Haggis

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow. Sheep stomach, liver, heart and tongue all in one dish. Sounds delicious!

Love the show AB!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't know this was for real. I had to read it to believe it. But Alton Brown is great!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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".

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What is haggis?