Cooking Haggis
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Haggis a national dish
Although Haggis is the national dish of Scotland, I never liked the look of it and refused to even taste the stuff until about 2 weeks ago.
It is strange kind of gooey,soft and also like a grainy texture all at once in your mouth after a few seconds chewing the spicy taste hits you and you want more,its lovely, I wish that i had taken the plunge years earlier i want more HAGGIS. You should try it too.
the butchers dont sell it where you live dont worry the recipe is here please dont let the ingredients put you off.
HAGGIS
You should also use a sheeps lung but i heard that it is illegal to us them in the United States.
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,(turnip) tatties(potatos).
Of course a haggis meal wouldn`t be complete without a wee dram.....jimmy
Hunting Haggis
A lot of people still believe that The Haggis is a small furry creature that roams the hills and glens of Scotland, for those people I wrote this page
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lol robin i knew some one at one time who though a haggis was a furry little animal that ran in the hills and glens....jimmy
It sounds like it kind of is this elusive animal! ;) Robin
I just had Haggis for tea tonight, I am now a big fan after avoiding it for so long.....jimmy
Funny......
I always want to taste it since 5 years ago...but never have a chance because I'm in Indonesia
For me it looks like an exotic dish, after I watch it Discovery Travel channel
I bet it taste closer to Spicy Goat Curry (Gule Kambing) in my country, that use lots of spices and goats meat,lung,heart,liver,intestines...you name it
So, I was working on an article for my local Scottish Festival and needed something to link to for the part about Haggis. I googled it and lo and behold - partway down the page was your hub!!!
Great one, and thanks for writing it as I'd much rather link to a good hubber's hub if possible!! :)
Robin says:
3 years ago
No way, Jimmy! I had to look this one up to make sure you weren't kidding! I can see why you didn't try it for so long. I don't think it will ever touch my lips. ;) Robin