Ox-heart Haggis is a traditional Scottish recipe for a classic pudding made from a blend of ox-heart, liver and beef steak that's finely chopped before mixing with suet and oatmeal and steaming in a basin and which makes an alternate type of haggis for Burns night. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Ox-heart Haggis.
Slice the heart and remove the valves and major blood vessels. Slice the liver and steak too. Now mince together the heart, liver and steak. Place the meats in a bowl and season with the salt and black pepper before mixing in the oatmeal.
Transfer the mixture to a well-greased pudding basin. Cover with a lid or a pleated sheet of greased paper. Secure this down with string then add a double layer of kitchen foil (again pleated to allow for expansion). Tie it securely to the basin and add a loop of string to act as a handle.
Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boiling water (this should come no more than 3/4 the way up the basin if using a trivet) and steam or boil the pudding for between 150 and 180 minutes, or until the haggis is cooked through.
Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy.
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