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Haggis (Mock)

 

Haggis (Mock) recipe
189

Yield

6

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ pound beef liver
½ pound beef
2 medium onions
6 ounces oatmeal
6 ounces suet
1 pinch nutmeg
*
1 pinch cayenne pepper
*
1 pinch black pepper
*
1 teaspoon salt
*
cup water
in which liver had been boiled
*

Directions

Boil the liver for five minutes.

Drain and put aside to cool. Toast the oatmeal in a dry frying pan or in the oven until it begins to turn a pale brown.

Peel and mince the onions and the liver. Mix all the ingredients with the seasoning and stir in some of the water in which the liver has been boiled.

The mixture should be thoroughly moist but not wet.

Have ready a greased basin large enough to give the mixture room to swell.

Cover with greaseproof paper and a cloth and boil or steam for three hours.

The traditional way to serve haggis is with mashed potatoes and turnips - tatties and neeps as they are called in Scotland - and to give the meal a truly Scottish flavour you should serve a glass of whiskey along with it.

I like to let the mock haggis go cold and then slice it and heat it through in a frying pan (without fat) until golden brown on both sides. This way it is very good with poached eggs and even with chips.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 44172% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 196mg 65%
Sodium 57mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 43g
Vitamin A 197% Vitamin C 5%
Calcium 2% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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