Best 4 Haggis Loaf Recipes
Haggis loaf is a traditional Scottish dish made with a mixture of sheep's pluck, oatmeal, and spices, encased in a sheep's stomach. It is a popular dish served on Burns Night, which is the celebration of the life and works of the Scottish poet Robert Burns. Haggis loaf can be cooked in a variety of ways, but the most common method is to bake it in the oven. The result is a savory, hearty dish that is perfect for a cold winter day.
Let's cook with our recipes!
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.
HAGGIS LOAF
A distant cousin of the Great Chieftain o' the Scottish Puddin' Race. The lamb, liver and oats are a 21st century substitute for the now extinct feathered haggis once ferociously hunted by Geronimo MacDonald and his clan in the Adirondack Mountains. Recent research by a team of Poughkeepsie scientists suggests that they may be able, at some future date, be able to clone the feathered haggis from DNA found in fossils of the animal. Until then, you'll have to live with this recipe.
Provided by Millereg
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
NORTH AMERICAN HAGGIS
I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best.
Provided by Derf2440
Categories Beef Organ Meats
Time 1h15m
Yield 1 haggis in a pan
Number Of Ingredients 12
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.
VEGETARIAN HAGGIS
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g
Tips:
- Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your haggis loaf. Use fresh, organic vegetables and meats whenever possible.
- Don't overpack the loaf pan: The haggis mixture will expand as it cooks, so don't pack it too tightly into the loaf pan. Leave about 1 inch of space at the top of the pan.
- Bake the haggis loaf at a high temperature: This will help to create a crispy crust and prevent the loaf from becoming dry. Bake the loaf at 375 degrees Fahrenheit for 45-50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the haggis loaf rest before slicing: This will help the juices to redistribute throughout the loaf and prevent it from becoming dry. Let the loaf rest for 10-15 minutes before slicing.
- Serve the haggis loaf with your favorite sides: Haggis loaf can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Haggis loaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover haggis, or to make a quick and easy meal. With its simple ingredients and easy-to-follow instructions, this haggis loaf recipe is a surefire hit for any occasion.
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