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Has anybody got any haggis recipes,I cant find the mix that was mentioned in an earlier post id begrateful of any ideas

Haggis Recipe - from hippisley coxe's Book of Sausage states the following
2 handfuls oatmeal (Toasted)
2 - 3 Onions
8oz shreded suet
1 tbl chopped parsley
grated nutmeg, black pepper cayenne, salt
1 pluck (Heart, lung & liver)

wash & cook pluck in simmering water for 1.5 hrs, when cooked mince through with the onions.
Add suet & oatmeal with plenty black pepper, cayenne & salt
Add cooking water to make it sappy, stuff into beef bungs & tie
put into fast boiling water, pierce it with a needle when it first starts to swell - reduce heat & boil gently for 3 hours without a lid.

N.B three hours semms a lot to me when all the ingredients were pre cooked but thats what it say's - personally I would cook until the internal temperature reaches 70c.

Hope this helps
Sausagemaker

Here is a recipe from a Scottish cookbook that I use

1 sheep's bag and pluck
100g suet
4 med sized onions
200g pinhead oatmeal
2-4 tbsp salt
handful of long grain rice
1 tsp black pepper
1tsp mixed herbs

wash the bag and scrape it well -- leave overnight in cold water
wash the pluck and put it in a pot with the windipe hanging out
Boil for 2 hours witha bowl under the windpipe to catch the drips.
Place the cooked pluck in a basin with the liquor and leave overnight
Next day, cut off the windpipe, chop lights suet and onions, grate the liver.
Toast oatmeal Add to salt pepper rice herbs and meat and 1/2 litre of liquor. Mix well fill bag about half full and stitch up.
Prick well and simmer for 3 hours pricking bag occasionally.

I've got a sheeps pluck now and fancy making haggis for Christmas/New Year. Is it OK to make it now, freeze it and reheat?

Cheers

It freezes, thaws and reheats very well..

Regards, Paul Kribs

Behemoth wrote: Is it OK to make it now, freeze it and reheat?

As much as Paul Kribs is correct, I personally would go for a fresher haggis over a frozen one any day, as the old addage goes "Fresher is better"

The question is though, who wants to be preparing haggis over the festive period... Me

Cheers! That's sorted then. Ox bung ordered.

Next question....

...would pork back fat do just as well as beef suet?

Behemoth wrote:Next question....

...would pork back fat do just as well as beef suet?

With haggis being so versatile I wouldn't see that as a problem, personal taste and your own enjoyment should dictate the tastiest haggis.

I'm no Haggis expert, but in preference

Your butcher may have some beef fat trimmings that you can use or perhaps some lamb breast as bothe will have a better taste than pork back fat.

Rgds,
FB

Hi Guys,

Could one of the moderators move this thread to a more appropriate place, as there are a couple of good recipes here which look lost in "Equipment and Supplies".


Regards to all from a rainy Gabon,
Richard

Moving to General Cookery

Dave

Thanks and thanks.

I've got both back fat and lamb breast in the freezer. Will try the minced lamb breast this time as the fat's now destined for something else.

Cheers.

Due to poor organisation I had no plucks and no ox bungs available so I concocted this:

470g lambs kidneys
560g lambs hearts (3)
572g lambs livers
480g supermarket lamb mince

Boil in ~1 litre Real Ale for 1.5 hrs, adding mince for last 30 mins.

Cool and remove fat and meat. Grind all meat and fat on a coarse plate and then grind 3 onions.
Mix with:

250g beef suet
200 grams oats (ground to powder in a blender)
250 ml stock from the pan
25g Salt
2.5g White Pepper
2.5g Black Pepper
2.5g Nutmeg
1g Mace
1.5g Ginger
0.5g Allspice
7.5g Dried sage


Place in a large loaf tin, wrap in foil and bake at 120 degrees C for 3 hours. Placing in a proper Ox bung would obviously be infinitely preferable.

Dave