Haggis

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The end result is certainly tasty, milder in flavor than the smell would lead you to think. I had tripled the recommended spices to begin with, and will add still more in next year's incarnation. I also did not mince the ingredients finely enough, starting out with a quarter-inch dice, instead of a fine mince. I like my haggis a bit finer grained, and should have known better. Finally, I was surprised at what a vast amount of haggis one small sheep could produce. The recipe filled my largest mixing bowl. I steamed only a 4-cup basin full, and after feeding my family of four have at least half of that remaining (haggis is strong stuff. I can see why Burns' night is traditionally a communal affair!

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awesome, its no wonder Alton Brown is one of the best Chefs of all time.

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I tried this using both MacSweens haggis and Grants tinned haggis and it was very tasty indeed!

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This is in response to the comment about sheep's lungs. I read somewhere it's illegal to sell lungs, in general, in the U.S.

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All I can say is if this was standard fare in Glasgow in 1870, I am not surprised my Scottish great grandfather jumped ship in Australia.

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What, no sheep's lungs in this recipe? That's the best part! Especially when you have to cook them with the windpipe hanging out of the pot to catch any impurities that drip out. I loved that description the best when I did my research. Actually, this is a pretty tasty haggis. It's a pretty safe bet if you don't hate liverwurst you'll like haggis. The haggis I had as a child seemed to have too much black pepper in it, this is about right, I think I ground the meat just a little too finely, though and it was too firm for me. I'll use the coarser grind next time and maybe fresher onion.
This is a good updated recipe for the modern cook. Thanks Alton- keep teaching me- I love it!

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@Scott from AZ: how did your haggis turn out? Very interested here.

I have been to Scotland and although timid upon first try, I fell in love with Haggis. I had haggis in so many forms from burgers, to fried balls with a sauce to the traditional breakfast boil. I do love it. I expect to make a few recipes and find what I like best. I also make Goetta in the Cincinnati Style and I love it along with Scrapple on occasion which Haggis is much like these foods but cooked differently. My haggis delight or horror will be posted once I complete it.

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Okay, so I know that goats aren't sheep. I'm not a total city slicker. Anyway, I just got two of my goats back from the butcher and after cleaning out the stomache of one,I decided it would be big enough to make a nice sized baatch of haggis with. My butcher was dubious about why I wanted the offal, but he remembered me when I came in to pick it up. He did, however, decline when I asked him if he would like me to bring some haggis by for him to try. I'm making it this weekend. Wish me luck. I'll let you know how it turns out.

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my grand parents immigrated from Scotland in the early 1900's. We ate Haggis at every major Holiday, with one minor variation. Turkey. My grandmother and my grandfathers sister both stuffed a turkey with the stuff. I suppose it had something to do with not being able to find a sheep stomach in Detroit, so they improvised. and its damn good.

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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.