Haggis
Submitted by lusifer
Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.
YIELD
6 servingsPREP
1 hrsCOOK
6 hrsREADY
7 hrsForget the squeamish jokes, haggis is honest, thrifty cooking at its finest, the beating heart of any Burns Night supper. This is the real thing made from scratch, the way Scottish cooks have done it for centuries.
It starts with the pluck. The sheep’s heart, liver, and lungs simmer until tender, then get ground and folded together with beef suet, sweet onion, and a warming hit of black pepper, cayenne, and allspice.
Toasted oatmeal is the soul of the dish, giving haggis its nutty flavor and crumbly, savory body. The reserved cooking broth binds it all, and the trick is to add it gradually until a squeezed handful just holds together.
Packed into a stomach casing and boiled low and slow, it emerges rich, peppery, and steaming, ready to pipe to the table.
Kitchen Tips
- Toast the oatmeal lightly before mixing it in. It deepens the nutty flavor, though the recipe will work without it.
- Stuff the casing only about three-quarters full. The oatmeal swells as it cooks, and an overpacked haggis will split.
- Prick the haggis all over with a skewer in the first hour of boiling. This releases steam and is the single best defense against a burst casing.
- Wrap it in cheesecloth before cooking so you can lift the whole thing out in one piece without it falling apart.
Variations
- Serve the classic way with mashed neeps (swede) and tatties (potatoes) and a dram of whisky.
- No stomach casing? Pack the mixture into a pudding basin or sausage casings and steam instead.
Ingredients
Directions
If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large blood vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest.
Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth.
Run the liver and heart through the meat grinder.
Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too.
Next, put the raw beef suet through the grinder.
As you finish grinding each thing, put it in the big kettle.
Peel, slice and chop the onions, then add them to the meat in the kettle.
Add the salt and spices and mix.
The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary.
When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat.
See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly.
Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.
Now, wash out the kettle and bring about 2 gallons of water to a boil in it.
Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span.
Boil the haggis gently for about 4 or 5 hours.
If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel.
Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece.
You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)
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