Haggis, Pickled Neeps and Tatties

Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.

Dinner Scottish Traditional Pork Belly Haggis

Estimated Nutrition

Calories

1205.1

kcal / serving

4820.5 kcal total

Carbs

71.3g

per serving

285.2 g total

Fat

78.1g

per serving

312.4 g total

Protein

48.7g

per serving

194.8 g total

Cook Time

255

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

CondimentsSauces

200

Dairy

tsp

Liquids

100

200

200

500

400

100

Meat

0.5

piece

Pork Belly Skin

piece

Haggis

whole, cooked

NutsSeeds

piece

sprig

piece

clove

sliced

piece

Peppercorns

piece

Bouquet Garni

including celery, thyme, bay and parsley

clove

Garlic

chopped

piece

Salt

to taste

Vegetables

piece

Turnip

thinly sliced

piece

Carrot

finely chopped

piece

Onion

finely chopped

piece

Potato

sliced thinly on a mandoline

Method

Boil all neep ingredients except turnip, then remove from heat and add turnip to infuse for 3 hours.

Preheat the oven to 180°C.

Fry carrots and onion in butter for 5 minutes, add spices and garlic, then pour in alcohols and reduce by half.

Add stocks, pork skin, and bake covered in the oven for 4 hours.

Cut pork skin into 13x8cm pieces, wrap around the haggis using foil, and steam for 15 minutes.

Fry potato slices in clarified butter in 5cm circles until crisp.

Slice steamed haggis into 5cm portions and serve topped with neeps, potato, and reserved liquor.