Best 4 Mock Haggis Recipes

Mock haggis is a traditional Scottish dish made with minced sheep's pluck, oatmeal, spices, and onion, encased in a sheep's stomach or casing. However, for those who are vegetarian, vegan, or simply looking for an alternative to traditional haggis, there are many delicious mock haggis recipes available. These recipes often use a variety of ingredients to create a vegetarian or vegan haggis that is just as flavorful and satisfying as the traditional dish. In this article, we will explore some of the best mock haggis recipes, providing you with all the information you need to make this delicious dish at home.

Here are our top 4 tried and tested recipes!

HAGGIS

Haggis image

Provided by Alton Brown

Categories main-dish

Time 5h42m

Yield Depends on how much you throw

Number Of Ingredients 10

Ingredients

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

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

Vegetarian Haggis image

'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

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
⅓ cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 ½ teaspoons mixed spice
1 egg, beaten
1 ⅓ cups steel cut oats

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

MOCK HAGGIS

Mock Haggis image

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

Ingredients

1/2 lb beef liver
1/2 lb ground beef
2 medium onions
6 ounces oatmeal
6 ounces beef suet
1 teaspoon salt
pepper
1 pinch of grated nutmeg
1/2 cup water (in which liver has been boiled)
1 pinch cayenne pepper

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

HAGGIS LOAF

Haggis Loaf image

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

Ingredients

1 lb lamb breast, cut into pieces or 1 lb ground lamb
1/2 lb lamb liver, cut into pieces
4 fluid ounces water
1 onion, coarsely chopped
1 large egg
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup pinhead oats or 1 cup old fashioned oats, toasted (do NOT use quick-cooking or instant oats, pinhead preferred)

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.

Tips:

Meatless haggis is an excellent option for vegetarians and vegans who wish to partake in traditional Scottish festivities.
Oats are a crucial ingredient in mock haggis as they provide texture and structure to the dish.
Adding vegetarian sausages or minced mushrooms enhances the flavor and texture of the mock haggis.
Vegetable stock imparts a rich and savory flavor to the dish, making it more authentic.
Use a variety of vegetables such as carrots, onions, and celery to add flavor and texture to the mock haggis.
Season the mock haggis generously with traditional Scottish spices like black pepper, nutmeg, and allspice.
Wrap the mock haggis in a muslin cloth or aluminum foil before boiling or steaming to retain its shape.
Serve the mock haggis with traditional accompaniments such as neeps and tatties (mashed turnips and potatoes) and a dram of whisky for an authentic Scottish experience.

Conclusion:

Mock haggis is a delicious and versatile dish that can be enjoyed by vegetarians, vegans, and meat-eaters alike. With its hearty and flavorful combination of oats, vegetables, and spices, mock haggis is a perfect centerpiece for any Scottish celebration or gathering. Whether you choose to boil, steam, or bake your mock haggis, you'll be sure to impress your guests with this unique and satisfying dish. So gather your ingredients, don your apron, and embark on a culinary journey to the heart of Scotland with this delightful mock haggis recipe!