How to make your own Haggis
Haggis! The very words send shivers down the spines of bbq-loving Australians! Why? Many Aussies are part Scottish, at least, and have Haggis in their blood...
...perhaps it's from the rumours of the general repulsiveness of the meal, despite the fact that it's quite tasty and something I always look forward to.
That's right - I looooove Haggis, and I'm going to have it again, this year, for Robbie Burns night.
The Guardian, in anticipation of the night, has posted a helpful gallery on how to make your own Haggis.
Mmm, the picture of the 'pluck' (heart, lungs and liver), sitting on the board, ready to be chopped up, gets me hungry. Oi, I could go for a bit of Haggis for brekkie.
For more information on Haggis:
The recipe for Haggis is rather simple, though the stuffing part seems tricky. Here are the ingredients, from this webpage:
" * 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
* 1 sheep's stomach
* 1 sheep heart
* 1 sheep liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock "
The assembly of the Haggis is time-consuming, but not overly difficult:
"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 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. Remember, 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. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey."
Cover heart 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. Remember, 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. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey."
You can read more in the Guardian about trying Haggis for the first time, written by a nervous Englishman.
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I've never had haggis, though willing to try.
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I am always willing to try anything new and have eaten pretty much every Australian animal but I think I maybe one of those bbq loving australians.
Haggis, proper Blackpud, fatty sausages and Danish bacon I love them al..