Haggis recipe that's do-able.

[Dixiecat]

You can get the best recipe in the world from Alton Brown right here: http://www.foodnetwork.com/recipes/a...ipe/index.html

But getting a sheep's stomach has proved impossible around here, so I use a boiling bag from the grocery store. Afterall, the stomach is just used to keep all the loose stuff together. I buy what I can and substitute chicken or beef liver and parts if I have to. I also put in a good bit of chopped up lamb. The rest is mainly boiling all the stuff and adding plenty of salt and pepper. The onions and real Scottish oats are a must! (all from the grocery store with no problem.)

When it's all done, we put the haggis on a pan, tighten it up, and run it under that broiler before serving to give it a really nice browned look. It looks like a real stomach when we march it out.

Here it is with neeps and tatties surrounding:


or with leeks:

Nice! Is this what I have to look forward to in January?

[BCAC]

There are ingredients I can't get here in France.

Why not try these people:- http://www.scottish-haggis.net/macsweens-haggis.html

And here is another great site I stumbled onto one day which was IMMEDIATELY bookmarked:- http://www.scottishrecipes.co.uk/

[turpin]

Nice! Is this what I have to look forward to in January?

Yep. I think I recognize that first one.

One thing I do is add a good bit of curry powder to the mix. I also boil raisins or currents with the oats, and include about 1 cup of whisky in the liquid for boiling them. The mace is definitely a good touch as well.

The Douglass and I have made a haggis the last 2 years at Grandfather Mt. for the MacVillage Potluck dinner, to resoundingapplause. But by way of field expediency I've had to substitute braunschweiger (liver sausage) for the liver. Hey, whatever's available, right?

[Joshua]

My first batch I cased in collagen Bologna casings and it came out quite well. I made it with a pound each of lambs liver, beef heart, and some lamb shoulder... the offal I boiled in oxtail broth, and ground up in a sausage grinder with the raw lamb shoulder and about 4oz of raw suet to each pound of meat... adding 4oz of toasted steel cut oats to the mixer when everything was ground. I've also used beef bung for casing, and while it does make a pretty haggis, working with a natural casing that big is pretty gross (especially the smell, which is reminiscent of a poorly cleaned taxidermists shop, or the frogs I dissected in 7th grade science class).

My recipe ended up in this thread:
http://www.xmarksthescot.com/forum/f...84/#post976245

And the picture of the little critter...



It ended up firmer than I wanted (probably not enough fat):


That being said, I ate from it for a few days... I'd slice off a "patty" and fry it in tallow to serve with eggs, or as a side dish with steak. Even my non-offal eating wife ate quite a few patties with breakfast. My 6-year old took a bite, declared it "not gross", but refused to eat a second bite.

[piperdbh]

It ended up firmer than I wanted (probably not enough fat):

I've never seen haggis served on a Princess House plate, until now!

[Whidbey78]

I can't contribute a recipe, but have to say that I'm really digging the ideas being thrown around here. The traditional Christmas dinner may forever be changed in my house.

[Pleater]

Surely you can't eat haggis without first covering it in some really thick shiny oniony gravy? You then use a fork to break it up a little until the gravy sinks in a bit, to unfirm it.


Sorry - just mopping the keyboard -


Anne the Pleater :ootd:

[Oberu]

I guess this thread makes me happy to live in Texas where I can just run down the road a bit and buy a sheep. I have to admit that it's much easier to get your significant other to eat this tasty vittle if you use boiling bags from your grocery store over the original...well... yeah. My buddy just made three medium/large haggis and the cap on the nutmeg shaker fell off pouring into the ground bits and while I like nutmeg... too much is too much. Always best to do your seasoning after things are cooked!

[sydnie7]

I guess this thread makes me happy to live in Texas where I can just run down the road a bit and buy a sheep. I have to admit that it's much easier to get your significant other to eat this tasty vittle if you use boiling bags from your grocery store over the original...well... yeah. My buddy just made three medium/large haggis and the cap on the nutmeg shaker fell off pouring into the ground bits and while I like nutmeg... too much is too much. Always best to do your seasoning after things are cooked!

Another good reason to use a nutmeg grater! I like this one and have purchased several as gifts for family members.

[/threadjack]

[BEEDEE]

I've been using this recipe for several years: http://www.xmarksthescot.com/forum/f...-haggis-55264/

Heart and liver can be bought at my local Walmart, ground lamb is a little more difficult but I can get it at better supermarkets.

Brian