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Ok, I've not had real haggis in decades (1993 to be exact) and I've been going over old photgraphs when I was doing Ballistic Missile Patrols out of Site 1 in Dunoon, Scotland. Things have been seriously rough since October, and I've been sorting and going through a lot of changes. I wanted to do something different as my diet is going through a roller coaster and I figured, what the heck.
The thing with this recipe is that you don't have to "boil it in a sheep's stomach". I'm going to revisit this at some point by working the spice blend and put it in a floured and greased bag and boil it for about 40 minutes.
Apologies to the Scots out there.
No Haggis was maimed, hurt, boiled, or belittled in making this mess.
Warning: The sauce has Whiskey in it.
Mock Haggis.
Butter
1 onion, minced (I used a vidalia)
1 large shallot, minced.
2 cloves garlic, minced
Spices:
¾ teaspoon ground coriander
¾ teaspoon nutmeg
1 teaspoon allspice
½ teaspoon dried thyme or fresh, slightly chopped if fresh
¼ teaspoon cinnamon
(I have a spice blend that contains kosher salt, toasted garlic, cassia cinnamon, black pepper, toasted onion, smoked half-sharp paprika, nutmeg, marjoram, nigella, mace.)
Meats:
1 lb ground lamb (mince)
1 lb chicken livers
1 lb sausage
1 cup stock (beef or chicken)
4 oz pinhead oatmeal (steel cut oats) ( I used 1-1/2 Cups Bob’s Red Mill Gluten Free Oats)
Directions:
Warm the butter in a pan. Finely dice the onion, shallot, and garlic and cook over a medium heat in the butter until softened, about 10 minutes.
Meanwhile remove any fatty, tough pieces, blood, or stringy bits from the chicken livers and roughly chop the rest.
Add the various spices and thyme to the onion and cook a minute then add the lamb, sausage, and chicken livers.
Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
Preheat the oven to 350F/175C.
Add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
Cover the dish and put in the oven for 30mins.
Remove the lid and cook another 10 mins.
Serve with mashed potatoes and mashed rutabaga.
Whiskey Cream Sauce
1 tbsp Butter
1 Shallot (or small onion), finely chopped
2-3 tbsp Bourbon (e.g., Maker's Mark or similar)
100ml Double/Heavy Cream
50ml Beef or Chicken Stock
1 tsp Dijon or Wholegrain Mustard ( I used 1 tsp both)
Salt and freshly ground black pepper to taste
Method
Sauté: Melt the butter in a small pan over medium heat. Add the finely chopped shallot and cook for 3–4 minutes until soft and translucent.
Add Bourbon: Pour in the bourbon, stirring well to deglaze the pan. Simmer for 1–2 minutes until the alcohol smell reduces.
Simmer: Stir in the stock, cream, and mustard allowing the sauce to thicken for 3–5 minutes.
Season: Season with salt and plenty of black pepper to taste.
Serve: Drizzle over hot, cooked haggis, neeps, and tatties.
If anyone out there has any suggestions to improve this, please let me know. It smelled good, tasted decent, but I'm left with a slight aftertaste, and I think it might be the sauce.
(UPDATE: The problem was caused by the Whiskey Sauce. Leave out the whiskey and add double the butter!)
The thing with this recipe is that you don't have to "boil it in a sheep's stomach". I'm going to revisit this at some point by working the spice blend and put it in a floured and greased bag and boil it for about 40 minutes.
Apologies to the Scots out there.
No Haggis was maimed, hurt, boiled, or belittled in making this mess.
Warning: The sauce has Whiskey in it.
Mock Haggis.
Butter
1 onion, minced (I used a vidalia)
1 large shallot, minced.
2 cloves garlic, minced
Spices:
¾ teaspoon ground coriander
¾ teaspoon nutmeg
1 teaspoon allspice
½ teaspoon dried thyme or fresh, slightly chopped if fresh
¼ teaspoon cinnamon
(I have a spice blend that contains kosher salt, toasted garlic, cassia cinnamon, black pepper, toasted onion, smoked half-sharp paprika, nutmeg, marjoram, nigella, mace.)
