Making haggis from scratch

[azwildcat96]

I would like to see an instructional thread about making haggis from scratch.

I was drawn for an elk hunt this October, and decided that if I successfully harvest an animal, that I would like to try to make a "North American haggis" from the elk organs.

[Ozark Ridge Rider]

I would like to see an instructional thread about making haggis from scratch.

I was drawn for an elk hunt this October, and decided that if I successfully harvest an animal, that I would like to try to make a "North American haggis" from the elk organs.

Deer heart and liver make excellent haggis (lungs ballisticly destroyed but I probably wouldn't have used them anyway). Elk should also.

[azwildcat96]

Deer heart and liver make excellent haggis (lungs ballisticly destroyed but I probably wouldn't have used them anyway). Elk should also.

I always eat the organs (heart, kidney and liver in big game, and even gizzards from birds), but have some reservations with the lungs. I may exclude these from a haggis if I attempt to make one. Is that wrong?

[BEEDEE]

I would like to see an instructional thread about making haggis from scratch.

I was drawn for an elk hunt this October, and decided that if I successfully harvest an animal, that I would like to try to make a "North American haggis" from the elk organs.

Check this out.http://www.xmarksthescot.com/forum/f...-haggis-55264/ I've been using this recipe for three years with nothing but compliments.

Brian

[chrisupyonder]

1 each: sheep's lung, stomach, heart, liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (real Scots cut meal)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart, lungs and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Caution, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon after piercing with a sgian dubh. Usually served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey after a rendition of Burns' "Ode to the Haggis."

Chris.

Ps. I have never made it myself cos our local butcher makes the best in the world.