THE FRUGAL GOURMET'S HAGGIS
This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag
Provided by Lennie
Categories Beef Organ Meats
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place the beef heart in a 4-quart covered pot and just cover with cold water.
- Simmer, covered, for 70 minutes.
- Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
- Remove the contents of the pot and cool.
- Reserve 1 cup of the liquid.
- Grind everything coarsely.
- In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
- Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
- Drain them and rinse very well, inside and out.
- Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
- Two will have to be tied on just one end, but the third piece will be tied on both ends.
- Prick the Haggis all over with corn holders or a sharp fork.
- Place in a steamer and steam for 80 minutes.
- Serve, sliced, with beef or lamb gravy.
- Don't forget the bagpipes!
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Courtney Chudzinski
[email protected]I'm not a fan of offal, so I'll pass on the haggis. But I'm sure it's delicious for those who enjoy it.
Besal Manandhar
[email protected]Haggis is a disgusting food. I don't know why anyone would want to eat it.
Hamody Abduljabbar
[email protected]I'm not sure what haggis is, but I'm always up for trying new things. This recipe sounds interesting.
Babyangel Daniel
[email protected]I'm not Scottish, but I love haggis. This recipe looks delicious.
Caitlyn Dennis
[email protected]I'm Scottish, and I approve of this haggis recipe.
Nworie Chidimma
[email protected]Haggis is one of my favorite foods. I can't wait to try this recipe.
COLE MCCLINTOCK
[email protected]I've never had haggis before, but I'm intrigued. I might have to give this recipe a try.
Darren Schultz
[email protected]I'm allergic to sheep, so I can't eat haggis. But I'm sure it's delicious.
Joanna Gabriel
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the end result was not worth it.
Afzal Asmatullah
[email protected]I followed the recipe exactly, but my haggis turned out dry and crumbly. I'm not sure what went wrong.
MuhammadAbdullah Abdullah
[email protected]This haggis recipe is a bit too spicy for my taste, but I can see how others might enjoy it.
Andrej Leski
[email protected]I'm not a big fan of haggis, but I have to admit that this recipe is pretty good. The spices are well-balanced, and the texture is nice and smooth.
George Beard
[email protected]I was looking for a haggis recipe that was easy to follow and didn't require a lot of expensive ingredients. This recipe fit the bill perfectly.
Isaac
[email protected]I love the Frugal Gourmet's haggis recipe. It's so flavorful and delicious. I always get compliments when I make it.
White Pigeon
[email protected]This is the best haggis recipe I've ever tried. It's so easy to make, and it always turns out perfectly.
Annemarie Carswell
[email protected]I was hesitant to try haggis, but this recipe changed my mind. It was surprisingly delicious! The oatmeal gives it a unique and hearty texture.
Suara Ridwan
[email protected]This haggis recipe is a game-changer! I've tried several haggis recipes before, but this one takes the cake. The combination of flavors is spot-on, and the texture is perfect.