Best 5 The Frugal Gourmets Haggis Recipes

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Haggis is a traditional Scottish dish made from sheep's pluck, minced with onion, oatmeal, suet, spices, and salt, and traditionally encased in the animal's stomach. It is a delicious and hearty meal that can be enjoyed by people of all ages. This article will provide you with a comprehensive guide to cooking the Frugal Gourmet's haggis, a delicious and affordable version of this classic dish. We will cover everything from selecting the right ingredients to cooking the haggis to perfection. So, whether you are a seasoned cook or a beginner, this article will help you create a truly memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

THE FRUGAL GOURMET'S HAGGIS



The Frugal Gourmet's Haggis image

This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag

Provided by Lennie

Categories     Beef Organ Meats

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb beef heart, cut into 2-inch strips
1 lb beef liver
1/2 lb lamb stew meat, cut into 1-inch pieces
1 1/2 cups peeled and finely chopped yellow onions
4 tablespoons Scotch whisky
2 cups toasted oatmeal (, toasted on a cookie sheet at 375F for 10 minutes)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon freshly grated nutmeg
3 beef caps, available from a sausage shop
1 cup distilled white vinegar
1/2 tablespoon salt, for soaking

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!

THE FRUGAL GOURMET'S SOUR CREAM MEATLOAF RECIPE



The Frugal Gourmet's Sour Cream Meatloaf Recipe image

This was posted about 10?15? years ago in a ladies magazine and I kept all of The Frugal Gourmet's Recipes. Jeff Smith aka The Frugal Gourmet recently died. He had his own cooking show on PBS and his recipes were fantastic! Hearty Meatloaf with a creamy gravy that is fantastic over the loaf and of course the mashed potatoes! Freezes WELL and is great the next day! *MY notes: I find using 1/3 beef, 1/3 ground turkey & 1/3 ground pork works really well here too **

Provided by Amberngriffinco

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 eggs
8 ounces sour cream
1/4 cup milk
1/2 cup fine dry breadcrumb
1/4 cup finely chopped onion
2 tablespoons minced parsley
1 tablespoon Worcestershire sauce
1 tablespoon dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs lean ground beef
1 (3/4 ounce) package brown gravy mix
hot mashed potatoes

Steps:

  • In large bowl combine eggs, 1/2 C of the sour cream and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper.
  • Add beef and mix well.
  • Put into 9x5x3 loaf pan or shape into that size and place in 12x7 1/2 x 2 inch baking dish.
  • Bake, uncovered, in a 350 degree oven for about 1 1/4 hrs or till meat thermometer registers 170 degrees.
  • Let cool 10 minutes; remove from pan.
  • Meanwhile, for the gravy, in medium pan stir together the remaining sour cream and dry gravy mix.
  • Add water as called for on pkg.
  • Cook according to pkg directions,.
  • Slice meat loaf and serve wih the mashed potatoes and gravy.
  • ENJOY!

Nutrition Facts : Calories 369.8, Fat 22.6, SaturatedFat 10.8, Cholesterol 163.3, Sodium 487.4, Carbohydrate 12.2, Fiber 0.6, Sugar 1.3, Protein 28.1

FRUGAL GOURMET'S FOCACCIA



Frugal Gourmet's Focaccia image

I copied this recipe from the Frugal Gourmet show years ago as I watched Jeff Smith prepare it. It certainly looked delicious and I had to try it. It is good! (Rise time is not included)

Provided by Impera_Magna

Categories     Yeast Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 11

2 cups tepid water (90 degrees)
2 (1/4 ounce) packages fast rising yeast
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup vegetable oil
5 1/2 cups wheat flour
1 teaspoon salt
1/4 cup olive oil, appx
garlic, to taste
rosemary, to taste
kosher salt, to taste

Steps:

  • In a large bowl, mix water, yeast, and sugar.
  • Stir in oils and 1 t salt.
  • Add 2 3/4 c flour, mixing well til spongy.
  • Add enough remaining flour to make stiff dough.
  • Turn onto floured surface and knead until elastic.
  • Cover with bowl and let rise til doubled.
  • Divide dough in half, spread on cookie sheets using your fingers.
  • TOPPINGS:.
  • Mix crushed garlic with olive oil; brush over bread.
  • Sprinkle w/ dried rosemary and kosher salt.
  • Cover and let rise.
  • Bake at 375 for 1/2 hour.
  • Cut into squares and serve.
  • NOTE: You can also slice squares in half for sandwiches.

Nutrition Facts : Calories 2147.5, Fat 115, SaturatedFat 15.6, Sodium 1188.6, Carbohydrate 254.8, Fiber 41.8, Sugar 13.9, Protein 47.9

FRUGAL GOURMET'S UKRAINIAN PAGACH



Frugal Gourmet's Ukrainian Pagach image

Make and share this Frugal Gourmet's Ukrainian Pagach recipe from Food.com.

Provided by PalatablePastime

Categories     Breads

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 medium potatoes, peeled and diced
1 medium onion, chopped
2 tablespoons margarine
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 tablespoon milk
5 ounces grated cheddar cheese
1 box pillsbury hot roll mix
vegetable oil
coarse salt

Steps:

  • Cook potatoes in boiling salted water until tender; drain.
  • Saute onion until tender.
  • Place potatoes in large bowl and mash; add onions, salt, pepper, cheese, and milk, blending well.
  • Prepare roll mix according to package directions, except divide dough in half.
  • Roll out bottom section and place on cookie sheet.
  • Preheat oven to 375 degrees F.
  • Pile potato mixture on dough, leaving about a 2" margin around the edge.
  • Roll out the remaining half and carefully place it on top.
  • Pinch together and crimp edges all around.
  • Cut 2-3 venting holes in the top.
  • Brush the top with a small amount of vegetable oil, and sprinkle lightly with coarse salt.
  • Bake at 375 degrees for 20-25 minutes or until golden brown.

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH



Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth image

Make and share this Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth recipe from Food.com.

Provided by Queen Dana

Categories     Whole Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 frying chicken, cut into serving pieces
olive oil (for frying)
1/2 cup chopped shallot (can substitute red onion)
3 very ripe tomatoes, diced
1/2 cup dry vermouth
1 teaspoon oregano
salt and black pepper

Steps:

  • In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.

Nutrition Facts : Calories 1051.5, Fat 69.7, SaturatedFat 19.9, Cholesterol 345, Sodium 336.1, Carbohydrate 14.1, Fiber 2.3, Sugar 4.9, Protein 88.2

Tips:

  • When choosing a sheep's pluck, look for one that is fresh and has a bright red color. Avoid any pluck that is slimy or has an off smell.
  • Soak the pluck in cold water for at least 30 minutes before cooking. This will help to remove any impurities and blood.
  • Use a sharp knife to finely chop the pluck. This will help to ensure that it cooks evenly.
  • Do not overcook the pluck. It should be cooked until it is just tender, about 15 minutes.
  • Serve the haggis with a variety of traditional accompaniments, such as mashed potatoes, turnips, and gravy.

Conclusion:

Haggis is a delicious and traditional Scottish dish that is perfect for any special occasion. With its unique flavor and texture, haggis is sure to be a hit with your guests. So next time you are looking for a unique and flavorful dish to serve, give haggis a try.

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