Best 11 Haggis Recipes

HAGGIS

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.

VEGETARIAN HAGGIS

Steps:

• Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

NORTH AMERICAN HAGGIS

Steps:

• Heat oven to 350 degrees.
• Grease an 8 1/2 x 4 1/2 inch loaf pan.
• In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• Add the remaining half of the lamb and the oats, process until well combined.
• Spoon lamb mixture into greased pan, pat surface to level.
• Bake 45 to55 minutes or until centre feels firm when gently pressed.
• Cool 5 minutes in pan, unmold onto platter, slice and serve.

HAGGIS

Steps:

• For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
• Peel the onions and dice into 1-inch chunks.
• Separate the suet from the sinew and finely chop the fat, discarding the sinew.
• Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
• Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
• Grind the mixture using a hand grinder or electric mixer attachment.
• For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
• Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
• Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
• Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
• Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
• To serve: For a traditional haggis supper, serve with "neeps" (turnips), "tatties" (potatoes) and a generous neat single-malt whiskey.
• For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.

HAGGIS LOAF

Steps:

• Heat oven to 350°F.
• Grease an 8½ by 4½ inch loaf pan.
• In a food processor fitted with the chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• Add the remaining half of the lamb and the oats, and process again until well combined.
• Spoon the lamb mixture into the greased pan and pat the surface to level it.
• Bake for 45 to 55 minutes or until center feels firm when gently pressed.
• Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
• ***Just like its distant American cousin, the meatloaf, haggis loaf freezes very well after it's cooked- I recommend freezing it in individual serving-size slices.

MOCK HAGGIS

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).

THE FRUGAL GOURMET'S HAGGIS

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!

ALTON BROWN'S HAGGIS

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.

WILL'S VEGAN HAGGIS

Steps:

• In one pan, boil the barley for 30 minutes.
• In another, boil green and red lentils for 30 minutes.
• Drain both barley and lentils well and reserve separately.
• Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
• Sauté for three minutes or so; then reserve in a bowl.
• Chop onion and mushrooms fine or pop them in the food processor.
• Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
• Cook for 2 or 3 minutes.
• Then add lentils and the oat/barley mixture.
• Mix up this lot well.
• Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
• but not too watery!
• This can be trial-and-error.
• I find that roughly 300 ml works for me.
• But I always make up about 500 ml, just in case.
• You can also splash in a little extra olive oil if you think it is needed.
• Mix in spices, whiskey, juice, and Worcestershire sauce?.
• and do a bit of a taste test.
• Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
• Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
• Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
• Cook this for about an hour or an hour and a quarter.
• Times may vary greatly.
• Refrigerates or freezes well.
• Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

POTTED HOUGH DELICIOUS STARTER FOR A HAGGIS SUPPER

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.

SCOTTISH CHICKEN WITH HAGGIS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Stuff each chicken breast with 1/4 cup of the haggis. Wrap 2 pieces of the prosciutto tightly around each piece of chicken. Place the wrapped breasts onto the prepared baking sheet.
• Cover the chicken breasts with a sheet of aluminum foil and place into the preheated oven. Bake for 15 minutes, remove the foil cover, and turn the breasts over. Continue baking until the chicken is no longer pink and the prosciutto has crisped, 10 to 15 minutes. An instant-read thermometer inserted into the center of the haggis should read at least 165 degrees F (74 degrees C).