The Dreaded Haggis  
My creation of this recipe came about several years ago.  That was when I first got a good computer at home and began surfing the web.  A friend, who is of German and Scottish ancestry, asked me to research haggis recipes for him.  Among the various occupations he has held in his lifetime, he has been a chef.  And thus, a challenge was issued.

Oddly enough, he never made it.  I finally gave up waiting and began tinkering with all the information I'd collected and came up with the recipe below.  It was first served at the Earthhouse Gathering this year.  If you make it, have others try it before you tell them what is in it.

I had eaten haggis as a child; what a nasty thing it was.  However, during my reseach, I discovered three key points:
 

• Liver and other organ meats in large chunks still taste like liver and other organs meats.  Grind or mince finely.
• It does matter the type and quantity of oats used.  Wrong type and you'll get porridge.  Too much and you get a paste; not enough and it won't hold together well.
• Lastly, spices are our friends - use them and don't limit yourself to salt and pepper.

And so, the recipe:

1 sheep’s pluck (heart, liver, lungs)
1 sheep’s stomach (or 4 large sausage casings)
2 lb lamb’s meat (if no pluck available, use 3 lb lamb’s meat)
1 lb beef suet
2 eggs
½ c whiskey
4 onions, finely chopped
1 clove of garlic, finely chopped
1 tsp  sugar
½ tsp  ground cloves
2 Tbsp  salt
1 Tbsp  pepper
1 Tbsp  allspice
½ tsp  cayenne pepper
1 Tbsp  thyme
1 tsp  rosemary
½ tsp  cardamon
2 Tbsp  parsley flakes
½ tsp  mace
½ tsp  nutmeg
2 c steel cut oatmeal
2 c Irish oatmeal (pinhead)
2 c beef broth

Clean stomach thoroughly, running water through it until water comes out clear.  Soak in cold water for 10-12 hours.  Turn inside out and scrap surface with a knife.  (Be careful; scrap too hard and you’ll damage the stomach.  Here speaks the voice of experience.)  Boil 2 quarts of water and scald stomach.  Cool bag, and then turn right-side out.

Wash the pluck.  Cut heart in half.  Tie string to end of windpipe on lungs to allow discharge junk; have windpipe opening over edge of pot.  (Note: try to make certain that you have a cup near the windpipe to collect the drainage otherwise it’s a hell of a mess to clean up.)  Place the pluck into a large pot (see note), cover with water and bring to a boil.  Simmer for 2 hours and let cool.  When cool, remove gristle from lungs and heart along with any veins and black spots.

Place stomach or casings into a large bowl with 1 cup vinegar and water to cover.  Set aside.  Grind pluck, lamb’s meat, and suet into a large mixing bowl.  Add eggs and mix together.  Add whiskey and mix.  Add onion & garlic and mix.  Add spices and mix.  Add oatmeal and mix.  Finally, add 1 - ½ cup of broth and mix.  Let sit for 10 minutes and check consistency.  It should stick together and hold its shape.  If too thick, add more broth but not more than the remaining ½ cup.

Fill stomach / casings with mixture.  Do not totally stuff to stiffness else haggis will burst while cooking.  Haggis should be firm but loose inside stomach / casing.  Sew up stomach / tie ends of casing.  Prick several times with a needle.  Place rack on the bottom of a large pot and set haggis on top; cover with water.  Bring to a boil, and then simmer for 2-3 hours.  Remove from pot and let rest for 15-30 minutes before slicing.  (Hint: to ease with removal from water, lay a length of cheese cloth across rack before adding haggis, and drape ends over pot edge; think sling.)

Serving suggestion for an added visual presentation:  Pour ½ cup of whiskey into a ladle.  Heat ladle until the whiskey flames and immediately pour it over the haggis.

(Note: My friend suggested adding sage and white pepper to the haggis, and decreasing whiskey to 1/3 cup.  But this is the recipe served at the Earthhouse Gathering.)
 

 
© 2001 Mother