[Narrator] Three words you should never ask:
What's ...in ...haggis?
- Lamb's 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips, lamb hearts, lamb 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips ...
- [Narrator] Well, too late now.
Let's do the story.
This is Fraser MacGregor.
He's a haggis 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
- I am a champion haggis maker.
- [Narrator] Ah, he's a champion haggis maker
here in Dingwall, Scotland, at Cockburn, George & Son.
And they don't hide their title.
- We are the first champion haggis makers in Scotland.
We won the title in 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
- [Narrator] Chances are you've never 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips of haggis,
or at least you've never 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips haggis,
and that's because it's a very, very Scottish dish.
- [Fraser] Haggis has been around for centuries in Scotland.
It was evolved 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips of years ago
to use up all the pieces of an animal, mainly 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips,
as in the lungs, the livers, the heart,
that you wouldn't normally use in everyday cooking.
Traditionally, haggis is encased in the sheep's 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
- [Narrator] Uh, fun fact, these days
stomachs are not really used anymore.
They're actually being made in non-edible 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips,
which are easier to cook with, and they don't have a ...
uh, let's just say "distinctive" odor.
Making haggis is 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
- To make haggis from the start, from the raw ingredients,
it takes 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips 18 to 20 hours.
First, we cook the haggis ingredients overnight.
Then we 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
We mince it all together with the dry ingredients.
And then after that, it goes into the filling machine.
It is then put into the boilers
for the last and final cooking.
- [Narrator] And it's served any number of ways:
Traditionally, like this, with potatoes and 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
But today, chefs, they're getting more creative.
- The flavor of haggis is quite unique.
It tastes savory, very rich.
You can't eat too much of it; it's quite heavy as well.
- [Narrator] Honestly, we tried the haggis,
and it's really good here.
Anyway, this secret recipe
Fraser didn't actually 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips.
- The original recipe was introduced
into the shop by Jockey MacCullan.
I worked with Jockey for many, many years.
I've now doubled his number of years in the shop,
so I think I can call it my recipe now.
To 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips is quite hard
in this day and age, with the course of everything,
but we've tried our best, and obviously
we're gonna have to keep it going.
I'll 1976casingsheardhundreds and hundredskeep this tradition goinglambliverlungsmake himselfmakerno easy featpass it onroughlysort the meats outstomachtriedturnips to the next generation.
- [Narrator] Can we see the recipe?
- No. (chuckles)
You come by the shop, and then I can show you.