Mock Haggis Recipes
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
VEGETARIAN HAGGIS
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g
MOCK HAGGIS
Make and share this Mock Haggis recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scottish
Time 3h15m
Yield 1 haggis
Number Of Ingredients 10
Steps:
- Boil the liver in water for 5 minutes.
- Toast the oatmeal in a frying pan until it turns a light golden colour.
- Peel and chop the onions and mince the liver.
- Mix ingredients together and add some of the water in which the liver has been boiled.
- Add seasonings.
- Mixture should be thoroughly moist but not wet.
- Place ingredients into top of a large double boiler, and place over boiling water.
- Cover and steam for 3 hours.
- Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).
Nutrition Facts : Calories 3085.3, Fat 222.8, SaturatedFat 112.4, Cholesterol 900.5, Sodium 2660.2, Carbohydrate 146, Fiber 19.9, Sugar 11.9, Protein 120.5
HAGGIS LOAF
A distant cousin of the Great Chieftain o' the Scottish Puddin' Race. The lamb, liver and oats are a 21st century substitute for the now extinct feathered haggis once ferociously hunted by Geronimo MacDonald and his clan in the Adirondack Mountains. Recent research by a team of Poughkeepsie scientists suggests that they may be able, at some future date, be able to clone the feathered haggis from DNA found in fossils of the animal. Until then, you'll have to live with this recipe.
Provided by Millereg
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Grease an 8½ by 4½ inch loaf pan.
- In a food processor fitted with the 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 oats, and process again until well combined.
- Spoon the lamb mixture into the greased pan and pat the surface to level it.
- Bake for 45 to 55 minutes or until center feels firm when gently pressed.
- Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
- ***Just like its distant American cousin, the meatloaf, haggis loaf freezes very well after it's cooked- I recommend freezing it in individual serving-size slices.
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