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Homemade Haggis
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(Recipe ID: 566)
Serves 12
Preparation time: 20 minutes plus cooling; Cook time: 70 minutes
Source: Chef Joseph Lowery
This skinless haggis is designed for American tastes, yet contains some of the ingredients found in the real thing. Simply unmold the loaf and serve, surrounded by tatties and neeps! Can be flambed with a little whisky for a dramtic presentation.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 1/4 pound Boneless lamb shoulder or breast; cut into pieces or use ground lamb
-
1/4 pound Lamb liver; cut into pieces
May substitute chicken liver
- 1/2 cup Water
- 1 large onion, coarsely chopped
- 1 Large egg
- 1 1/2 teaspoon each Ground black pepper and salt *
- 1/2 teaspoon Sugar
- 1/2 teaspoon Ground ginger *
- 1/4 teaspoon Ground cloves *
- 1/4 teaspoon Nutmeg, freshly grated *
- 1 cup Old-fashioned rolled oats
- 3 Bay leaves *
- 1/2 tsp. Cinnamon
Instructions
- Heat oven to 350 degrees.
- Grease a 1 quart round glass baking dish.
- In a food processor with a chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves and nutmeg until well combined.
- Add the remaining half of the lamb and the oats; process until well combined.
- Place bay leaves on bottom of greased baking dish and spoon lamb mixture into the pan; pat surface to level.
- Cover top with a piece of cardboard covered with foil and greased.
- Top with a small weight to compress haggis.
- Place Haggis and weight into a large oven proof pan with about two inches of water. Bring to simmer on top of stove,then place in 350 oven and steam for two hours or until center feels firm when gently pressed.
- Cool 5 minutes in pan; unmold onto platter.
- Flame with scotch if desired and serve.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.
