Haggis

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Haggis

Postby The Riddlers » Sun Aug 01, 2004 11:44 am

Hi eveyone
any chance of a haggis mix Franco, have seen the bungs am I just missing the mix. Also anyone made haggis if so how's it done






:wink:
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Postby Fatman » Thu Aug 05, 2004 4:26 pm

I'm no expert on Haggis, but I can tell you that Haggis served in a ramekin with whisky and a cream topping goes down a treat.

Here is an email address for Pete & Sheila who are Scottish sheep farmers in France, they know a wee bit about this strange critter :twisted: :twisted: :arrow: :arrow: :arrow:

pete.hendry@wanadoo.fr

Good luck

Fatman
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Postby Spuddy » Thu Aug 05, 2004 9:12 pm

I've never made Haggis, although I've got a few recipes for it, but if you want to buy the best ready made try here http://www.scottishhaggis.co.uk.
Click on the "our products" on the left hand side for a full listing.
The smoked venison haggis is an incredible variation on the classic and their Black Pudding is to die for (but I'm hoping that Franco's mix will sway me on this, I'll find out this weekend).
Incidentally in the USA a traditional Haggis cannot legally be sold as the main ingredient is a sheep's "pluck" which is the heart, liver and lungs. The lungs of a sheep are considered as not being fit for human consumption by the American authorities!!
Tell that to the Scots, I'm sure their history is full of people being poisoned by the sheep's lungs in their national dish!! Rabbie Burns must be turning in his grave.
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Postby The Riddlers » Sat Aug 07, 2004 9:46 am

Many thanks will let you all know how i get on



:wink:
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Postby Spuddy » Sat Aug 07, 2004 2:12 pm

Apparently there IS a haggis mix available to which you just add the cooked pluck, suet and water.
Please Franco I'll have some too if you can get it in. :D
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haggis mix

Postby Franco » Sat Aug 07, 2004 3:17 pm

I have had my first batch of haggis this week, I didn't announce it earlier as I wanted to try it first myself, I am very happy with the results and it will go online tomorrow.


This is the suggested recipe

Ingredients
Pluck Tops
(Sheep, Heart, Liver & Lungs with windpipe removed)
Minced Beef Suet
Haggis Mix
Stock/ Water
Method
1. Remove windpipe from plucks. Wash and boil for a minimum of 30 minutes then mince.
2. Blend minced suet, meat and haggis mix then add stock/water and remix thoroughly
3. Fill into ox bungs or artificial casings, tie ends and re-cook for 75�90 minutes at 80degrees C

This is an award winning mix that comes from Scotland, as long as you follow the instructions you will have a haggiss as good as any thing on offer at the butchers.....
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Postby The Riddlers » Sun Aug 08, 2004 8:41 pm

Great news
shall order when my lambs go on thier merry way mid sept, as an Englishman in deepest Aberdeenshire have a lot of Scots mates to impress any suggestions for suppliers of the string and needles please?

:wink:
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Postby Spuddy » Sun Aug 08, 2004 10:30 pm

I did wonder why you didn't know how to make them already!! :lol:
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Postby Robd » Tue Nov 02, 2004 8:52 am

Hi where on the site is the mix, I can't find it??

Cheers,


Rob
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Postby aris » Tue Nov 02, 2004 9:17 am

Does the haggis mix contain all the salt needed? If you're using stock as a liquid, should it be salt-free?
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