12 tsp
  • Allspice 12 tsp
  • Black pepper 12 tsp
  1. Toast the oatmeal under the grill, one lb at a time, stirring frequently until browned
  2. Boil the liver until cooked. Retain the stock.
  3. Mince the liver and onion finely (a food processor is ideal)
  4. Mix everything thoroughly in a large bowl (3 gallon size needed), adding the stock and more water if required. At this stage the mixture must be really sloppy, and should “jaup in the luggie”.
  5. Put the mixture into plastic boiling or roasting bags, 3-4lb into each, and boil for 3-4 hours each.

(posted so that next year we don’t lose the recipe and have a panicked search through all our cooking notes)

Note to self: recipe above is a little underspiced.

PS: if you’re coming to our almost-Burns Night on Friday and haven’t yet let us know, can you do so today so that we know how far down we can safely scale the above recipe!

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