Wild Hog Haggis
My wife and I enjoy good haggis. Unfortunately, the USDA does not allow some parts of the animal as food. So, I had been stuck with a dwindling supply of canned haggis purchased in Germany at a Scottish shop in Rothenberg od Tauber. Then my hillbilly ingenuity kicked in, I'd go hunting and make my own. Wild hogs are a nuicance in TX and can therefore be hunted year round. I went out 19 Apr on a evening with a near full moon and got a nice boar about 175 lbs. The necessary parts were kept when I processed him and this weekend I prepared the haggis. The only animal product not from the hog was some hard fat I got from the Commissary. Wild hogs are fairly lean critters after all. I used as a base line a recipe out of Traditional Scottish Cooking by Lomond Books that we purchased in Scotland. I must say it turned out great. Yes it was a bit time intensive to prepare but well worth it. The pics are after it was stuffed and then after cooking.
Prior to cooking.

After cooking. Evidently I overfilled as it burst about halfway through. It stayed fairly intact though. The gravy from the juices it was cooked in are worth the effort as well.

YMOS,
Tony
"Let us speak courteously, deal fairly, and keep ourselves armed and ready." Teddy Roosevelt
If you are fearful, never learn any art of fighting" Master Liechtenauer, c.1389
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