Haggish, a distant cousin of its Scottish ancestor, first appeared in Wales during the late 18th century. Lighter on the pallet, and infused with a strong leek flavor, the dish was a firm favorite during the Lloyd George government. Dylan Thomas was commissioned to write an “ode to the Haggish” in 1925 – though it never gained popularity beyond Bangor. More recently haggish has appeared on the menu of several Welsh tapas bars in the Cardiff area.
- 1 cleaned sheep or lamb's stomach bag
- 3 lb. dry oatmeal
- 1 lb chopped lard
- 1 lb goose liver, boiled and minced
- 1 pint (2 cups) vegetable stock
- “The heart and lights of the sheep”, boiled and minced
- 1 large chopped onion
- 3 large chopped leeks
- 2 tbsp Welsh seasoning
- Pan-fry oatmeal, tossing gently until lightly crisped.
- Mix all remaining ingredients together (except “the hearts and lights of the sheep”, lard and stomach bag)
- Pour in stock, mix ingredients and spoon into stomach bag.
- Re-boil “the hearts and lights” of the sheep – until they remain firm to the touch
- Mix in to stomach bag, and sew up securely.
- Lower the haggish into a large pot of boiling water, and simmer for 7-8 hours.
Serves 16 Welsh people.
Inner Cooking Notes:
If you are not sufficiently skilled to sew up the haggish then you can use a staple gun instead. Just make sure your guests are informed before consuming the dish.
Only consume “hearts and lights” that have been prepared by a skilled butcher. If you are in any doubt as to their authenticity we suggest substituting a mild Italian sausage.
Preparation time: 2 hours
Cooking time: 8 hours