What is Haggis? I heard that it was Scottish food?!
Answers:
:P
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Recipe courtesy of Alton Brown
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
Directions
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!.
It is a traditional Scottish dish!. I am a pretty adventurous eater myself, but have never had the opportunity(or desire) to try haggis!. My sister took a trip to Scotland and did try a bite and said it wasnt too bad!. I will take her word for it!.Www@FoodAQ@Com
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
Directions
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!.
It is a traditional Scottish dish!. I am a pretty adventurous eater myself, but have never had the opportunity(or desire) to try haggis!. My sister took a trip to Scotland and did try a bite and said it wasnt too bad!. I will take her word for it!.Www@FoodAQ@Com
I am a former chef and while those recipes are fine, most haggis is now a blend of lamb and beef, minced mostly and few innard/offal added, you cook the liver, and kidneys to get them firm, grind and then add to the beef and lamb mince, ground or pureed onions, a good pin or scottish oatmeal for binding, salt, pepper, water, and a spice blend of nutmeg, thyme, cloves and a bit of allspice, mix it into a meatloaf like consistency, now before they would use a sheep's stomach, and for ceremonial one's served at Robert Burns Dinners I have made them like that, but more commonly it is a beef casing, large like those used to make salami's, it is an intestine!.
Once it is stuffed in to the vessel, and tied, it is boiled for several hours depending on the size, and serve with the traditional accompaniments of mash neeps and taties (potatoes and turnips), some for a bit of taste addition my serve gravy, but you would be strung up in Scotland for that, I have made many some with barley over oatmeal, and it is still popular year round in Scotland, I was there years ago, and after a night on the town we went to a chip shop and I had deep fried haggis with chips smothered in curry sauce, a fav in the UK for the chips (French fires)!.Www@FoodAQ@Com
Once it is stuffed in to the vessel, and tied, it is boiled for several hours depending on the size, and serve with the traditional accompaniments of mash neeps and taties (potatoes and turnips), some for a bit of taste addition my serve gravy, but you would be strung up in Scotland for that, I have made many some with barley over oatmeal, and it is still popular year round in Scotland, I was there years ago, and after a night on the town we went to a chip shop and I had deep fried haggis with chips smothered in curry sauce, a fav in the UK for the chips (French fires)!.Www@FoodAQ@Com
Well everyone's already answered the question so all I want to add is that although it might sound a bit disgusting (it doesnt sound disgusting to me because I've tried most of the ingredients before anyway and didnt mind them) Haggis is really delicious!. At the end of the day, all of the meat products are just meat, so if you are comfortable eating lamb chops you shouldn't worry about eating lambs liver or heart etc!.
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[Scottish] a steamed pudding made of finely minced sheep heart, lungs and liver!.
www!.recipegoldmine!.com/glossary/glossa!.!.!.
the minced innards of an animal cooked with oatmeal and suet!. Traditionally, a meat pudding or sausage was make then boiled in the cleaned stomach !.!.!.
www!.cooksrecipes!.com/cooking-dictionar!.!.!.
Scottish dish of a sheep’s stomach stuffed with offal, oatmeal, suet and seasonings!. Traditionally served with mashed swede ('bashed neeps& !.!.!.
www!.cookadvice!.com/glossary/11/letterhWww@FoodAQ@Com
www!.recipegoldmine!.com/glossary/glossa!.!.!.
the minced innards of an animal cooked with oatmeal and suet!. Traditionally, a meat pudding or sausage was make then boiled in the cleaned stomach !.!.!.
www!.cooksrecipes!.com/cooking-dictionar!.!.!.
Scottish dish of a sheep’s stomach stuffed with offal, oatmeal, suet and seasonings!. Traditionally served with mashed swede ('bashed neeps& !.!.!.
www!.cookadvice!.com/glossary/11/letterhWww@FoodAQ@Com