Haggis, Our favorite recipe!

HAGGIS

This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve), accompanied by the traditional Black Bun, Het Pint and Shortbread. It is really a large round sausage; the skin being a sheep's paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional 'sgian dubh' (black stocking knife) and accompanied by small glasses of neat Scotch whisky. This recipe dates from 1856.


1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 c. stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper


1. Toast oatmeal slowly until crisp.
2. Mix all ingredients (except stomach bag) together; add stock. 3. Fill bag to just over half full, press out air, sew up securely. 4. Have ready a large pot of boiling water.
5. Prick the haggis all over with a large pin so it doesn't burst. 6. Boil slowly for 4 to 5 hours.
7. Serve with Clapshot.

Favourite?? hmm.. not the fave one of all. =)

I have some friends from Texas and they traveled in Scotland and Ireland and I was told that haggis was delicious, but he also told me that after 4 beers,         anything tasted good.  

maggiemahone1

Do you know Black Pudding? It tastes a bit like that. but with bigger pieces in it.
I don't like it very much. But someone inRome once said: De Gustibus non est disputatum = there is no quarrel over taste.

Aon, Yes I have heard of Black Pudding.  Here in the US it's called Blood Pudding, which I have never tasted.  I'm a bit squeamish when it comes to eating pig's blood.  I believe Black Pudding is to Ireland what Haggis is to Scotland.  Each to his own!

Any comments anyone?  Am I missing out on something?  

maggiemahone1

I like black pudding fried (flönz) with "Himmel & Erde". a typical rhenisch dish (this is where I am at home).
you frie black pudding (the blood taste is not that obvious then), mash potatoes and eat it with apple-sauce... one of my favourite dishes.  

Excellent recipe.  And I would like to add very appetizing.   .  Where is a good place to obtain these ingrediants. Do you have any suggestions.     Thank you.    

You live in Germany? I go to the local supermarket and my family is making the apple sauce by themselves (family recipe)...
Do you have any german shops nearby?
if not, i could tell the apple sauce recipe (also very tasty with vanilla sauce/ milked-rice/ milked pasta and other sweet dishes)