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Celtic Radio Community > Scottish Recipes > Haggis |
Posted by: scottish2 21-Apr-2002, 05:33 PM | ||
Am surprised this one has not already been posted.
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Posted by: kylassie 21-Apr-2002, 07:13 PM |
Yum! Yum! I like haggis! This recipe reminds me of a recipe my grandmother had for chitlins . |
Posted by: maggiemahone1 21-Apr-2002, 08:50 PM |
You can have your haggis and your black pudding. I guess if you get hungry enought a person will eat anything. I do believe I would eat tree bark first. Yuck!! When I was growing up we always raised our own pork, beef and chickens. Fresh meat is really good, better than what you buy in the store. But I have my limits when it comes to entrails of a hog. I know my Dad always gave the intestines away to an old lady who fixed chitlins. I know people who make blood pudding! This is what the Irish call black pudding. Well leave me out! Just give me steak, ham or a chichen leg. maggiemahone1 |
Posted by: Aon_Daonna 22-Apr-2002, 05:58 AM |
You can spare me with Haggis. It maybe utterly Scottish but my taste says: NO! Not everything coming from a land that I like is good... although I use to raise everything that's scottish up into other spheres.... I'd rather have a good piece of Steak... or some deer... There was a fantastic scottish recipe for deer in a creamy red-wine-sauce (yumm)... I have to search that... |
Posted by: kylassie 22-Apr-2002, 07:16 PM |
Okay y'all -I found a recipe for homemade hotdogs/frankfurters. Now someone tell me how really different the hotdogs are from haggis? The only real difference that I see is in the type of casing that it is cooked in - sheep intestines instead of sheep stomache! Homemade Frankfurters (Hot Dogs) Ingredients 3 feet sheep or small (1-1/2-inch diameter) hog casings 1 pound lean pork, cubed 3/4 pound lean beef, cubed 1/4 pound pork fat, cubed 1/4 cup very finely minced onion 1 small clove garlic, finely chopped 1 teaspoon finely ground coriander 1/4 teaspoon dried marjoram 1/4 teaspoon ground mace 1/2 teaspoon ground mustard seed 1 teaspoon sweet paprika 1 teaspoon freshly fine ground white pepper 1 egg white 1-1/2 teaspoons sugar 1 teaspoon salt, or to taste 1/4 cup milk Instructions Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first. Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. Preparing the Casing Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing. Credits From: Home Sausage Making by Charles G. Reavis Now remember this is the homemade stuff - the hotdogs made at food processing plants are made from the lips, eyelids, snouts, etc. and all of the other meat "by-products" that is not used to make other meat products. Think about that the next time you have a foot-long hotdog with relish and mustard! |
Posted by: Aon_Daonna 23-Apr-2002, 08:26 AM |
My great grandfather always used a hog's intestines for his Frankfurters. Well... I think the main difference are the ingrediences.. there's no sheeps guts in it... |
Posted by: aklassie 24-Apr-2002, 12:53 AM |
Aon, I hope you'll post your deer in wine sause recipe. I wounder how it would taste with moose meat? |
Posted by: Falachaidh 25-Apr-2002, 12:34 PM |
I had read a haggis recipe that the esophagus is left attached so the stomach can breath while cooking. it was helpful to leave the esophagus out of the edge of the pot to prevent the stomach from bursting. ok... GROSS!!!!!!!!!!!!!!!!!! I'll take my italian noodles any day over that stuff! I've had haggis and it just isn't my liking. I've also had alligator, crab, lobster, doe, stag, shrimp, and now kangaroo soaked in a red wine. YUMMY!!! Looking forward to reading your post Aon!! |
Posted by: kylassie 26-Apr-2002, 07:43 PM | ||
I have been researching "Haggis" on the Internet and I am afraid we have had this whole discussion regarding the "recipe" all for naught! Check this article out that I found!
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Posted by: maggiemahone1 26-Apr-2002, 09:19 PM |
Oh No, A 25 ton Haggis! That is a scary thought. That was real good reading Kylassie. Real amusing. A chuckle every now and then is good for the body and soul. maggiemahone1 |
Posted by: kylassie 27-Apr-2002, 06:09 AM | ||
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Posted by: Aon_Daonna 27-Apr-2002, 09:34 AM |
braw... But I heard that the Haggis is a small three-legged animal with a wooly brown fur and four big eyes. It is seldom found in the Highlands now because of intense hunting... |
Posted by: kylassie 27-Apr-2002, 12:03 PM | ||
But wait - there's more! ....
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Posted by: free2Bme 21-May-2003, 09:07 AM |
I KNEW I remembered having this discussion - it has been over a year ago, but bears repeating every now and again! |
Posted by: Catriona 13-Jun-2003, 04:31 PM |
This site is just to let you see how closely we in Scotland follow the plight of the haggis.... Keep this bookmarked in time for next year's Burns' Night.... http://www.haggishunt.com/ In all seriousness, in the 60s, students at Edinburgh Uni (and I will neither confirm nor deny whether I was one of them) used to arrange 'haggis hunts' on Arthur's Seat for tourists.... It is a well-known fact that Arthur's Seat is an area where the haggis population is particularly prolific Here's a couple of views of the extinct volcano...... Edinburgh Castle and teh Royal Mile are built on the 'ridges' caused by the eruptions millions of years ago.... http://www.geo.ed.ac.uk/scotgaz/features/moregpix249.html |
Posted by: free2Bme 14-Jun-2003, 03:08 AM |
I love the Haggis Hunt website! I can't WAIT for Haggis season to begin - they are so YUMMY ! Better not let any of those Haggis migrate to to the Mountains here in the USA though or they will be hunted to extinction here! What a sight that would be though, especially in the Ozarks! Those people take their hunting SERIOUS! After all look what happened to the snipes...there are so few left these days that they are very difficult to catch, even in a potato sack...and I just LOVE snipe stew! the photos of Authurs Seat are absolutely gorgeous! Thanks for the mini-vacation! |
Posted by: Highlander 21-Jun-2003, 10:30 AM |
Remind me to never try haggis, I stay with steak and potatos... |
Posted by: Aon_Daonna 21-Jun-2003, 01:12 PM |
Coward =) even I tried it...! |
Posted by: Gaelic Bread 21-Jun-2003, 01:14 PM |
For those in the Northeastern USA, it's really not that far off from the Amish's Scrapple. Haggis really isn't that bad... it's more a matter of knowing what's in it while it's in your face! |
Posted by: Aon_Daonna 22-Jun-2003, 03:20 PM |
hmm I don't have a problem with that.. you don't know what German people from the former province of Shlesia eat *euch*... My GGrandparents were from there... I can give details but I'd rather not, because it's awful. And there is a dish called Lapskaus from northern germany.... *bleh* I just hate the taste. But you're right. It's a problem when you eat it and think about what's in there... |
Posted by: Roberto Phoenix 16-Sep-2006, 05:40 PM |
Ah, now how can ye not love such adorable creatures http://www.scottishstore.com/acatalog/Musical___Soft_Toys.html |
Posted by: Roberto Phoenix 16-Sep-2006, 05:45 PM |
And ye know that its only when they are used for horrible acts that they turn ugly really fast http://scotwebstore.com/sr_macar_GHC0004.html |
Posted by: zeryx 19-Sep-2006, 02:32 AM |
Apart from being very tasty they are extremely cute aren't they |
Posted by: sisterknight 19-Sep-2006, 07:41 AM |
the scotsman had haggi hunting on line last year...had web cams set up in different parts of scotland,england and new york! you had to hunt them and then report the sighting!!!it was fun...hope they do it again this year!! |