26th October 09, 10:44 PM
My wife and I recently purchased a lamb from a local rancher and I realized that since we own the entire animal, this will be my best chance to make haggis without the trouble of searching out all the necessary organs.
Now I've neither made nor eaten haggis and my wife is quite doubtful about its edibility. So I have two questions.
First, exactly which organs do I need to ask for?
Second, I need a reliable recipe that is likely to be appreciated by an enthusiastic first timer and his doubtful wife. Any suggestions? (I'm willing to sacrifice a little tradition in favor of approachability.)
Thanks in advance and I promise to post the results.
27th October 09, 12:44 AM
Recipes vary greatly as to what offal is used, however most seem to agree on heart and liver. Some use lung (not an option in the US, I hear), tounge, and kidney.
I would use heart, tounge, kidney and liver, and about as much meat as offal. Meat from the head is very tasty, but there's not a lot of it ...
A quick google will give you a few good recipes, just pick one you think looks less complicated and use the meat/offal you like in the quantities stated.
I would drop the stomach and just stew it in a pan or bain marie - it's so much less hassle.
Do be prepared to spend the weekend making haggis, though!
Last edited by Heming; 27th October 09 at 12:50 AM.
Vin gardu pro la sciuroj!
27th October 09, 12:51 AM
First: Get a large pan.
Second: Throw all the offal,etc. in the bin.
Third: Take the wife for a nice night out!
27th October 09, 02:48 AM
Heh, heh, heh. Good 'un!
Originally Posted by Jock Scot
I've eaten haggis before and thought it was okay. One time the chef was truly a chef and it was quite good.
Probably one of those dishes that most people lose interest at the point you mention "you start with a sheep stomach", let alone the minced organs!
IDK, like a lot of ethnic foods the turn-off usually has more to do with what it sounds like than what it tastes like or having it prepared by somebody who doesn't know what they're doing in the kitchen. But hey, I was raised eating czarnina (duck's blood soup), so take what I've said with that caveat!
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27th October 09, 04:50 AM
27th October 09, 06:13 AM
Sounds like an awful lot of work for a dish she probably won't eat anyway.
27th October 09, 06:19 AM
I'll buy the lamb from you?
(still alive of course)
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27th October 09, 10:13 AM
Such prejudice! Haggis is a wonderful meal, tasty, healthy and cheap. Don't mock it until you've tried it!
Vin gardu pro la sciuroj!
27th October 09, 10:27 AM
Ummmm. Order some canned haggis from Caledonian Kitchens and then make the lamb a pet.
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27th October 09, 11:15 AM
I have made several dishes using the canned haggis and while it might not be quite tradional it is very tasty. another upside is that most people never question something that has come out of a can, they naturally assume that it is some kind of regular food product. This way you can wait until after the meal to reveal the truth about the ingredients. ;)
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