Haggis
- Level: Advanced
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 857
- Total Fat
- 60
- Saturated Fat
- 29
- Carbohydrates
- 33
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 47
- Cholesterol
- 526
- Sodium
- 803
- Total: 4 hr
- Prep: 1 hr
- Cook: 3 hr
Ingredients
Salt and freshly ground black pepper
"Wet" Ingredients:
2 pounds lamb tongue
2 pounds lamb heart
2 pounds lamb liver
3 large yellow onions
1 pound beef suet (real suet should be flaky rather than a dense block)
"Dry" Ingredients:
5 cups rolled oats
5 tablespoons dried cumin
5 tablespoons dried paprika
5 tablespoons dried rosemary
5 tablespoons dried thyme
2 tablespoons cayenne pepper
Directions
- 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.