RECIPE: Haggis anyone?

20 years ago

IÂll take a break from the DIY forums and offer a recipe.

As Rabbie Burns day is fast approaching (January 25 th), it is time once again for all Scots and descendants thereof to toast the "Great chieftain Âo the puddinÂ race" Â Aye! The Haggis.

WeÂll forget the sheepÂs stomach traditionally used for the casing and save the supermarket a visit from the Health Dept. and do this in a meat loaf pan. For the adventurous, we could still use the sheepÂs heart as an ingredient.

Quick Haggis Recipe

Ingredients:

1 lb Boneless lamb shoulder or breast, cut into pieces, or use ground lamb

1/2 lb Lamb liver; cut into pieces

SheepÂs heart chopped (if so desired)

1/2 cup Water

1 small Onion; coarsely chopped

1 large Egg

3/4 teaspoon Salt

3/4 teaspoon Pepper, black

1/2 teaspoon Sugar

1/4 teaspoon Ginger, ground

1/8 teaspoon Cloves, ground

1/8 teaspoon Nutmeg, ground

Pinch cayenne pepper

1 cup Oatmeal (never instant kind)

Directions:

Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.

In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oatmeal, process until well combined. The mixture should be wet but not sloppy.

Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; place onto platter, toast with a generous glass of Single Malt Whisky, slice and serve with mashed "tatties and neeps". (Mashed potatoes and mashed turnip)

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Comments (13)

roselin32
20 years ago
We had haggis in Scotland a couple of years ago and didn't think it was bad at all. However, I must say that they didn't do it in the sheeps stomach either. Don't know that I would ever make it but we are both good about trying the local foods when we travel.
annie1992
20 years ago
Well, thank you. This might be just the ticket. Robert Burns is one of my favorite poets and my daughter is doing a report for English. Her favorite is "Tam O Shanter", but I like "To a Mouse".

Maybe she should also supply a "wee bit" of the local flavor, along with her poetry....

Annie
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alison
20 years ago
My mom uses pinhead oats!

When they lived in Scotland as newlyweds they had the full blown traditional haggis. When she's made it here, it seems more like Scottish meatloaf.

Of course, we've never piped it to the table on Robbie Burns day...
doucanoe
20 years ago
Yikes! I had haggis in Scotland a few years ago and decided once was enough! Nice of you to share, but I'll pass, thanks! LOL

Linda
ontario_diyguy
Original Author
20 years ago
Annie,

I hope by supplying a "wee bit" of the local flavour, you mean the haggis and not the single malt! LOL
Daisyduckworth
20 years ago
Now, why didn't I think of that? The Haggis Meatloaf thing. It's not easy getting sheep stomachs these days. Did you know that the Real Thing uses the lungs and all? Canny people, we Scots. We don't waste much!

I've had a Scottish penfriend for the last 50 years or so. She sings in a Gaelic Choir which has toured Canada and parts of Europe. I rang her one year (when I was rich, a long time ago), and was horribly disappointed that she spoke much the same English as I do - not a trace of Robbie Burns in her accent!
msazadi
20 years ago
I've had it too, across the pond, and once was enough, mainly because it was bland. I eat scrapple and dh eats sausage so body parts are not the issue. We both like spicey and so maybe Haggis with salsa??? Jessy's lime chipolte sauce? Roberto Burns?
User
20 years ago
Hi diguy...we're neighbours! But there it ends, I have had Haggis on Rabbie Burns Day and on New Years Day at a traditional "Stand To" (more aptly called a Lean To !) and thanks but no thanks...but I will raise my glass with a single malt!
djm906
20 years ago
I've never noticed lamb liver in the stores here, could I possibly use calves liver instead if I can't get the lamb? Or would it be too drastic a change for that recipe.
lindac
20 years ago
Given my name, I am embarassed to say I have never eaten haggis.....
But then the single malt part....oreven a nice blend....Oh my!
But I married the name....I come by the loving of the "wee drap" naturally!
Some day, when I know you all better ( !!!) I will share with you the name I gave my son.....let us just say, he is named for 2 warring clans!
Linda C
annie1992
20 years ago
diyguy, these are high school seniors, it has to be the haggis, although they'd probably prefer the scotch. LOL

LindaC, would that be Stewart? (grin)

Annie
ontario_diyguy
Original Author
20 years ago
djm906,

Sure, try the calves liver. Since it's not the authentic recipe, a little improvising won't go wrong. Enjoy!
grammabonnie
20 years ago
Had it once in Scotland - enough for a lifetime. The pub experience was nice, but not the haggis - bland and greasy on top of it all. I like to try something traditional in each country I visit, but I couldn't get anyone else at the table to try it either.