North American Haggis Food

SIMPLIFIED HAGGIS

Steps:

• Preheat the oven to 350F/175C.
• Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
• Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
• Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
• Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
• Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
• Cover the dish and put in the oven for 30mins.
• Remove the lid and cook another 10 mins.
• Serve with mashed potatoes and mashed rutabaga/swede.
• Note: I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.

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:

• 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.