Making Haggis

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Making Haggis

Postby Ryan C » Mon Jan 16, 2012 5:49 pm

Well everyone, Burns night is fast approaching (thats 25th Jan BTW) and a recent post from BriCan has inspired me to make some more haggis. I thought I'd share a recipe with you and hopefully I can inspire some other people to give it a go too.
For those of you who don't know much about haggis, it is a sausage (a "Puddin'" to us Scots) made from the offal of a pig or lamb which is mixed with oatmeal and spices. Traditionally it was stuffed into the stomach casing of the aforementioned beast and I think it is a great part of "nose-to-tail" eating. Nowadays most haggis are stuffed into beef bungs for convenience. Anyway here is my recipe:

3 fresh lambs plucks (3.7Kg after cooking)
400g suet (I used Atora suet because I forgot to order beef suet :oops: )
250g pork belly
250g lamb mince
3 large spanish onions
4 large handfuls dry pinhead oatmeal
1.5 cups uncooked pearl barley
salt
spice mix- 1/2 tsp mace, 1 tsp nutmeg, 1tbsp ground coriander, 1tbsp ground allspice, 3tbsp finely ground black pepper, 4 tbsp ground white pepper


Firstly, I ordered some fresh lambs plucks from my friendly local butcher. A "pluck" is the offal attached to the windpipe and includes the heart, lungs and liver and importantly, some suet fat. I got 3 plucks but 1 is enough for a single large haggis and should only cost £2-£3.
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These are then boiled in a covered pot for about an hour and a half. I removed the tough windpipe before cooking but this can be done afterwards if you like.
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the cooking liqour from the pot is saved and used to cook some medium pin head oatmeal and pearl barley (cook separately because the barley takes much longer to cook). The barley is optional but I like the texture.
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Dice the onions and sweat down slowly until they begin to change colour then cool. Once the cooked plucks are cool they can be minced along with the pork belly and lamb.Image

This mince is then mixed with the shredded suet, cooked onions, barley and oatmeal. Add salt and spice mix to taste. for the three plucks I added nearly all of the above spice mix which is a spicy haggis but you can add it to your own taste. To check the seasonings I just take out a small amount and microwave then taste. Add a splash or two of lamb stock to loosen the mix if required and stuff loosely into a beef bung
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tie off
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Cook the haggis gently and prick regularly to avoid bursting until desired internal temperature. I poached mine gently for 2 1/2 - 3hours.
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Now it is ready to eat or store for Burns night :D :D

Serve with toast, buttery mashed potato and mashed turnip, and maybe even a whisky cream sauce (pictures to follow). Wash down with a small whisky or three 8) .

Go on. Give it a try :D :D

Ryan
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Re: Making Haggis

Postby BriCan » Tue Jan 17, 2012 4:21 am

Ryan C wrote:Well everyone, Burns night is fast approaching (thats 25th Jan BTW) and a recent post from BriCan has inspired me to make some more haggis.

Go on. Give it a try :D :D

Ryan


You are hired :lol: :lol:

Nice work
But what do I know
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Postby Ryan C » Tue Jan 17, 2012 7:46 pm


You are hired

Nice work


:shock: Wow, thanks Robert :D That would be my dream job!

When do I start? :wink:

All the best

Ryan
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Postby Vindii » Tue Jan 17, 2012 8:01 pm

Thanks for posting Ryan. I'd like to see what it looks like when its served.
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Postby wheels » Wed Jan 18, 2012 2:40 pm

Great Job Ryan.

Phil
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Postby Snags » Thu Jan 19, 2012 12:27 pm

Well done that looks authentic

Im glad Im not Scottish :lol:
yet to take the plunge still researching
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Postby NCPaul » Fri Jan 20, 2012 12:04 am

Be careful about signing up with BriCan Ryan, he makes about thirty times your batch size and there are bagpipes blaring constantly. :D
Fashionably late will be stylishly hungry.
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Postby Ryan C » Fri Jan 20, 2012 12:39 am

Thanks for posting Ryan. I'd like to see what it looks like when its served.


Here is how we serve it in the restaurant. Haggis, Neeps and Tatties with a whisky sauce.

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I'll try to post more serving suggestions as I eat them :wink:

Ryan :D :D
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Postby grisell » Fri Jan 20, 2012 12:46 am

Great picture there, Ryan! :D
André

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Postby Ryan C » Sat Jan 21, 2012 3:06 am

Ultra spicy, nuclear haggis with [lots of] added chilli flakes:
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Breakfast:
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Mmmmmmmmmm! haggis on toast :lol: Melted cheese on top next time :wink:
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hurry up you guys, Burns night is on Wednesday! :wink: 8)

All the best

Ryan :D
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Postby SausageBoy » Sat Jan 21, 2012 7:34 am

Burns Supper=Delish!


:D
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