Ingredients:
- 4 oz ground fowl (such as cornish hen , pheasant , duck , or goose. turkey may be used, but does not have as strong a fla)
- 6 oz suet (shredded or ground, divided into 4- and 2-oz batches , i recommend freezing the suet in small chunks,)
- peppery dry spices
- 96 inches pork sausage casings , thoroughly cleaned (if you can'tsp get sausage casing, don'tsp worry, keep going)
Directions:
- In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
- Boil the liver (or other organ meat) in this mixture for five minutes.
- Drain and put aside to cool.
- Cut the scrapple (chilled) into thick slabs.
- Boil scrapple in broth for two minutes.
- Drain and put aside.
- Do not discard the remaining broth mixture.
- Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
- Grind the liver or organ meat (I recommend using the same method as for the suet, above).
- Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
- Using your hands, mix thoroughly.
- The objective is to produce a mixture that is thoroughly moist but not wet.
- If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
- If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
- Cut the sausage casing into 12-inch strips.
- Stuff the haggis mixture into each strip of sausage casing.
- It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
- This is absolutely necessary to allow the oats room to swell during the cooking process.
- Leave the ends of the casings open- do not tie or otherwise close them.
- Place the haggises in a steamer and cover and steam them for three hours.
- If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
- Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
- I suggest only filling the pan about 2/3 full.
- If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
- Steam the mixture for three hours.
- Repeat the cooking process with any remaining mixture.
- In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips- tatties and neeps , as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
- The cooked haggis may be refrigerated or frozen.
- I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
- I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2576.07 Kcal (10785 kJ) | ||
| Calories from fat | 1378.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.13g | 236% | |
|---|---|---|---|
| Cholesterol | 657.88mg | 219% | |
| Sodium | 2962.3mg | 123% | |
| Potassium | 1167.36mg | 25% | |
| Total Carbs | 105.5g | 35% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 190.87g | 382% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 98.2mg | 545% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 476.77 Kcal (1996 kJ) | ||
| Calories from fat | 255.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.34g | 236% | |
|---|---|---|---|
| Cholesterol | 121.76mg | 219% | |
| Sodium | 548.25mg | 123% | |
| Potassium | 216.05mg | 25% | |
| Total Carbs | 19.53g | 35% | |
| Sugars | 0.23g | 5% | |
| Dietary Fiber | 0.47g | 10% | |
| Protein | 35.32g | 382% | |
| Vitamin C | 1.2mg | 11% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 18.2mg | 545% | |
| Calcium | 11.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
-
-
-
Haggis Tartlets With Red Onion Marmalade
This recipe was created by sue lawrence who famously won ... and 13 more.. -
Burns Night Baked Highland Haggis With Whisky Cumberland Sauce
Fresh haggis, Scotch whisky, Fresh orange juice and 4 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
