Best Haggis Recipes

HAGGIS

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

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.

NORTH AMERICAN HAGGIS

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.

TRADITIONAL SCOTTISH RECIPES - HAGGIS

Steps:

• Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool. Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!) Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure. Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin. Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavor, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whiskey over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.

HAGGIS

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.

BAKED HAGGIS

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
• To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.

HAGGIS, NEEPS & TATTIES

Steps:

• Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
• Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
• Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

MOCK HAGGIS

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).

VEGAN HAGGIS

Steps:

• Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
• When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
• Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.

BURNS NIGHT BAKED HIGHLAND HAGGIS WITH WHISKY CUMBERLAND SAUCE

Steps:

• CUMBERLAND WHISKY SAUCE:.
• In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
• Add the redcurrant jelly, salt, and cayenne, and stir well.
• Cook until thickened, about 2 to 3 minutes.
• Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
• HAGGIS:.
• Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
• To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.

VEGETARIAN HAGGIS

Steps:

• Gently fry the onion, carrot and mushrooms in a large frying pan or wok
• Cook the lentils in the stock and reduce the liquid to about 250 ml
• Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
• Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
• Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

HAGGIS

Steps:

• In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
• Boil the liver (or other organ meat) in this mixture for five minutes.
• Drain and put aside to cool.
• Cut the scrapple (chilled) into thick slabs.
• Boil scrapple in broth for two minutes.
• Drain and put aside.
• Do not discard the remaining broth mixture.
• Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
• Grind the liver or organ meat (I recommend using the same method as for the suet, above).
• Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
• Using your hands, mix thoroughly.
• The objective is to produce a mixture that is thoroughly moist but not wet.
• If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
• If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
• Cut the sausage casing into 12-inch strips.
• Stuff the haggis mixture into each strip of sausage casing.
• It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
• This is absolutely necessary to allow the oats room to swell during the cooking process.
• Leave the ends of the casings open- do not tie or otherwise close them.
• Place the haggises in a steamer and cover and steam them for three hours.
• If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
• Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
• I suggest only filling the pan about 2/3 full.
• If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
• Steam the mixture for three hours.
• Repeat the cooking process with any remaining mixture.
• In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
• The cooked haggis may be refrigerated or frozen.
• I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
• I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.

AUTHENTIC SCOTTISH HAGGIS

Steps:

• 1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
• 2. Note from the website: This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results. - BBC.CO.UK

THE FRUGAL GOURMET'S HAGGIS

Steps:

• Place the beef heart in a 4-quart covered pot and just cover with cold water.
• Simmer, covered, for 70 minutes.
• Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
• Remove the contents of the pot and cool.
• Reserve 1 cup of the liquid.
• Grind everything coarsely.
• In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
• Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
• Drain them and rinse very well, inside and out.
• Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
• Two will have to be tied on just one end, but the third piece will be tied on both ends.
• Prick the Haggis all over with corn holders or a sharp fork.
• Place in a steamer and steam for 80 minutes.
• Serve, sliced, with beef or lamb gravy.
• Don't forget the bagpipes!

HAGGIS LOAF

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.

BEER BATTERED HAGGIS BALLS WITH A WHISKEY MUSTARD SAUCE

Steps:

• Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
• Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
• Put about an inch of oil in a pan or wok and heat up.
• When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
• Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
• Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
• Serve haggis balls on a platter with the dipping sauce bowl in the middle.

WILL'S VEGAN HAGGIS

Steps:

• In one pan, boil the barley for 30 minutes.
• In another, boil green and red lentils for 30 minutes.
• Drain both barley and lentils well and reserve separately.
• Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
• Sauté for three minutes or so; then reserve in a bowl.
• Chop onion and mushrooms fine or pop them in the food processor.
• Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
• Cook for 2 or 3 minutes.
• Then add lentils and the oat/barley mixture.
• Mix up this lot well.
• Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
• but not too watery!
• This can be trial-and-error.
• I find that roughly 300 ml works for me.
• But I always make up about 500 ml, just in case.
• You can also splash in a little extra olive oil if you think it is needed.
• Mix in spices, whiskey, juice, and Worcestershire sauce?.
• and do a bit of a taste test.
• Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
• Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
• Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
• Cook this for about an hour or an hour and a quarter.
• Times may vary greatly.
• Refrigerates or freezes well.
• Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

ALTON BROWN'S HAGGIS

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.

POTTED HOUGH DELICIOUS STARTER FOR A HAGGIS SUPPER

Steps:

• place the meat and bone in a large pan and add enough cold water to just cover.
• tie the bay leaf and spices in a piece of muslin and add to the pot.
• bring to the boil, skim and simmer for 3-4 hours.
• drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely.
• place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced).
• pour the mixture into moulds or small bowls and leave to cool.
• Chill and serve with oatcakes and a good strong mustard or piccalilly.

VEGETARIAN HAGGIS

Steps:

• Saute the onions, carrot and mushrooms until tender.
• Add the red lentils and stock. Bring to a boil.
• Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
• Simmer 10 minutes, covered.
• Sit in oatmeal, Scotch, and water.
• Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
• Fill ramekins, muffin pan, or loaf pan. Cover with foil.
• Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.