Haggis is a traditional Scottish dish that resembles Pennsylvania Scrapple originally made by early German settlers in America.
|sheep offal (heart, liver, lungs)||pig offal (heart, liver, lungs)|
|in casings (originally in sheep stomachs)||meatloaf|
Haggis was a popular meal for the poor, as it was made from cheap leftover parts of a sheep, the most common livestock in Scotland. Meats are minced with fat, onions, oatmeal, spices, meat stock, and traditionally boiled in the animal’s stomach for about three hours. Cooked Haggis is normally served with Scotch whisky.
|sheep (or beef, pork) heart||500 g||1.10 lb.|
|sheep (or beef, pork) liver||300 g||0.66 lb.|
|suet (beef fat) or pork back fat)||200 g||0.44 lb.|
|steel cut oats||300 g||10.5 oz|
Ingredients per 1000g (1 kg) of materials
|salt||18 g||3 tsp.|
|pepper||4.0 g||2 tsp.|
|nutmeg||1.0 g||½ tsp.|
|coriander||1.0 g||½ tsp.|
|ginger||0.5 g||1/3 tsp.|
|onions, finely chopped||60 g||1 onion|
- Simmer hearts in hot water, 180º F (82º C) until tender. Simmer liver for 10 minutes. Save meat stock.
- Grind meats and fat through ¼” (6 mm) grinder plate.
- Bring stock to a boil and add all meats and other ingredients, stirring often.
- Stuff into beef caps or water proof plastic casings (Reynolds cooking bag is fine) and cook in water at 170º F (77º C) until internal temperature reaches 160º F (71º C).
- Cool and refrigerate.
Cook for three hours if stuffed in animal stomach.