Haggis with a Danish Twist
Print Recipe
This is my best attempt at making haggis with ingredients available in Denmark.
Course
Main Course
Cuisine 
Ingredients
- 850 g calf liver
- 550 g pork heart
- 500 g lean ground beef
- 200 g suet
- 500 g rolled oats grovvalsede havregryn
- 2 tbsp ground black pepper
- 1 tsp nutmeg finely grated
- 4 tsp coriander seeds
- 4 tsp fine sea salt
Instructions
- Rinse the whole calf liver and pork heart in cold water. Trim off any large pieces of fat.
- Place in a large pot and cover with cold water. Bring to the boil and skim the surface regularly. Gently simmer for 2 hours.
- Lift the meat from the pot with tongs or a slotted spoon, and rinse in cold water to remove any scum. Place into a bowl and leave to cool.
- Strain cooking liquid through a fine sieve and put back on the stove to reduce until you have roughly 500-1000 ml of stock. Leave to cool.
- Whilst the stock reduces, finely dice the cooked heart and lungs (if using). Grate the liver coarsely. Mix together in a large bowl, along with the suet, coarse-rolled oats and spices.
- Measure how much stock remains from cooking the meat, and make up to 1l with cold water. When cool, add to the haggis mixture.
- To check the seasoning, pan fry a tablespoon of the mixture for 2–3 minutes and taste. Add any extra salt, pepper or spice if needed.
- Lay out a sheet of baking paper and spoon the haggis mixture onto it. Wrap it up, leaving room for expansion. Then wrap it in foil.
- Steam the foil-wrapped haggis for 1 hour. Make sure the internal temperature reads at least 74°C.
- Serve with neeps and tatties. Any spare haggises can be frozen for later use.
Notes
The original recipe calls for 1.4kg lamb's pluck, (heart, lungs and liver) instead of calf's liver and pork heart. It also uses beef, lamb trimmings or stewing steak instead of mince, and coarse oatmeal instead of the Danish oats.
And of course you're meant to stuff it all into an ox bung if you can find it.