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Haggis?

f
flashjord Jan 18, 2012 02:57 PM

Need a recipe to feed 10 for Burns supper. It'll be my first.

thanks,
J

  1. biggreenmatt Jan 23, 2012 10:07 AM

    So Jord, how'd it turn out?

    4 Replies
    1. re: biggreenmatt
      Gio Jan 24, 2012 05:02 AM

      Burns Night is this coming Wednesday - 25 January...

      1. re: Gio
        biggreenmatt Jan 24, 2012 06:34 AM

        Fair enough, but given that Wednesday isn't always the best night to have people over, especially given that haggis takes a good 5+ hours to make, often Burns Suppers aren't always held on Burns Day. I threw mine last Saturday.

        That said, you're right: it was my assumption that the Night would be thrown this weekend, but it may just as well be on Wednesday or even next weekend.

        1. re: biggreenmatt
          Gio Jan 24, 2012 07:15 AM

          Yes, you're right, of course. Well then, how did Your celebration go?

          1. re: Gio
            biggreenmatt Jan 24, 2012 08:21 AM

            Magnificently! The tweaks I made from last year (poaching instead of boiling, extra spicing, using court-bouillion with poaches, etc.) made the haggis much milder and more savoury than it was previously. One of the guests who was initially horrified that there were lungs in what she was eating was happily surprised by the dish, saying that it tasted like "oaty chopped liver".

            Beautiful stuff, haggis. And easy, too!

    2. mrbigshotno.1 Jan 19, 2012 12:19 PM

      How about some nice Tripas de Leche?

      1 Reply
      1. re: mrbigshotno.1
        e
        emeats Jan 19, 2012 02:51 PM

        That would make quite the multicultural Burns' night! There's a funny article about a Chinese/Canadian Burns' night here: http://www.theglobeandmail.com/life/r...

      2. Gio Jan 19, 2012 10:11 AM

        This Italo-American is making meatloaf with various and sundry ground meats, including oatmeal of course, and calling it Haggis. I did find a Nigel Slater recipe for neeps and tatties so it's isn't a total loss. Oh, and smoked salmon pate and home made oatcakes also from Nigel for starters

        Do you do a traditional Itinerary with bagpipes, readings and song?
        http://www.auldlangsyne.org/itinerary...

        3 Replies
        1. re: Gio
          biggreenmatt Jan 19, 2012 10:25 AM

          Yes, although the pipes are courtesy of the iPod.

          This year I'm renting a kilt.

          1. re: biggreenmatt
            Gio Jan 19, 2012 10:59 AM

            Oh what fun !

            "Then, hey, for a merry good fellow;
            And hey for a glass of good strunt... "

          2. re: Gio
            e
            emeats Jan 19, 2012 11:26 AM

            I think it's a great idea to make it meatloaf-y because stomachs (real or artificial) can be hard to come by. Also, not all Scots poach/steam their haggises, my grandma always baked hers!

          3. h
            Harters Jan 19, 2012 09:46 AM

            http://www.obanargyll.com/haggis-reci...

            1. biggreenmatt Jan 19, 2012 09:42 AM

              Made my first one last year, and I'm going on my second on Saturday for my own Burns Supper.

              Haggis is really a rule-of-thumb kind of recipe, since most recipes call for "guts" and not "a half-kilo of guts". You've really got to play it by ear. That said, here's my basic recipe from last year

              Lamb heart, liver, kidneys and lungs (discard windpipe)
              2 onions, minced
              1 lb oatmeal (I used steel-cut)
              1+ cup stock
              2ish pounds fat
              spices and salt (I used allspice, black pepper, nutmeg, cinnamon, sumac and clove but there's lots of combos).

              Wash & cut assorted guts into reasonably-sized pieces. Poach for 1-2 hours;
              Toast oatmeal, lightly;
              Grind/finely chop guts;
              Fold in minced onion, oats and ground fat. Season. Moisten with stock (consistency-ish of chopped liver);
              Stuff into "receptacle" (I couldn't find a traditional stomach, but the butcher I went to had these "wind sock"-like canvas thing, which was perfect; ask around), making sure to leave ample room at the top for expansion;
              Firmly wrap in plastic, poking lots of holes through so that the air can escape;
              Poach for 2-3 hours;
              Address, then serve with Scotch.

              Last year, I went easy on the spices, which in retrospect, was a mistake. First off, the recipe produces a good 8+ pounds of haggis, so everything else being equal, the meat can take it. Second, the organ meat, which, in fairness will be mellowed by the oats and onion, can stand up to the spicing.

