Making haggis from scratch

**Big Josh** · 29th April 11, 11:33 AM

That is beautiful Joshua. Well done.

**TBruce** · 29th April 11, 11:40 AM

Alton Brown from the TV show "Good Eats" has a skit to do with the Haggis. heres the link: www.youtube.com/watch?v=HuixJaAia84

**mclean** · 3rd May 11, 09:55 AM

Joshua - that's a BEAUTY! Thank you again for all the pointers. I just got another kilt in the mail (casual kilt/Teflon coated for cleanup after haggis making, of course). We'll be making the haggis in 18 days, and hopefully will post pictures and a write-up in the next day or two after.

**BEEDEE** · 3rd May 11, 04:49 PM

Originally Posted by azwildcat96

I would like to see an instructional thread about making haggis from scratch.

I was drawn for an elk hunt this October, and decided that if I successfully harvest an animal, that I would like to try to make a "North American haggis" from the elk organs.

Check this out.http://www.xmarksthescot.com/forum/f...-haggis-55264/ I've been using this recipe for three years with nothing but compliments.

Brian

**chrisupyonder** · 3rd May 11, 08:12 PM

1 each: sheep's lung, stomach, heart, liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (real Scots cut meal)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart, lungs and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Caution, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon after piercing with a sgian dubh. Usually served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey after a rendition of Burns' "Ode to the Haggis."

Chris.

Ps. I have never made it myself cos our local butcher makes the best in the world.

**BonnetMaker** · 3rd May 11, 11:21 PM

We had a spectacular haggis disaster last year when despite packing carefully and leaving room for expansion several haggis exploded in the pan during the boiling stage. Haggis soup is not really a viable option, so I ended up packing the resulting mess into freezer boxes and we added it a bit at a time to robust meat dishes like chilli where it didnt go to waste. But its a valuable lesson, no matter how often you make haggis, alway triple check the amont is correct for the skin and that the ends are done up really well

**artificer** · 4th May 11, 04:59 AM

Originally Posted by BonnetMaker

We had a spectacular haggis disaster last year when despite packing carefully and leaving room for expansion several haggis exploded in the pan during the boiling stage. Haggis soup is not really a viable option, so I ended up packing the resulting mess into freezer boxes and we added it a bit at a time to robust meat dishes like chilli where it didnt go to waste. But its a valuable lesson, no matter how often you make haggis, alway triple check the amont is correct for the skin and that the ends are done up really well

Ouch! I bet that was one sad evening.

After re-reading this thread I'm now hungry for haggis and fried eggs for breakfast.

ith:

**mclean** · 13th May 11, 06:41 AM

Haggis making is a week away! I can't wait to share pictures of the process. BonnetMaker - I'm so sorry to hear about the burst haggis! Just to be on the safe side, I think we're planning to make two or three smaller ones. I've also heard that pricking the skin every now and then, and making sure that there is enough water (and not to vigorous a boil) helps, but who knows what will happen to our little guys. Many thanks for the warning!

**mclean** · 23rd May 11, 06:13 AM

Hi everyone! The haggis was a resounding success- thank you all fr all of your suggestions! I'll upload pictures of the event as soon as I return to North Carolina. Here are two pictures of the cooked haggis in the meantime: