Haggis - what's in them?!
Answers: What is the recipe to make Haggis? What's in them? I think it's very nice and a bit spicy :)
Basically Offal, Oats, Salt and pepper all wrapped up in a sheeps gut.
Tyr This
Haggis Ingredients
1 plastic baking bag, -or- sheep's stomach*,tho
1 sheep liver,heart,& lights (lungs)
1/2 lb beef suet
1 onion, large, * salt
1/2 tsp black pepper, freshly ground*
1/2 tsp cayenne
1/2 tsp allspice
1 lb oatmeal, old fashioned, slow cooki
1 cup broth, in which liver, heart wer
Haggis Directions
This recipe make enough to serve 6-10. If you are able to find a sheep's stomach, double the amounts. Rinse and repeat till clean.
I would increase both the pepper & onion; most of the
haggis I've eaten makes liberal use of these ingredients If the
butcher has not trimmed the heart, liver and lungs do that first.
(Cut the heart open to rinse it so it may cook more quickly.) Put them in a large pot with 1 to 1/2 cups water, bring to a boil and simmer for about an hour and a half. Let it all cool and keep the broth. Run the liver and heart through the meat grinder. Take the lungs (lights) and cut out as much grisly part as you can and run them through a grinder too. Next put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big pot.
Peel, slice and chop onions and then add them to the meat in the kettle. Add the salt and spices and mix. Toast or brown oatmeal lightly in heavy bottomed pan on top of the stove. Add to pot and mix thoroughly. Add 1 to 1/2 cup broth left from boiling the meat. Check if it sticks together when you grab a handful of the mixture. If not, add more broth so that it holds together. Stuff in plastic baking bag till about 3/4 full. If you are using a sheep stomach, have the smooth side out and stuff it about 3/4 full and sew up the opening.
Wrap in cheesecloth so that when it is cooked, you can handle it.
Prick with a skewer (so it won't explode from the steam). (You may wish to do this occasionally early on when cooking). Fill large pot with at least 1 gallon of water and bring to a boil. Boil gently for 4 to 5 hours. Serve with neeps (turnips) or clapshot (mashed turnips
& potatoes) SERVES:6-10
a curse.
you can buy them frozen which will save you a lot of hassle
I think haggis is sheep stomachs
According to wikipedia...
There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.
here are some recipes: http://www.smart.net/~tak/haggis.html
Haggis is a traditional Scottish dish comprised of the following ingredients:
Ingredients
1 sheep's stomach (thoroughly cleaned)
1 sheep's liver
1 sheep's heart
1 sheep's lung
1lb beef suet
1 large onion
1 tablespoon salt
1 tablespoon black pepper
1lb oatmeal
Method
A recipe for ten hungry Scots.
Trim heart, liver, and lung and place in a large pot with 1 cup of water. Bring mixture to boil then simmer for one-and-a-half hours then leave to cool for about 20 minutes.
Cut out any grisly part of the lung and put this with the liver, heart and raw beef suet through a meat grinder.
Mix up all the ground meat in a big pot, throw in the chopped up onion and season to taste.
Toast oatmeal lightly in heavy bottomed pan and add this to your mixture.
You should now have a thick gooey mess. Stuff this into the sheep's stomach until about 3/4 full and then seal.
Prick stomach1.
Fill pot with 1 gallon of water and bring to the boil. When boiling add the haggis and boil gently for 4 - 5 hours.
Leave to cool.
minced liver, heart, lungs, pearl barley, spices all in a sheeps stomach. Sounds horrid, tastes lovely....
I wouldnt want to make one, but i sure love to eat em.
1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 c water
1 small onion, coarsely chopped
1 large egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F. Grease an 8 1/2 by 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 the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.
Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.
sheeps heart,lungs,liver with oats, herbs and spices....all boiled in a sheeps stomach.....delicious!!
I love Haggis and I eat it on a regular basis at home and in Scotland, it's delicious. Just ignore the ingredients list and tuck on in, it's fab.
its made from sheeps offal,with spices and stuffed inside a sheeps bladder.
You might not like them so much after reading this
http://en.wikipedia.org/wiki/Haggis
but it does not put me of , i love it.
Btw don't show anyone this , it's well known here in Scotland we hunt them.
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
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 Haggis and all raise a glass of Scotch whiskey and "brrreath a prrayerr for the soul of Rrrobbie Burrrns!" It is then served with "neeps and nips," mashed turnips and nips of whiskey. I think you have to drink a lot of Scotch before you can truly enjoy this dish, but a party of Scots without a Haggis is simply not heard of.
OR TRY...
THE MAJOR INGREDIENTS:
1 pound beef heart, cut into 2-inch-wide strips.
1 pound beef liver.
1/2 pound lamb stew meat, cut in 1-inch cubes.
1 1/2 cups peeled and finely chopped yellow onion.
4 tablespoons Scots whisky.
2 cups oatmeal, toasted on a cookie sheet in a 375F oven for 10 minutes).
THE SEASONINGS:
2 teaspoons salt.
1/2 teaspoon freshly ground black pepper.
1 teaspoon dried thyme, whole.
1/2 teaspoon dried rosemary.
1/4 teaspoon freshly grated nutmeg.
THE CASING:
3 beef CAPS (Talk to a sausage shop about these).
1 cup distilled white vinegar.
1/2 tablespoon salt for soaking.
Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.
Add the beef liver and lamb stew meat, and cover and 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 of the ingredients, except for 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 1/2 hour. 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 1 hour and 20 minutes.
Serve the Haggis, sliced, with beef or lamb gravy.
Oatmeal, sheep's blood, suet, pepper and all other manner of nasties. It comes in a sheep's stomach. My Mother is Scottish and she loves it...yuk!
Betcha wished ya'd never asked now - doncha!!!
Sheeps inards, cant stand the stuff!! And Im Scottish! lol
entrails
The truth.
http://www.electricscotland.com/haggis/h...
Offal. After that all sorts of goodies...xxx
Cow stomach, it can be stuffed, baxked boiled tons of recipes. Check the food network.com it is alos called tripe.