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Celtic Radio Community > Scottish Recipes > Haggis |
Posted by: Macfive 13-Jul-2002, 05:05 PM |
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. |
Posted by: Aon_Daonna 14-Jul-2002, 09:46 AM |
Favourite?? hmm.. not the fave one of all. =) |
Posted by: maggiemahone1 17-Jul-2002, 05:57 PM |
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 |
Posted by: Aon_Daonna 17-Jul-2002, 06:14 PM |
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. |
Posted by: maggiemahone1 17-Jul-2002, 06:57 PM |
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 |
Posted by: Aon_Daonna 18-Jul-2002, 11:40 AM |
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. |
Posted by: Christopher Osbourne 19-Oct-2002, 11:14 AM |
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. |
Posted by: Aon_Daonna 22-Oct-2002, 05:25 AM |
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) |