Meats:
1 lb ground lamb (mince)
1 lb chicken livers
1 lb sausage
1 cup stock (beef or chicken)
4 oz pinhead oatmeal (steel cut oats) ( I used 1-1/2 Cups Bob’s Red Mill Gluten Free Oats)
Directions:
Warm the butter in a pan. Finely dice the onion, shallot, and garlic and cook over a medium heat in the butter until softened, about 10 minutes.
Meanwhile remove any fatty, tough pieces, blood, or stringy bits from the chicken livers and roughly chop the rest.
Add the various spices and thyme to the onion and cook a minute then add the lamb, sausage, and chicken livers.
Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
Preheat the oven to 350F/175C.
Add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
Cover the dish and put in the oven for 30mins.
Remove the lid and cook another 10 mins.
Serve with mashed potatoes and mashed rutabaga.
Whiskey Cream Sauce
1 tbsp Butter
1 Shallot (or small onion), finely chopped
2-3 tbsp Bourbon (e.g., Maker's Mark or similar)
100ml Double/Heavy Cream
50ml Beef or Chicken Stock
1 tsp Dijon or Wholegrain Mustard ( I used 1 tsp both)
Salt and freshly ground black pepper to taste
Method
Sauté: Melt the butter in a small pan over medium heat. Add the finely chopped shallot and cook for 3–4 minutes until soft and translucent.
Add Bourbon: Pour in the bourbon, stirring well to deglaze the pan. Simmer for 1–2 minutes until the alcohol smell reduces.
Simmer: Stir in the stock, cream, and mustard allowing the sauce to thicken for 3–5 minutes.
Season: Season with salt and plenty of black pepper to taste.
Serve: Drizzle over hot, cooked haggis, neeps, and tatties.
If anyone out there has any suggestions to improve this, please let me know. It smelled good, tasted decent, but I'm left with a slight aftertaste, and I think it might be the sauce.
(UPDATE: The problem was caused by the Whiskey Sauce. Leave out the whiskey and add double the butter!)
Category Food / Recipes / All
Species Unspecified / Any
Size 1280 x 964px
File Size 235.1 kB
Listed in Folders
The eyes are blood vessels.
I only use calf liver to make chopped liver. I rinse it, broil it for a short time on each side, then rinse it again. I cut off the 'eyes' and toss them out. The recipe is to use a hand-crank grinder, as texture is very important. Put one slice of cooked liver, then one (peeled) hard-boiled egg, then one medium yellow onion, cut in quarters through. The onion clears out the grinder, so things don't get clogged. Do the 4 or 5 pieces of calf liver from the package. Add just a tiny pinch of salt, some pepper, and just barely enough mayonnaise to hold it together. Mix it with a fork to keep good consistency. It lasts for three days, refrigerated before going bad.
I put a dish towel on the edge of a wood or Formica counter, then attach the grinder. The towel is to protect the countertop. I would not attempt to use it on a stone countertop. Stone cannot handle torque and will break.
I only use calf liver to make chopped liver. I rinse it, broil it for a short time on each side, then rinse it again. I cut off the 'eyes' and toss them out. The recipe is to use a hand-crank grinder, as texture is very important. Put one slice of cooked liver, then one (peeled) hard-boiled egg, then one medium yellow onion, cut in quarters through. The onion clears out the grinder, so things don't get clogged. Do the 4 or 5 pieces of calf liver from the package. Add just a tiny pinch of salt, some pepper, and just barely enough mayonnaise to hold it together. Mix it with a fork to keep good consistency. It lasts for three days, refrigerated before going bad.
I put a dish towel on the edge of a wood or Formica counter, then attach the grinder. The towel is to protect the countertop. I would not attempt to use it on a stone countertop. Stone cannot handle torque and will break.
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