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angusmacinnes
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Haggis.
Haggis.
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It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.
One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online (see the Rampant Scotland Food Links). Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.
Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)
Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.
Serve hot with "champit tatties and ba**** neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the hggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.
(Rampant Scotland March 03)
My Thanks to Fortinelle for the information.
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1/26/2007, 15:48
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indicaspice
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Re: Haggis.
I knew this had to be here somewhere...lol. Have you ever had it?
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1/28/2007, 19:49
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freesprite
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Re: Haggis.
"Set of sheep's heart, lungs and liver"
Ummm no thanks! 
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Once in a while you get shown the light In the strangest of places if you look at it right.
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1/28/2007, 22:36
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freesprite
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Re: Haggis.
Damn good thing I live in the States then. I'd freaking starve. 
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Once in a while you get shown the light In the strangest of places if you look at it right.
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1/28/2007, 23:21
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indicaspice
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Re: Haggis.
It comes in cans now?
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1/29/2007, 19:09
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indicaspice
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Re: Haggis.
what are neeps?
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1/31/2007, 10:43
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angusmacinnes
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Re: Haggis.
Bashed Neeps
This is a traditional accompaniment to Haggis. The turnip in Scotland is commonly "brassica rapa," rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the "swede" came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.
INGREDIENTS: Swede - 450 g (1 lb) peeled and diced, Butter - 50 g (2 oz), Mace - pinch (optional).
COOKING: 1. Cook the swede in boiling water for 15 minutes, until tender. Drain and mash well.
2. Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.
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1/31/2007, 13:08
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