Haggis (4) Collection
haggis 
haggis (aunt b's) 
homemade haggis 
dreaded haggis 
 
 
haggis 
 
recipe by: good eats with alton brown 
 
1   sheep stomach
1   sheep liver
1   sheep heart
1   sheep tongue
1 lb.  suet ; minced
3 medium  onions ; minced
1 lb.  dry oats ; toasted
1 tsp  kosher salt
1 tsp  freshly-ground black pepper
1 tsp  dried ground herbs
 
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. 
this recipe yields various servings depending on how much you throw out. 
 
formatted by joe comiskey 
 
per serving (excluding unknown items): 125 calories; 1g fat (3.4% calories 
from fat); 4g protein; 28g carbohydrate; 6g dietary fiber; 0mg cholesterol; 
1890mg sodium. exchanges: 5 vegetable. 
 
 
 
haggis (aunt b's) 
 
 
  sheeps pluck ; heart, liver and lights)
2 cup  toasted oatmeal
1 tsp  salt
8 oz.  shredded suet
  stomach bag of sheep
2   onions
1/2 tsp  black pepper
 
clean the bag thoroughly,washing well in cold water,then in warm and 
scraping till fresh.then soak it overnight in cold water to which a little 
salt has been added.well wash the pluck,and put on to boil with sufficient 
cold water to cover.see that the windpipe hangs over the side of the pot, 
so that any impurities may escape.boil 1 1/2 to 2 hours,remove from water 
and allow to cool.retain a pint of the liquid for use afterwards.now cut 
away the windpipe, and any superfluous gristle.chop the heart and lights 
and grate half the liver (the rest is not required for the haggis.mix with 
the shredded suet and the onions (which have been par-boiled and finely 
chopped ) then the oatmeal toasted to a pale brown in the oven or in front 
of the fire.add the pepper and salt mix thoroughly, then stir in the pint 
of pluck liquid.now fill into the bag which should be only slightly more 
than half full in order to allow room for swelling.sew up the hole securely 
with needle and thread and place in a pan of boiling water big enough to 
take the haggis comfortably. if liked a glass of milk can be added to the 
water in which it is boiled. to prevent the bag from bursting,prick it 
occasionally all over as it boils. 
 
continue to boil steadily without a lid 
for three hours.if the haggis is not to be used right away remove from pan 
and place on a flat dish.later reheat by boiling it steadily for at least 
half an hour.serve on a folded napkin placed on a hot dish and before 
serving make a three cornered gash in the top so that the serving spoon can 
be inserted easily.serve with potatoes (cooked in their jackets or 
mashed),mashed turnip and brussels sprouts.if sheep's bag is not 
available,pack mixture into a basin ,cover with greaseproof paper and a 
scalded cloth and steam steadily for four to five hours. 
 
typed by g.major 
from aunt b's scottish cookbook 
 
per serving (excluding unknown items): 86 calories; trace fat (3.6% calories 
from fat); 3g protein; 20g carbohydrate; 4g dietary fiber; 0mg cholesterol; 
2139mg sodium. exchanges: 0 grain(starch); 3 1/2 vegetable; 0 fat. 
 
 
 
homemade haggis 
 
serving size: 4 
 
2 lb.  dry oatmeal ; scottish style)schnucks
1 lb.  chopped beef suet
1 lb.  calf liver boiled and minced
1   beef heart boiled and minced
1 large  onion chopped.
1/2 tsp  each of cayenne pepper
  ground allspice ; salt and pepper
1 pint  stock
 
( for the hunter out there, you can substitute deer for beef.) put oatmeal 
on baking tray at low heat to dry and crisp up a little. cook calf liver 
and heart in salted water covered for about half hour on medium heat. 
strain, reserve one pint of stock. mix all ingredients together and add 
pint of stock. fill 1 large or a few small coffee cans full of ingredients. 
have ready a large pot of boiling water and place cans inside. simmer 
uncovered for about three hours maintaining level of water. 
 
from: "gladys dinletir" <gladysdinle...@superonline.com> 
 
 
 
 
the dreaded haggis 
 
serving size: 6 
 
1   sheeps stomach
1   sheep heart
1   sheep liver
1/2 lb.  fresh suet ; kidney leaf
  fat is preferred)
3/4 cup  oatmeal
3   onions ; finely chopped
1 tsp  salt
1/2 tsp  freshly ground pepper
1/4 tsp  cayenne
1/2 tsp  nutmeg
3/4 cup  stock
 
wash stomach well, rub with salt and rinse. remove membranes and excess 
fat. soak in cold salted water for several hours. turn stomach inside out 
for stuffing. cover heart and liver with cold water, bring to a boil, 
reduce heat, cover and simmer for 30 minutes. chop heart and coarsely grate 
liver. toast oatmeal in a skillet on top of the stove, stirring frequently, 
until golden. combine all ingredients and mix well. loosely pack mixture 
into stomach, about two-thirds full. remember, oatmeal expands in cooking. 
press any air out of stomach and truss securely. put into boiling water to 
cover. simmer for 3 hours, uncovered, adding more water as needed to 
maintain water level. prick stomach several times with a sharp needle when 
it begins to swell; this keeps the bag from bursting. place on a hot 
platter, removing trussing strings. serve with a spoon. ceremoniously 
served with "neeps and nips"--mashed turnips, nips of whiskey and mashed 
potatoes. 
 
from "innards and other variety meats". jana allen and margret gin 
 
per serving (excluding unknown items): 41 calories; 1g fat (15.8% calories 
from fat); 2g protein; 7g carbohydrate; 1g dietary fiber; 0mg cholesterol; 
356mg sodium. exchanges: 1/2 grain(starch); 0 fat. 
 
 
-- 
 
(ID: 3802) Mirror: rec.food.recipes: Thu, Jan 27, 2005


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