Blog of Death
TRADITIONAL HAGGIS RECIPE
January 25th, 2006
(Yes, I have eaten the Haggis, at a Burns night gathering. It's basically a spicy patte, but is served with fanfare comparable to no other dish.)WHAT IS HAGGIS?
(From "What's Under the Kilt?")
"A savoury dish made from the internal organs of a sheep (minced) mixed with oatmeal, spices, salt, pepper and boiled in a sheep's stomach. The sheep is normally dead and the stomach removed prior to boiling. This is the ancient equivalent of a 'boil in the bag' meal. Seemingly this concoction was a popular meal in Greece before arriving on Scottish shores. Haggis is normally served with mashed neeps (turnip) and mashed tatties (potatoes). Although considered our national dish, it's not a meal you'd regularly eat. In more recent times, haggis has been found in the fish and chip shop, deep-fried in batter. It wasn't a Scotsman who invented vegetable oil but as a nation we've certainly had a go at frying every known food - including Mars bars."
INGREDIENTS
- 1 sheep's pluck (stomach bag)
- 2 lb.. dry oatmeal
- 1 lb. suet
- 1 lb. lamb's liver
- 2 1/2 cups stock
- 1 large chopped onion
- 1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
NOTE: This recipe was not tested by myself. I found it on the web. If you die eating bad Haggis, it is purely at your own risk.
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