FResh haggis...

[creagdhubh]

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!

[Downunder Kilt]

Kyle, my far better half, Judi, will also be cooking up the neeps and tatties, and came up with the idea of a cranachan for dessert after seeing one being made on a TV cooking show last week. Sounds like we will both be having fine fare at the end of the week. Cheers

[Cygnus]

My father in law recently informed me that he could get me sheep's stomach, suet, heart, lungs(!), etc. if I wanted to make haggis. I would, but being a bit of a novice, I'm not sure if it's something to tackle without some guidance.

If anybody has any good recipes or advice, I'm all ears.

[Downunder Kilt]

My father in law recently informed me that he could get me sheep's stomach, suet, heart, lungs(!), etc. if I wanted to make haggis. I would, but being a bit of a novice, I'm not sure if it's something to tackle without some guidance.

If anybody has any good recipes or advice, I'm all ears.

Here you go a whole site on Scottish cooking, have fun and make some yummy goodies
http://www.fife.50megs.com/haggis.htm

[sydnie7]

My father in law recently informed me that he could get me sheep's stomach, suet, heart, lungs(!), etc. if I wanted to make haggis. I would, but being a bit of a novice, I'm not sure if it's something to tackle without some guidance.

If anybody has any good recipes or advice, I'm all ears.

I think ears are the only things that don't go in?

[llyd]

haggis is basically a cooked sausage tempered with oats...simmer your organ meats until done, reserve the broth, grind your gnasty bits through a coarse plate, add spices according to your recipe (I just sort of made mine up..been making sausage awhile..) then grind through a fine plate and mix well. heat the broth in a pan, might have to add some water, add oats, and the meat and a finely minced onion to the whole hot mess, and heat through until the liquid is absorbed, pack this into impermeable casings and simmer in a water bath until a temp of 170 degrees F is achieved...can be vac packed and frozen, but is best used fresh.
really, I believe to freeze this stuff, you ought to make the meat mixture and omit the oat meal...then make a pan of oats and mix in the meat...would likely work better.

[Cygnus]

Thanks, all, for the links and tips!

...I believe to freeze this stuff, you ought to make the meat mixture and omit the oat meal...then make a pan of oats and mix in the meat...would likely work better.

Part of the reason I'd like to make my own is a bad experience with a frozen haggis. I may just give it a shot this weekend. Thanks again!

[creagdhubh]

Kyle, my far better half, Judi, will also be cooking up the neeps and tatties, and came up with the idea of a cranachan for dessert after seeing one being made on a TV cooking show last week. Sounds like we will both be having fine fare at the end of the week. Cheers

Quite right, mate! I am looking forward to it, as I am sure you are too. Enjoy!

Slainte mhath,

[piperdbh]

Is haggis better or worse the day after it's cooked? I remember meatloaf being better the second day, and it seems possible that haggis would be better if left to "age" overnight.

[creagdhubh]

Is haggis better or worse the day after it's cooked? I remember meatloaf being better the second day, and it seems possible that haggis would be better if left to "age" overnight.

Great question. In my opinion, haggis is slightly better the day after. I like to warm it up just a wee bit and have it with a fried egg on toast the morning after Burns Night. I may also spread small amounts of haggis on Highland oatcakes, or digestives and wash it down with Irn-Bru. The latter tends to work wonders on my aching head.

Slainte,