              This year, I'm going to be smarter about it and throw in some mirepoix/court bouillon when I poach, maybe fry up the onions, whatever, but that's the basic recipe as I can remember it.

              It's a daunting process, but remember: this is peasant food at its most basic, not gourmet high-end cuisine. Scots ate this because at times, it was all there was. It's a rugged dish that can stand up to a first time stab-in-the-dark.

              Good luck with it, and let me know how it goes!

              2 Replies
              1. re: biggreenmatt
                i
                INDIANRIVERFL Jan 24, 2012 07:04 AM

                When you address the haggis, how many stamps does it take? And how far is far enough?

                1. re: INDIANRIVERFL
                  Lasherdc Aug 9, 2012 11:37 PM

                  Here is the proper way to address the Haggis:

                  http://www.youtube.com/watch?v=KiqkCe...

                  Ode to a Haggis by Robert Burns

                  ODE TO A HAGGIS

                  Fair fa’ your honest, sonsie face,
                  Great Chieftan o’ the Puddin-race!
                  Aboon them a’ ye tak your place,
                  Painch, tripe, or thairm:
                  Weel are ye wordy of a grace
                  As lang’s my arm

                  The groaning trencher there ye fill,
                  Your hurdies like a distant hill,
                  You pin wad help to mend a mill
                  In time o’need
                  While thro’ your pores the dews distil
                  Like amber bead

                  His knife see Rustic-labour dight,
                  An’ cut you up wi’ ready slight,
                  Trenching your gushing entrails bright
                  Like onie ditch;
                  And then, O what a glorious sight,
                  Warm-reeking, rich!

                  Then, horn for horn they stretch an’ strive,
                  Deil tak the hindmost, on they drive,
                  Till a’ their weel-swall’d kytes belyve
                  Are bent like drums;
                  Then auld Guidman, maist like to rive
                  Bethankit hums

                  Is there that owre his French ragout,
                  Or olio that wad staw a sow,
                  Or fricassee wad mak her spew
                  Wi’ perfect sconner,
                  Looks down wi’ sneering, scornfu’ view
                  On sic a dinner?

                  Poor devil! see him owre his trash,
                  As feckless as a wither’d rash
                  His spindle-shank a guid whip-lash,
                  His nieve a nit;
                  Thro’ bluidy flood or field to dash,
                  O how unfit!

                  But mark the Rustic, haggis-fed,
                  The trembling earth resounds his tread,
                  Clap in his walie nieve a blade,
                  He’ll mak it whissle;
                  An’ legs, an’ arms an’ heads will sned,
                  Like taps o’ thrissle

                  Ye pow’rs wha mak mankind your care,
                  An’ dish them out their bill o’fare,
                  Auld Scotland wants nae skinking ware
                  That jaups in luggies;
                  But, if ye wish her gratefu’ pray’r,
                  Gie her a Haggis!

                  As you can see in the YouTube clip, you read the poem and then cut open the Haggis (at the appropriate point in the poem. Piping in the Haggis is always a brilliant touch.

                  I love Haggis...I will come join you and wear my kilt as well.

              2. BananaBirkLarsen Jan 18, 2012 04:24 PM

                When I was living in Scotland my coworkers tried to convince me that a haggis was actually an animal and that bagpipes were made from dead bodies of haggises. According to the story, haggises had one long leg and several short ones because they lived on hills. They were very quick and the only way hunters could catch them was to chase them onto flat land, where they could not run with their mismatched legs. Haggis the food was simply a baked haggis with the legs removed.

                I told them that this was all news to me because in Canada we lived in igloos and didn't have TV.

                Then they tried to feed me a slice of haggis from a plastic tube. It was served on a bun, with a greasy fried egg.

                Just don't buy haggis in a tube and you should be fine.

                1 Reply
                1. re: BananaBirkLarsen
                  iL Divo Jan 23, 2012 10:19 AM

                  great story BBL
                  I'd have believed it :)

                2. w
                  wyogal Jan 18, 2012 03:29 PM

                  Isn't it guts stuffed with more guts, and oats? haha! Have fun!

                  1. lrostron Jan 18, 2012 03:23 PM

                    Good luck with it, the innards are typically referred to as the "lights and livers" by the butchers. Finding the ingredients can be an undertaking, depending on where you are and your relationship with your butcher. Slainte!

                    See http://www.rampantscotland.com/recipe...

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