Making haggis from scratch

**Big Josh** · 29th April 11, 12:05 AM

I think that Joshua (have to trust a name like that) Is correct in suggesting fat to moisten it. I am a chef and butcher by trade and can say that the biggest mistake people make when making a sausage is to add too much filler and not the good stuff which in my opinion is liver, heart, lungs, kidney and any other part of the beast others wont touch.

I am also pleased to see folks making haggis out of wild game. That is awesome.

If you have meat question please ask.--Big Josh

**Joshua** · 29th April 11, 11:15 AM

mclean,
In my freezer, right now, is 8lbs of lamb liver and heart.

If you make a pictoral, I'll make one as well. The combination will ensure that American haggis becomes the next big thing!

Here's my first haggis:

But as you can see by the pictures - the end result was much firmer than classic haggis. It's recipe I put in this thread: http://www.xmarksthescot.com/forum/f...tml#post948103

**Big Josh** · 29th April 11, 11:33 AM

That is beautiful Joshua. Well done.

**TBruce** · 29th April 11, 11:40 AM

Alton Brown from the TV show "Good Eats" has a skit to do with the Haggis. heres the link: www.youtube.com/watch?v=HuixJaAia84

**mclean** · 3rd May 11, 09:55 AM

Joshua - that's a BEAUTY! Thank you again for all the pointers. I just got another kilt in the mail (casual kilt/Teflon coated for cleanup after haggis making, of course). We'll be making the haggis in 18 days, and hopefully will post pictures and a write-up in the next day or two after.

**BonnetMaker** · 3rd May 11, 11:21 PM

We had a spectacular haggis disaster last year when despite packing carefully and leaving room for expansion several haggis exploded in the pan during the boiling stage. Haggis soup is not really a viable option, so I ended up packing the resulting mess into freezer boxes and we added it a bit at a time to robust meat dishes like chilli where it didnt go to waste. But its a valuable lesson, no matter how often you make haggis, alway triple check the amont is correct for the skin and that the ends are done up really well

**artificer** · 4th May 11, 04:59 AM

Originally Posted by BonnetMaker

We had a spectacular haggis disaster last year when despite packing carefully and leaving room for expansion several haggis exploded in the pan during the boiling stage. Haggis soup is not really a viable option, so I ended up packing the resulting mess into freezer boxes and we added it a bit at a time to robust meat dishes like chilli where it didnt go to waste. But its a valuable lesson, no matter how often you make haggis, alway triple check the amont is correct for the skin and that the ends are done up really well

Ouch! I bet that was one sad evening.

After re-reading this thread I'm now hungry for haggis and fried eggs for breakfast.

ith:

**mclean** · 13th May 11, 06:41 AM

Haggis making is a week away! I can't wait to share pictures of the process. BonnetMaker - I'm so sorry to hear about the burst haggis! Just to be on the safe side, I think we're planning to make two or three smaller ones. I've also heard that pricking the skin every now and then, and making sure that there is enough water (and not to vigorous a boil) helps, but who knows what will happen to our little guys. Many thanks for the warning!

**mclean** · 23rd May 11, 06:13 AM

Hi everyone! The haggis was a resounding success- thank you all fr all of your suggestions! I'll upload pictures of the event as soon as I return to North Carolina. Here are two pictures of the cooked haggis in the meantime: