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Here’s how the rating system works:
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| Haggis Recipe courtesy Alton Brown Show: Good Eats Episode: Oat Cuisine Overall User Rating:  |
Better in Scotland!
12/09/2006 at 04:44am
User: Anonymous User Rating:
Fist off, I love haggis. This recipe is good but it does not have as much flavor as the stuff made in Scotland. Still it is pretty good stuff.
Alton Brown's haggis
11/14/2006 at 01:45pm
User: Linda from Sarasota, FL User Rating:
I didn't know this was for real. I had to read it to believe it. But Alton Brown is great!!!
haggis?
09/26/2005 at 03:26pm
User: Anonymous User Rating:
What is haggis?
Mmmmmm. Organ Meats.
09/16/2007 at 10:16pm
User: Eric from Delaware, OH User Rating:
Wow. Sheep stomach, liver, heart and tongue all in one dish. Sounds delicious! Love the show AB!
Get a life
09/14/2005 at 11:55pm
User: Johni from Santa Monica, CA User Rating:
Good lord ... where is your sense of humor Mister one star. We love you Alton, keep us laughing :) 5 stars for originality!
was educated
09/09/2006 at 03:31pm
User: Anonymous User Rating:
I thought I'd try this because it was certainly something I had never had before. We are friends with the local butcher and gave him the list of what we needed. I had to get used to the idea(s) and overall I didn't love the dish. However, it was very educational for us to order, prepare and eat and therefore worth every minute.
Had a Haggis
09/01/2004 at 12:16am
User: Anonymous User Rating:
Very hearty meal, no wonder the Scots invented it!
Go Alton!
08/28/2006 at 08:11pm
User: Dori from Muskegon, MI User Rating:
Thanks for a realistic recipe. You can also make vegetarian haggis (I had it in Edinburgh) or use simple ground lamb. You have to remember this was the creation of people who had little to eat and were very thrifty! As far as what goes in it - most Scot's will tell you it's "Everything but the baaa".
Ahem
08/11/2007 at 12:15pm
User: Angela from El Paso, TX User Rating:
To Dave from OH - While I love the film Highlander, I wouldn't take it as a definitive authority on Scottish culture. Secondly, just google "haggis oats" and see what you get. Futher, if you wish to play "More Scottish Than You," both my Edinburgh friend and my very Scot-American bud say a haggis with barley and no oats is too English to be Scottish. To "Anonymous," surely Scots like their beef, but as you say, when there are sheep, sheep are used. So what's your point? Moreover, haggis is (as AB would say) "poor people working" food, and while modern Scots may be more selective of what pluck goes into their painch, I doubt some older generations had that luxury. "Everything but the baa," as they say, aye? And in general, I note that you'll want steel cut oats (toasted) and not rolled oats (nasty). As for herbs, just do as yesteryear's poor Scots did - be creative. Also, I ditto Dori from MI - ground lamb makes a fine haggis.
wrong ingredients
07/27/2005 at 10:58pm
User: Anonymous User Rating:
Haggis was originally made from beef.When sheep were introduced, they were used. Tongue is NEVER used in haggis. The meat is minced as in any sausage. It can also be made in a boil-in-the-bag, or in a steaming bowl. Get your facts straight
Haggis
07/23/2004 at 07:06pm
User: JILL from INDPLS, IN User Rating:
An excellent recipe for Haggis, generally renowned as a scottish dish. The only problem with trying to fix haggis is finding all of the necessary ingredients.
Good Recipe
05/15/2006 at 05:54pm
User: Gordon from PORTLAND, OR User Rating:
Not easy to make and hard to find the ingredients, but worth it - or - if there is a British store nearby they usually have haggis in the freezer.
Haggis
02/10/2006 at 04:46pm
User: Edward from Bakersfield, CA User Rating:
The bundle of dried herbs varies from area to area in Scotland. There isn't really a set "National recipe" for the dish, but what I have seen used for the spices are Nutmeg, Mace and Allspice (anywhere from 1/4 - 1/4 tsp for each). Some recipes call for a liberal dosage of whisky (not whiskey) to the mixture to help bind it together before stuffing in the the paunch. Also, it is served with neeps and tatties or what is called clapshot. Neeps are what the Scots call rutabegas (boiled and mashed with butter) and tatties are of course mashed potatoes. Clapshot is essentially both items combined. Since Haggis doesn't come with its own gravy, you have to provide your own. I prefer my gravy to be of the 12 year old single malt variety out of the Speyside area. :)
Good Stuff
01/22/2005 at 05:05pm
User: BEST from Muncy, PA User Rating:
Everyone gives this dish such a bad name. It is excellent for breakfast, but great with neeps and tatties (cooked turnips and mashed potatoes).
Recipe for haggis, according to who?
01/05/2007 at 01:29pm
User: Dave from Barberton, OH User Rating:
First off, "ground herbs" is a little vague at best, that leaves quite a lot of choices. I use garlic and mint, sometimes basil or sage, and a table spoon or two of lemon juice or even some good tart Granny Smith apples. Second, my mom's family is Scottish and any haggis I have ever eaten had barley in it. In fact, I think there is even reference to there being barley in haggis in the film Highlander.
Do Not Boil The Completed Warrier
01/04/2008 at 06:22pm
User: JOSEPH from CHICAGO, IL User Rating:
I agree with everything Alton does, but the final step. Bring the water to a boiler and reduce to a simmer, then but the completed haggis in the pot. Do not bring the water to boil again, just keep below the boiling point, to keep it from falling apart. I am going to try this in a pressure cooker on of these days, and I will let you know the results.
Vension version
01/02/2008 at 03:26pm
User: Donald from fenton, MO User Rating:
Yes. Venison heart and liver. I've been using a recipe close to Alton's but with vension. I like it. But I've yet to keep a stomach to cook it in. The Oats must be Steel cut, or pinhead oats. The earlier note on spices is correct, nutmeg, mace and all spice at the least. My problem has been too much onion. I think my issue is in understanding what a medium onion is. It must mean something else in the UK. I'd use 1 med, or 2 small (if you can find small in the grocery store). Oh! MUST serve with potatoes/turnips.