Greetings all you haggis makers and haggis eaters. This is my first attempt at haggis using what is available to me. I know there are some very accomplished haggis cooks out there so please add comments and any secrets you can spare. All words of critique welcome. I modified my recipe from a traditional one located at the link below. I know I made a few mistakes and will modify things as I learn but the results were pretty decent.

http://www.scottishrecipes.co.uk/haggis2.htm

For the pluck or liver, etc I purchased lamb heart, tongue, liver and testes from an organic range free lamb farmer. She has her lamb butchered at a small meat processor and keeps the pluck she can. Unfortunately no stomach or lung. I had collected the pluck during the farmers market season and finally defrosted it and made my haggis.

Nicely packaged liver, hearts and tongue



All together I had about 7 lbs of goodies to work with.



This was a two day event so during the week I boiled the pluck. I knew I would not have the time during the week to boil the haggis so I at least got a head start. The pluck was boiled in a half gallon of IPA from my local brew pub.



I just left all the cooked pluck in the pot of beer and refrigerated it until Friday. Friday evening was my time to try to put this all together. Besides the pluck I used the steel cut oats, onions, garlic and spices.

4 huge yellow onions and 2 bulbs of garlic ready for the haggis



For the suet I could only get pork suet. If you are looking for suet just ask your grocery meat market, they usually have beef or pork. The pork did fine.

1LB pork suet



Next was the grinding of this all. I was not about to mince all this meat by hand so I employed my grandmothers old hand grinder. The pluck, suet and garlic were all processed through this wonderful old grinder. By the way I was wearing my Elkommando kilt as displayed on Alan H's February photo challenge.

Grinding the goodies



Take away a couple pounds for the mixing bowl I had about 11 lbs of pluck and onions.



Add to all that 1.5 lbs of toasted steel cut oats. Oats were toasted in my cast iron skillet. Wonderful bread like aroma comes from toasting the oats.



Continued below keep reading.