Making haggis from scratch

**piperdbh** · 25th May 11, 02:33 PM

Originally Posted by mclean

We cut out the ventricles and tough squidgy bits:

As a former omnivore, but now vegan, I don't find myself using that phrase in the kitchen much anymore.

I'm glad this enterprise went well for you. What did the neighbors say?

**mclean** · 26th May 11, 06:21 AM

Good pics of your process. The finished Haggis looks good. I've never used testicles in sausage though as I like them fried too well. I would like your recipe for that sausage just to play around with it.

You brave man, you!

We just used a simple scaled down white pudding recipe, as follows:

1 lb pinhead oatmeal
3/4 lb suet
2/3 oz salt
1/3 oz white pepper
4 tablespoon haggis stock
1/2 onion
2 testicles

...mincing the meat and suet together, mixing the remaining ingredients, and stuffing the mixture into hog casings.

Normally, I think white pudding would be boiled until the sausages float to the top.

Since we added raw testicles, however, we slowly simmered the sausages for about an hour and a half - just to be on the safe side.

Frankly, it was rather bland, but by no means bad.

Very best!

William

**mclean** · 26th May 11, 06:24 AM

Haha, and to answer your very good question, piperdbh:

What did the neighbors say?

my best advice is to follow the same advice that I did - if at all possible, make haggis at a friend's house.

**mumsie53** · 26th May 11, 06:30 AM

If anyone would like to see it I can post a haggis recipe from a small vintage Scottish cookery book I found.. Its from the Rural Womens Institute of Scotland and has some interesting authentic old Scottish recipes, many handed down for generations to the participating ladies

PamH

**TheSp8** · 26th May 11, 07:10 PM

Thanks for posting your recipe. We ate the last testicles we had in the freezer last week. I guess I'll have to go hog hunting to get some more.

I make a mean steak and kidney pie and various other meals using offal so this isn't a stretch.

YMOS,
Tony

**Joshua** · 2nd June 11, 06:28 PM

I can tell you I will NOT be using lungs (simply because it's not easy for me to get here) however I have 8lbs each of liver and heart... a jar of beef bung, and a couple packages (50+ to a pack) of inedible collagen bologna casings (the haggi you see in my pictures were made with those). I will probably substitute lamb meat for that portion of the recipe.

**chrisupyonder** · 3rd June 11, 06:52 AM

Originally Posted by mumsie53

If anyone would like to see it I can post a haggis recipe from a small vintage Scottish cookery book I found.. Its from the Rural Womens Institute of Scotland and has some interesting authentic old Scottish recipes, many handed down for generations to the participating ladies

PamH

Yes please do... I would be interesred.

Chris.

**mclean** · 27th September 11, 09:51 AM

Hello, dear friends!

Defying any rational logic, a coworker requested that I prepare a haggis for her birthday celebration... and how could I possibly deny a request like that?

My girlfriend even let me fix it inside!

There must be something in the water...

I made one haggis for the party (the largest one), a second one for my family (lucky them), and a third one which burst, so I got to eat it.

The haggis was a hit at the party... a vegetarian even broke 10 years of being meat free to give it a try -- and liked it!

Like I said, must be something in the water...

And here I am giving the address:

As far as making homemade haggis indoors is concerned, I recommend filling the initial organ boil water with spices - I used several cinnamon sticks and a handful of whole mace - it really makes a difference.

Cheers!