Haggis

The Healthy Butcher’s Haggis has become legendary; so much so that as of 2020
we make and sell over 2000lbs of Haggis annually!   Our recipe was developed by
former Head Butcher Paul Bradshaw, who learned the secrets to spectacular Haggis
in Alyth, Scotland from one of Scotland’s most famous Haggis Masters – Michael
Dorward (multiple winner of the European Haggis Competition).

Made from a blend of lamb organs, pork fat, toasted oats, and a special blend of
herbs and spices. The Healthy Butcher’s Haggis is delicious due to the extraordinary
quality of ingredients that we use.   Our Haggis is not a one-time-a-year, eat-while-
pinching-your-nose, dish… instead it is a delicious example of a regional pâté.

DIRECTIONS:  If you have purchased some of The Healthy Butcher’s Haggis, it is
already fully cooked, and all you need to do is to warm it up.
Option 1) Remove all plastic packaging, keep the cloth casing on and place the
haggis on a cookie sheet and into a 350F oven for about 30min per pound;
Option 2) Bring a pot of water to a bare simmer (not boiling), and drop the haggis in
the water, still in the vacuum sealed bag and leave in for about 30 minutes per
pound.  Remove from water, remove packaging, and sear slices on a hot pan.

Do not eat the cloth casing.

Haggis, like many organ based dishes was originally created as a cheap way to feed
citizens living below the poverty line. It is quite healthy and packed with protein and
nutrients. Sheep or lamb lungs, liver, heart and kidney were easy to acquire and
very inexpensive in ancient Scotland, and formed the base for the first haggis.
Grains are typically added – the most common being oats, but barley and other
grains may be used as well as additional fat (beef, sheep or pork). Traditionally to
prepare haggis, the organs, oats and seasoning are packed into an animal’s
stomach and simmered in stock for several hours.  However, The Healthy Butcher’s
Haggis is stuffed into canvas casings.