Prep 1 hr 30 mins
Cook 3 hrs
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
- 1 lb beef heart, cut into 2-inch strips
- 1 lb beef liver
- 1⁄2 lb lamb stew meat, cut into 1-inch pieces
- 1 1⁄2 cups peeled and finely chopped yellow onions
- 4 tablespoons Scotch whisky
- 2 cups toasted oatmeal (, toasted on a cookie sheet at 375F for 10 minutes)
- 2 teaspoons salt
- 1⁄2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon freshly grated nutmeg
- 3 beef caps, available from a sausage shop
- 1 cup distilled white vinegar
- 1⁄2 tablespoon salt, for soaking
- 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!
Very easy to prepare with ingredients that are much easier to obtain here in the states. I made sure to use pinhead oats, and I added a 1/4 pound of suet for a more traditional consistency (and it's easier to beer batter and fry up with some chips!) I couldn't locate any casings larger than summer sausage in my locale so I used a boiling bag and it worked just find.
Now this is Haggis! While I would personally never touch the stuff (seen too many Ren. Faire versions) I congratdulate you on posting an recipe that is truely close to the origional. Sheep's stomachs are rather hard to come by these days, LOL. Thank you so very much- as an American of semi-Scot descent married to a man of Mexican descent, I find it important to serve a country's national dish as close to the local fare as possible. A thousand thanks, Sarah