Who eats haggis?

[Pour1Malt]

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!

[Mike1]

P1M, some people here in North America are only familiar with rolled oats (remember them?) and not the pin-cut oatmeal that you have there.

Likely why KT thought his haggis had 'white specks' in it.

[Pour1Malt]

P1M, some people here in North America are only familiar with rolled oats (remember them?) and not the pin-cut oatmeal that you have there.

Likely why KT thought his haggis had 'white specks' in it.

or it was wee bits o fat...

[Kilted KT]

or it was wee bits o fat...

there were no "wee" bits of anything in this concoction...it was mashed up foulness....like putting a few pound of rotting offal in a blender...

not for the weak-stomached...

[porrick]

Haggis? Well, of course - whenever available

Mashed sheeps' lungs (lungemos) is a traditional Norwegian dish, so Haggis is just a spiced up version of the old dish

Mmm, getting hungry again

[Colin]

Since this deals with Haggis, I will also throw this out for everyone. I picked up my frozen haggis last week. The butcher told me the easiest way to cook it is to bake at 325 for 1.5 hrs, oir boil slowly for 3-4 hrs. Anyone tried either or have a good alternative?

Looking forward to serving this up real soon.

Thanks

[Caradoc]

The butcher told me the easiest way to cook it is to bake at 325 for 1.5 hrs, oir boil slowly for 3-4 hrs. Anyone tried either or have a good alternative?

Crock pot. Should be good on low for 4-5 hours or so, depending on your crock pot's temperature settings.

If your crock pot doesn't occasionally bubble on low, you'll have to go to medium. You want a SLOW boil, not rolling boil.

[thescot]

Since this deals with Haggis, I will also throw this out for everyone. I picked up my frozen haggis last week. The butcher told me the easiest way to cook it is to bake at 325 for 1.5 hrs, oir boil slowly for 3-4 hrs. Anyone tried either or have a good alternative?

Looking forward to serving this up real soon.

Thanks

I can't imagine not boiling haggis. My recipe suggests finishing it in an oven for 20 minutes if you like, but I've never had any that wasn't boiled. Maybe yours is already precooked.

I don't do the frozen alternative because it's too easy to make it myself. If you can get the real parts, you basically boil the meat about an hour, chop it up and put it into a stomach (if you can find one) or a cooking bag if you can't, add the onions, salt, pepper, and spices (which vary as pointed out above), maybe some currants, and the oats (steel-cut only). Add enough stock to make a mush. Then you tie it or sew it up and boil it for a while, a couple of hours or so.

It's a little time consuming, but it's not very hard. The hardest part is convincing other people to try it. (They often forget that hotdogs, sausage of all kinds, etc. are stuffed inside intestines.)

The stuff will make a man out of a boy and make the girls hide out from the men.

[Colin]

The stuff will make a man out of a boy and make the girls hide out from the men.

Hear, hear!!!

I will have to check with the butchers, but it may infact be pre-boiled.

[Pour1Malt]

Since this deals with Haggis, I will also throw this out for everyone. I picked up my frozen haggis last week. The butcher told me the easiest way to cook it is to bake at 325 for 1.5 hrs, oir boil slowly for 3-4 hrs. Anyone tried either or have a good alternative?

Looking forward to serving this up real soon.

Thanks

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!