Haggis recipe that's do-able.

[Pleater]

Weeelllll - assuming that you have zero experience with making do with the cheap bits - haggis is just a way to make the best of the bits of the sheep which have to be eaten up quickly as they don't keep - and in days or yor these were probably shared around the village or town row so there wasn't that much sheep per person. The same thing happened with pigs, but they were usually made into faggots. (I'm writing in British English, remember)


You don't have to make it in a casing and boil it for hours, and you can just go with what you can get - liver, heart, kidneys and an equal weight of real meat, already cooked so it is tender - simmer the offal with chopped onions for about an hour, fish out the solid stuff, pour off about half the liquid to make gravy and then cook some oatmeal in the other half.

Chop up or coarsely mince the offal and meat, put it into a bowl with the onions, add the spices and give a quick stir around then pour the oats over (don't stir) and put it into a warm oven for half an hour, covered over, for the spices to work.


Most haggis these days lacks fat - the meat should be shoulder of lamb or shin of beef with the natural fat on or in it. It is probably easiest to cook lamb, let it cool and then take the bones out. They can be added to the boil up at the start, then the lamb dropped in to be heated up just before the end of the cooking time. Beef is probably best cut into slices and fried then casseroled until tender. Make the gravy in the cooking pan using the juices from the meat.


The gravy should be thick, not runny.

Anne the Pleater :ootd:

[English Bloke]

Blimey Anne! Is there no end to your talents? I was dribbling at the mouth just reading that.