HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
NORTH AMERICAN HAGGIS
I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best.
Provided by Derf2440
Categories Beef Organ Meats
Time 1h15m
Yield 1 haggis in a pan
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease an 8 1/2 x 4 1/2 inch loaf pan.
- In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
- Add the remaining half of the lamb and the oats, process until well combined.
- Spoon lamb mixture into greased pan, pat surface to level.
- Bake 45 to55 minutes or until centre feels firm when gently pressed.
- Cool 5 minutes in pan, unmold onto platter, slice and serve.
HAGGIS
"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the "true" ingredients of a Scottish haggis recipe are officially considered "unfit for human consumption" by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking "real" haggis.
Provided by Millereg
Categories Breakfast
Time 4h
Yield 3 pounds, 8 serving(s)
Number Of Ingredients 22
Steps:
- In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
- Boil the liver (or other organ meat) in this mixture for five minutes.
- Drain and put aside to cool.
- Cut the scrapple (chilled) into thick slabs.
- Boil scrapple in broth for two minutes.
- Drain and put aside.
- Do not discard the remaining broth mixture.
- Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
- Grind the liver or organ meat (I recommend using the same method as for the suet, above).
- Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
- Using your hands, mix thoroughly.
- The objective is to produce a mixture that is thoroughly moist but not wet.
- If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
- If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
- Cut the sausage casing into 12-inch strips.
- Stuff the haggis mixture into each strip of sausage casing.
- It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
- This is absolutely necessary to allow the oats room to swell during the cooking process.
- Leave the ends of the casings open- do not tie or otherwise close them.
- Place the haggises in a steamer and cover and steam them for three hours.
- If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
- Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
- I suggest only filling the pan about 2/3 full.
- If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
- Steam the mixture for three hours.
- Repeat the cooking process with any remaining mixture.
- In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
- The cooked haggis may be refrigerated or frozen.
- I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
- I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.
Nutrition Facts : Calories 473.7, Fat 32.1, SaturatedFat 15.3, Cholesterol 77.6, Sodium 456.4, Carbohydrate 30.6, Fiber 4.8, Sugar 2.5, Protein 15.9
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What is haggis? Haggis is the emblematic recipe of Scottish cuisine and probably the national dish of Scotland. It consists of a sheep's stomach (or sometimes artificial casing) …
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- Haggis, Neeps & Tatties Stack. We’ll start with the traditional and most common, haggis, neeps and tatties – haggis in its most purist form. The neeps (swede) and tatties (potato, in this case mashed) are perfect accompaniments to the star of the show.
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- Haggis, Neeps, & Tatties Pie. Continuing the neeps and tatties theme, If you want to take your shepherds pie a step further then add some neeps to your mashed tatties for a haggis neeps and tatties pie.
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- Balmoral Chicken. Chicken Balmoral is simple a chicken breast sliced down one side, almost the whole way through but not quite, stuff it full of haggis and then wrap it in bacon.
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- Haggis Bon Bons. These may well be the perfect Scottish Canapé! Break your haggis up then roll it into balls and put it to one side. Get three bowls, one of flour one of beaten eggs and one of breadcrumbs – we like to add smokey paprika and parmesan to this.
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Mix together in a large bowl, along with the suet, oatmeal and spices. 6. Measure how much stock remains from cooking the pluck, and make up to 1l with cold water. When cool, add to the haggis mixture. 7. To check the seasoning, pan fry a tablespoon of the mixture for 2–3 minutes and taste.
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Servings 6Category Main
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