HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
POTTED HOUGH DELICIOUS STARTER FOR A HAGGIS SUPPER
This is from my Grandmothers hand written recipe book. Have not made this yet but do remember eating it and it was good! Hough is an old Scottish word for shank of beef but is used up here now for ham as well.
Provided by lindseylcw
Categories Lunch/Snacks
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- place the meat and bone in a large pan and add enough cold water to just cover.
- tie the bay leaf and spices in a piece of muslin and add to the pot.
- bring to the boil, skim and simmer for 3-4 hours.
- drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely.
- place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced).
- pour the mixture into moulds or small bowls and leave to cool.
- Chill and serve with oatcakes and a good strong mustard or piccalilly.
MOCK HAGGIS
Make and share this Mock Haggis recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scottish
Time 3h15m
Yield 1 haggis
Number Of Ingredients 10
Steps:
- Boil the liver in water for 5 minutes.
- Toast the oatmeal in a frying pan until it turns a light golden colour.
- Peel and chop the onions and mince the liver.
- Mix ingredients together and add some of the water in which the liver has been boiled.
- Add seasonings.
- Mixture should be thoroughly moist but not wet.
- Place ingredients into top of a large double boiler, and place over boiling water.
- Cover and steam for 3 hours.
- Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).
Nutrition Facts : Calories 3085.3, Fat 222.8, SaturatedFat 112.4, Cholesterol 900.5, Sodium 2660.2, Carbohydrate 146, Fiber 19.9, Sugar 11.9, Protein 120.5
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