Haggis

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Oat Cuisine

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
5 hr 0 min
Level:
Difficult
Yield:
Depends on how much you throw

Times:

Prep: 30 min
Inactive Prep: 12 min
Cook: 5 hr 0 min
Total:: 5 hr 42 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Haggis
david Forest Lake, MN 10-15-2008
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variation
Rated: 4 stars out of 5

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. Read more
recipe Haggis
JOSEPH CHICAGO, IL 01-04-2008
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Do Not Boil The Completed Warrier
Rated: 5 stars out of 5

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.Read more
recipe Haggis
Donald fenton, MO 01-02-2008
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Vension version
Rated: 4 stars out of 5

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.Read more
recipe Haggis
Eric Delaware, OH 09-16-2007
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Mmmmmm. Organ Meats.
Rated: 5 stars out of 5

Wow. Sheep stomach, liver, heart and tongue all in one dish. Sounds delicious! Love the show AB!
recipe Haggis
Angela El Paso, TX 08-11-2007
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Ahem
Rated: 4 stars out of 5

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.Read more
recipe Haggis
Dave Barberton, OH 01-05-2007
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Recipe for haggis, according to who?
Rated: 1 stars out of 5

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.Read more