THE FRUGAL GOURMET'S HAGGIS
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
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!
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Winton Jones
[email protected]This was an excellent recipe! The haggis was perfectly cooked, and the neeps and tatties were delicious. I will definitely be making this again.
Muhammad Al Rayan
[email protected]The haggis was a bit dry, but the neeps and tatties were good.
Alhaz Sarker
[email protected]This was my first time trying haggis, and I was pleasantly surprised. It was much tastier than I expected, and the neeps and tatties were a great addition.
Lynx Matt
[email protected]I've had haggis before, but this was by far the best I've ever tasted. The flavors were perfectly balanced, and the texture was amazing. I would highly recommend this recipe.
Tanisha Buford
[email protected]The haggis was a bit too spicy for my taste, but the neeps and tatties were delicious. Overall, it was a good meal.
Anthony Manson
[email protected]This recipe was easy to follow and produced delicious results. The haggis was moist and flavorful, and the neeps and tatties were perfectly cooked. I will definitely be making this again!
Rashed Nipa
[email protected]I was skeptical at first, but this haggis turned out to be amazing! The mixture of textures and flavors was unexpected but totally worked. The neeps and tatties were a great addition, too.
md hujaifa
[email protected]This was a truly unique and unforgettable dish! I've never tried anything like it, and the flavors were out of this world. The haggis was savory and perfectly seasoned, while the neeps and tatties were the perfect complement. I would definitely recom