I'm hosting my 2nd Burns Supper in a few years this coming Saturday. I made a Haggis a couple of years ago for the first time, and it turned out ok, but I can't remember which recipe I used. Does anybody have one that they like?
Sheep Lung is not available in the US, but I can pretty easily get liver and heart. I can't find sheep stomach to cook it in, but last time I did, I used a Beef Bung cap which I bought on Amazon. Thought that worked ok too.
https://www.amazon.com/TSM-Natural-Beef ... 452&sr=8-2
Haggis Recipe
Moderator: d0uevenlift
- omaniphil
- Registered User
- Posts: 1889
- Joined: Sat Sep 16, 2017 10:41 pm
- Location: Cleveland, OH
- Age: 42
- Hanley
- Strength Nerd
- Posts: 8753
- Joined: Fri Sep 15, 2017 6:35 pm
- Age: 46
Re: Haggis Recipe
Fuck me. Beef hearts and now haggis? *shivers*
- 5hout
- Registered User
- Posts: 1556
- Joined: Wed Jun 26, 2019 5:32 am
Re: Haggis Recipe
No help, the only I've ever had was out of a can (to be fair, it was delicious). A bit late to try this for this year, but if you realllllllllly want a sheep stomach it may be possible to acquire one by purchasing an animal (live) from a local farm that does their own processing for personal use and then paying for assistance in breaking it down. Please post pics and description of how it turns out! If I recall correctly OH is one of the states that tolerates raw milk coops, this is essentially a backdoor sheep stomach coop.
-
- Registered User
- Posts: 93
- Joined: Wed Jun 12, 2019 4:04 am
- Location: Scotland
Re: Haggis Recipe
I just run out the back garden and skelp one over the back of the head with my sporran.
They're fast little buggers though.
They're fast little buggers though.
- omaniphil
- Registered User
- Posts: 1889
- Joined: Sat Sep 16, 2017 10:41 pm
- Location: Cleveland, OH
- Age: 42
Re: Haggis Recipe
Sorry - forgot about this.
Turned out - not great. Last time I made it, it was really surprisingly good, so I think something might have gone wrong - although not sure where. I think perhaps the ratio of liver to heart was too high. Also, the halal store I went to only had goat - not sheep, so that might be something. The beef bung cap I used this time also had a smell that lasted even after I rehydrated it and cleaned the salt off. Perhaps it was some combination of the above. Regardless, there was a slightly offputting smell that lingered, even after cooking it, that didn't do it any favors. The people I had over though, didn't seem to mind, and enthusiastically dug into it - and even asked for doggy bags to take home with them, so I don't think it was just a case of them being polite.
Anyways, here is a picture of it stuffed, before going into the water for cooking:
and here is the finished product, half eaten:
- 5hout
- Registered User
- Posts: 1556
- Joined: Wed Jun 26, 2019 5:32 am
Re: Haggis Recipe
Looks good! I mean, for a giant coarse sausage filled with organ meat . When I've made sausage at home with pork casing sometimes it's taken 4+ water changes to get the smell away, but no beef casing experience. I love strongly flavored meats so looking at that is making me salivate.