North American Haggis Recipes

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HAGGIS



Haggis image

Traditional Scottish haggis contains lung (which is commercially banned in the US) and is boiled in a sheep's stomach lining (which can be hard to come by and tricky to work with). As such, this version omits the lung and stomach lining steps but still retains much of the authentic flavors in the final product. Any good butcher should be able to source the heart, tongue, liver and suet without too much trouble.

Provided by Food Network

Categories     appetizer

Time 4h

Yield 12 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
2 pounds lamb tongue
2 pounds lamb heart
2 pounds lamb liver
3 large yellow onions
1 pound beef suet (real suet should be flaky rather than a dense block)
5 cups rolled oats
5 tablespoons dried cumin
5 tablespoons dried paprika
5 tablespoons dried rosemary
5 tablespoons dried thyme
2 tablespoons cayenne pepper

Steps:

  • For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
  • Peel the onions and dice into 1-inch chunks.
  • Separate the suet from the sinew and finely chop the fat, discarding the sinew.
  • Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
  • Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
  • Grind the mixture using a hand grinder or electric mixer attachment.
  • For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
  • Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
  • Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
  • Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
  • Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
  • To serve: For a traditional haggis supper, serve with "neeps" (turnips), "tatties" (potatoes) and a generous neat single-malt whiskey.
  • For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.

NORTH AMERICAN HAGGIS



North American Haggis image

I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best.

Provided by Derf2440

Categories     Beef Organ Meats

Time 1h15m

Yield 1 haggis in a pan

Number Of Ingredients 12

1 lb boneless lamb shoulder (or ground lamb) or 1 lb boneless lamb breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 cup water
1 small onion, 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 clove, ground
1/8 teaspoon nutmeg, ground
1 cup old fashioned oats

Steps:

  • Heat oven to 350 degrees.
  • Grease an 8 1/2 x 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 oats, process until well combined.
  • Spoon lamb mixture into greased pan, pat surface to level.
  • Bake 45 to55 minutes or until centre feels firm when gently pressed.
  • Cool 5 minutes in pan, unmold onto platter, slice and serve.

HAGGIS



Haggis image

Provided by Alton Brown

Categories     main-dish

Time 5h42m

Yield Depends on how much you throw

Number Of Ingredients 10

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

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



Vegetarian Haggis image

'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

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
⅓ cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 ½ teaspoons mixed spice
1 egg, beaten
1 ⅓ cups steel cut oats

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

HAGGIS, COLORADO, USA VERSION



Haggis, Colorado, Usa Version image

I have developed this recipe from 18 yrs of making the Celtic Comestible for Burns Suppers, Scottish Games and the like here in Colorado, USA. Certain well-known ingredients such as lungs and sheep stomachs are not prepared for human consumption here, but for presentation purposes, cows stomach, or tripe, is available and looks just the thing!!

Provided by IANWATT65

Categories     Healthy

Time 8h

Yield 75 pounds, 600 serving(s)

Number Of Ingredients 13

15 lbs lamb hearts
15 lbs lambs kidneys
15 lbs lamb liver
30 lbs chopped onions
10 lbs steel cut oats
1 cup chopped garlic
1 (1 ounce) can rubbed sage
1 (1 ounce) can rubbed thyme
1 (1 ounce) can flaked rosemary
2 (1 ounce) packages fresh rosemary
1 (1 ounce) can white pepper
salt, to taste
15 large reynolds oven cooking bags

Steps:

  • Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
  • Chop the onions and add all the herbs and oats, mix well.
  • Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
  • Mix the meat with the rest of the ingredients.
  • Divide the mixture between the Reynolds oven bags.
  • Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
  • Boil the bags of Haggis for a further 1 hour.
  • Serve with bashed neeps and tatties.
  • This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
  • Yields approx 75 lbs cooked.

Nutrition Facts : Calories 80, Fat 2.1, SaturatedFat 0.7, Cholesterol 95.8, Sodium 36.9, Carbohydrate 7.6, Fiber 1.2, Sugar 1, Protein 7.5

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