Haggis - modern version
What we offer here is NOT a traditional haggis recipe. Most accomplished home cooks can make this version and the ingredients can be found in most US groceries. This recipe takes a bit of time to accomplish but it is easy to make. Most importantly, it is a recipe that will be eagerly consumed by your guests. I know; I proved it in my own home. Serve alongside neeps and tatties (mashed turnips and potatoes) as well as the haggis gravy.
Ingredients
Lamb - 1.5 lbs ground
Veal - 1 lbs ground
Chicken liver - 1/2 lb
Veal liver - 1/2 lb
Onions - 2, diced
Carrots - 3, small dice
Garlic - 4 cloves diced fine
Oatmeal (the real stuff- steel cut oats) - 1 1/2 cups
Brown stock (beef, lamb, veal) - 1 1/2 to 2 cups
Cayenne pepper - 1/2 tsp
Salt - 1 1/2 tsp
Brown Spices, ground - 3 tsp (the pumpkin pie spice in your pantry works just fine)
Nutmeg - 1/2 tsp
Sage - 2 tbls finely chopped (fresh is best but dry will work)
Method
Slowly sauté the onions and carrots until very soft and lightly colored. Be sure to add salt and pepper to taste. When soft, add the garlic and cook until it softens and becomes fragrant. Turn off the heat and stir in the chopped sage. Allow this mixture to cool.
In a low to medium heat pan slowly toast the oatmeal turning frequently and assuring that it does not burn. You want to achieve a light, nut-brown color and it will smell a bit nutty as well. When this oatmeal toasting is complete set it aside and allow it to cool.
Separately, cook the chicken livers in boiling, salted water for 3 minutes. Drain well and then sauté both liver varieties until lightly browned. Be careful as the livers will blacken quickly if not carefully watched. When fully cooked, set aside and allow the livers to cool. When cool, place the liver into the large bowl of a food processor along with 1/4 cup of the stock, and the ground brown spices and blitz until it is just finely chopped – no more.
At this point you can combine all of the ingredients, including the raw ground lamb and veal, in a large bowl stirring to combine well. Slowly add the brown stock stirring until it absorbed. You want to add enough moisture for the oatmeal to absorb. Refrigerate the mixture for at least four hours or preferably overnight to allow the flavors to combine.
Now that you have the haggis mix complete and rested you can finish it in one of two ways. The preferred method is to stuff the haggis in sausage casings. I do know that some will find this step to be more than they wish to handle. For this crowd we will show you how to finish your haggis in a loaf pan like a meatloaf.
Sausage method: Stuff the haggis in pork casings. We prefer long links. Put the haggis links on a rack in a roasting pan with about a half-inch of stock beneath. Cover with foil. Bring the stock to a low simmer for one hour. Remove from the heat and leave the haggis covered for at least an hour. Drain the stock and use the roasting pan to brown the haggis on both sides. Serve immediately or return the rack and stock to the pan and keep the haggis warm. Serve with the haggis sauce (get recipe).
Loaf pan method: Lightly oil a loaf pan and fill with the haggis mixture. You want to first steam the haggis so you have to find a roasting pan or pot that can hold the loaf pan and a cover. Heat about a half-inch of stock in the pot. Cover tightly and allow the haggis to steam for an hour. Remove from the heat and leave the haggis covered for at least an hour. In a 400 degree oven, roast the loaf pan uncovered for 15 minutes or until the top has browned and formed a light crust. Serve with the haggis sauce (get recipe).
In a low to medium heat pan slowly toast the oatmeal turning frequently and assuring that it does not burn. You want to achieve a light, nut-brown color and it will smell a bit nutty as well. When this oatmeal toasting is complete set it aside and allow it to cool.
Separately, cook the chicken livers in boiling, salted water for 3 minutes. Drain well and then sauté both liver varieties until lightly browned. Be careful as the livers will blacken quickly if not carefully watched. When fully cooked, set aside and allow the livers to cool. When cool, place the liver into the large bowl of a food processor along with 1/4 cup of the stock, and the ground brown spices and blitz until it is just finely chopped – no more.
At this point you can combine all of the ingredients, including the raw ground lamb and veal, in a large bowl stirring to combine well. Slowly add the brown stock stirring until it absorbed. You want to add enough moisture for the oatmeal to absorb. Refrigerate the mixture for at least four hours or preferably overnight to allow the flavors to combine.
Now that you have the haggis mix complete and rested you can finish it in one of two ways. The preferred method is to stuff the haggis in sausage casings. I do know that some will find this step to be more than they wish to handle. For this crowd we will show you how to finish your haggis in a loaf pan like a meatloaf.Sausage method: Stuff the haggis in pork casings. We prefer long links. Put the haggis links on a rack in a roasting pan with about a half-inch of stock beneath. Cover with foil. Bring the stock to a low simmer for one hour. Remove from the heat and leave the haggis covered for at least an hour. Drain the stock and use the roasting pan to brown the haggis on both sides. Serve immediately or return the rack and stock to the pan and keep the haggis warm. Serve with the haggis sauce (get recipe).
Loaf pan method: Lightly oil a loaf pan and fill with the haggis mixture. You want to first steam the haggis so you have to find a roasting pan or pot that can hold the loaf pan and a cover. Heat about a half-inch of stock in the pot. Cover tightly and allow the haggis to steam for an hour. Remove from the heat and leave the haggis covered for at least an hour. In a 400 degree oven, roast the loaf pan uncovered for 15 minutes or until the top has browned and formed a light crust. Serve with the haggis sauce (get recipe).