Ingredients with Measurements:
- 1 sheep's heart, liver, and lungs (cleaned and trimmed)
- 1 onion (finely chopped)
- 2 cups steel-cut oats
- 1 cup beef suet (finely chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 cup beef broth
- 4-6 neeps (turnips) (peeled and diced)
- 4-6 tatties (potatoes) (peeled and diced)
- 1/4 cup butter
- 1/4 cup milk
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Cheesecloth
- Kitchen twine
- Food processor or grinder
- Potato masher
Step-by-step instructions:
1. Rinse the sheep's heart, liver, and lungs under cold water and pat dry.
2. In a large pot, cover the organs with water and bring to a boil. Reduce heat and simmer for 2-3 hours until tender.
3. Remove the organs from the pot and let cool. Once cool, chop the organs into small pieces or grind them in a food processor.
4. In a large mixing bowl, combine the chopped organs, onion, oats, suet, salt, black pepper, cayenne pepper, nutmeg, and allspice. Mix well.
5. Add the beef broth to the mixture and stir until well combined.
6. Cut a piece of cheesecloth large enough to wrap the mixture. Place the mixture in the center of the cheesecloth and wrap tightly. Tie the ends with kitchen twine.
7. Place the wrapped mixture back into the pot and cover with water. Bring to a boil, then reduce heat and simmer for 3-4 hours until the haggis is cooked through.
8. While the haggis is cooking, prepare the neeps and tatties. Boil the neeps and tatties in separate pots until tender. Drain and mash the neeps with butter and season with salt and pepper to taste. Mash the tatties with butter and milk, and season with salt and pepper to taste.
9. Once the haggis is cooked, remove from the pot and unwrap the cheesecloth. Slice the haggis and serve with the neeps and tatties.
Time:
Preparation time: 30 minutes
Cooking time: 6-7 hours
5. Temperature:
Simmer the haggis at low heat.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Lamb or beef liver can be used instead of sheep's liver.
- Rolled oats can be used instead of steel-cut oats.
- Vegetable suet can be used instead of beef suet.
- Chicken or vegetable broth can be used instead of beef broth.
Variations:
- Vegetarian haggis can be made by replacing the meat with mushrooms, lentils, and nuts.
- Haggis can be served with a whisky cream sauce.
Tips and tricks:
- Make sure to clean and trim the organs thoroughly before cooking.
- Use a food processor or grinder to chop the organs finely.
- Wrap the haggis tightly in cheesecloth to prevent it from falling apart while cooking.
Storage instructions:
Store leftover haggis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the haggis in a pot with a little bit of water over low heat until heated through.
Presentation ideas:
Serve the haggis on a platter with the neeps and tatties on the side.
Garnishes:
Garnish the haggis with chopped parsley or chives.
Pairings:
Serve the haggis with a glass of whisky or a Scottish ale.
Suggested side dishes:
Serve the haggis with a side of roasted root vegetables or a green salad.
Troubleshooting advice:
- If the haggis falls apart while cooking, wrap it more tightly in cheesecloth next time.
- If the haggis is too dry, add more broth to the mixture before wrapping it in cheesecloth.
Food safety advice:
- Make sure to clean and trim the organs thoroughly before cooking.
- Cook the haggis to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Haggis is a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with oats, suet, and spices.
Flavor profiles:
Haggis has a rich, savory flavor with a slightly gamey taste from the sheep organs. The neeps and tatties add a sweet and creamy contrast to the dish.
Serving suggestions:
Serve the haggis with a side of neeps and tatties, and a glass of whisky or Scottish ale.
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Region: Scottish
Taste: Savory, Rich, Spicy, Herbaceous, Earthy