"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the “true” ingredients of a Scottish haggis recipe are officially considered “unfit for human consumption” by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking “real” haggis.
My Private Note
Units: US | Metric
- 3 -4 ounces liver (or other organ meat)
- 6 ounces scrapple
- 4 ounces spicy sausage
- 4 ounces ground veal or 4 ounces ground lamb
- 4 ounces ground fowl (such as Cornish hen, pheasant, duck, or goose. Turkey may be used, but does not have as strong a fla)
- 8 ounces kidney beans, cooked and mashed (Can substitute refried beans)
- 1 1/2 cups beef broth
- 2 teaspoons Kitchen Bouquet (or any other browning or seasoning sauce)
- 1 1/2 teaspoons Pickapeppa Sauce (or other peppery spicy thick sauce)
- 2 medium onions, peeled and finely chopped
- 8 -10 ounces old-fashioned oatmeal (** DO NOT USE instant or 1-minute oatmeal)
- 6 ounces suet (shredded or ground, divided into 4- and 2-oz batches, I recommend freezing the suet in small chunks,)
- salt or salt substitute
- 1 tablespoon garlic powder
- 1 1/2 teaspoons seasoned pepper
- 1/2 teaspoon nutmeg, grated
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 2 teaspoons sage
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Tabasco sauce
- peppery dry spices
- 96 inches pork sausage casings, thoroughly cleaned (if you can't get sausage casing, don't worry, keep going)
- 1In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
- 2Boil the liver (or other organ meat) in this mixture for five minutes.
- 3Drain and put aside to cool.
- 4Cut the scrapple (chilled) into thick slabs.
- 5Boil scrapple in broth for two minutes.
- 6Drain and put aside.
- 7Do not discard the remaining broth mixture.
- 8Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
- 9Grind the liver or organ meat (I recommend using the same method as for the suet, above).
- 10Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
- 11Using your hands, mix thoroughly.
- 12The objective is to produce a mixture that is thoroughly moist but not wet.
- 13If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
- 14If 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.
- 15Cut the sausage casing into 12-inch strips.
- 16Stuff the haggis mixture into each strip of sausage casing.
- 17It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
- 18This is absolutely necessary to allow the oats room to swell during the cooking process.
- 19Leave the ends of the casings open- do not tie or otherwise close them.
- 20Place the haggises in a steamer and cover and steam them for three hours.
- 21If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
- 22Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
- 23I suggest only filling the pan about 2/3 full.
- 24If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
- 25Steam the mixture for three hours.
- 26Repeat the cooking process with any remaining mixture.
- 27In 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.
- 28The cooked haggis may be refrigerated or frozen.
- 29I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
- 30I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.
Nutritional Facts for Haggis
Serving Size: 1 (199 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 473.6
- Calories from Fat 289
- Total Fat 32.1 g
- Saturated Fat 15.3 g
- Cholesterol 77.6 mg
- Sodium 456.4 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 4.8 g
- Sugars 2.4 g
- Protein 15.8 g
The following items or measurements are not included:
pork sausage casings