FResh haggis...

**Ozark Ridge Rider** · 21st January 13, 12:22 PM

Originally Posted by piperdbh

Do you chop the organs up with a knife or grind them in the food processor?

Generally grind them in a hand crank food mill, as there is really not enough volume to get the big mill out. Usually about 1 part liver to 3 parts ground meat - heart if I have it, or other lean meat.

**llyd** · 21st January 13, 01:26 PM

Yielded eight pounds from one head, heart, liver, lungs and kidneys...and a can of Mcann's steel cut oats....I made it a bit spicy...dish a bowl fresh and hot, stirred in a fresh farm egg and let it set, hot cup of coffee...you know how Igo was transported back to his childhood in Ratatouille? I just took a quick trip to the corner chippy at the train station off of George Square, Glasgow...

**Cecil** · 21st January 13, 03:31 PM

Now if you had some grits to with it that would nicely.

**creagdhubh** · 21st January 13, 03:42 PM

In preparation for this Friday, I just picked up fresh haggis from my local butcher. My wife will be making homemade neeps, tatties and raspberry cranachan for our own Burns Supper at home.

Cheers,

**llyd** · 21st January 13, 07:24 PM

No grits! Yechh...I may be southern, but I detest grits for some reason.

**Downunder Kilt** · 21st January 13, 07:57 PM

Fortunately we have no bans on what can go into haggis, so as usual, I will be off to our UK butcher tomorrow, to get an authentic beastie for Friday, Yummo

**TheOfficialBren** · 21st January 13, 08:35 PM

Nice. My family isn't very interested in our heritage, MUCH to my dismay.

I'll have to fend for myself but I shall be kilted! I hope to get my dad more receptive to his roots.

**creagdhubh** · 22nd January 13, 08:15 AM

Originally Posted by Downunder Kilt

Fortunately we have no bans on what can go into haggis, so as usual, I will be off to our UK butcher tomorrow, to get an authentic beastie for Friday, Yummo

Sounds great!