Haggis (4) Collection

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    Haggis (Aunt B's)
    Homemade Haggis
    Dreaded Haggis


    Recipe By: Good Eats with Alton Brown

    1 sheep stomach
    1 sheep liver
    1 sheep heart
    1 sheep tongue
    1 pound suet ; minced
    3 medium onions ; minced
    1 pound dry oats ; toasted
    1 teaspoon kosher salt
    1 teaspoon freshly-ground black pepper
    1 teaspoon 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)

    Sheep's pluck ; heart, liver and lights)
    2 cups toasted oatmeal
    1 teaspoon salt
    8 ounces shredded suet
    stomach bag of sheep
    2 onions
    1/2 teaspoon 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 pounds Dry oatmeal ; Scottish Style)Schnucks
    1 pound chopped beef suet
    1 pound calf liver boiled and minced
    1 beef heart boiled and minced
    1 large onion chopped.
    1/2 teaspoon 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" <[email protected]>

    The Dreaded Haggis

    Serving Size: 6

    1 sheep's stomach
    1 sheep heart
    1 sheep liver
    1/2 pound fresh suet ; kidney leaf
    fat is preferred)
    3/4 cup oatmeal
    3 onions ; finely chopped
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1/4 teaspoon cayenne
    1/2 teaspoon 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

    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.

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