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Haggis says hello !

post #1 of 16
Thread Starter 
What a wonderful site , I look forward to reciving and giving advice ,hints recipes .Have 20 years as a qualified chef in the trade .
Born in Scotland now living in Australia.

H
(my first forum !)
post #2 of 16
Hello. Are you composed of sheep giblets or cow giblets? :D just kidding
post #3 of 16
Greetings, Haggis! We have a growing Scots contingent here, and they're a friendly lot. We know you'll feel comfortable here. Have a look around and enjoy reading the forums, articles, etc. As you're new to forums, please let us know if you have questions about how this place functions.

Visit often to read and participate. We'll look forward to seeing you here.

Welcome!
Mezzaluna
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post #4 of 16
I'll take that personally Mezzaluna..Cheers.

Any Brits I've known that emigrate to Australia find the food so exciting, very asian fusion and I really enjoy hearing about it. The aussies really seem to have a handle on combining cuisines.
Did you do anything for Burns night last month?

Welcome to the site by the way Haggis. On that subject (sort of), only those that are in the know will know my delight, when i say i managed to buy a whole Dingwall black pudding this week. We had it for breakfast this morning with eggy bread (french toast) and fried eggs. The rest is sliced and frozen for future enjoyment.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #5 of 16
Dingwall black pudding . . . is that a blood sausage? I had some black pudding from Ireland that was reallllyyy good. And the smoked salmon from there was the best I've had.
post #6 of 16
Welcome Haggis, from another Scot. I'm from Edinburgh.

Dingwall black pudding, eh, Bughut? My husband adores Stornoway black pudding, even better than the stuff our butcher makes. I'm going to keep an eye out for that Dingwall stuff when I travel north!
post #7 of 16
Thread Starter 
Mr G ,what can i say .I am 30% Red wine (differing qualities ) 40% bacon Fat ,9% chocolate (65% cocoa ) 2% chilli and the remainder is MR Wagyu beef!!
Intresting question though as i am sure you know Haggis is cooked in a sheeps stomach but think what a whopper you could do with a cows stomach ! ( i think they have 5 !1 sheep's lung (illegal in the U.S.; may be omitted if not available)
Here you go just in case .Good luck

1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock

The real H
post #8 of 16
Haggis, please post the method for preparation.

You're right, lungs are not available here any longer- at least not from beef cattle. I'm not sure about other livestock. Is there a substitute?

Thanks!
Mezz
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post #9 of 16
Yes it's a blood sausage. But unlike many around the UK it has a high oatmeal content and it's highly spiced. My Butcher doesnt get it all the time, so when he does we buy and freeze. You cant grill it, or it would fall through the slats.I've been told it's very similar to the Stornaway recipe.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #10 of 16
Thread Starter 
Are you really going to make it !
HERE'S ONE FOR SHEEPS LUNG INSTEAD OF BEEF LUNG.

Haggis Ingredients:


1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy






Haggis Cooking Directions

1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.

2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.

3. Mince the heart and lungs and grate half the liver.

4. Chop up the onions and suet.

5. Warm the oatmeal in the oven.

6. Mix all the above together and season with the salt and pepper. Then add the cayenne.

7. Pour over enough of the pluck boiled water to make the mixture watery.

8. Fill the bag with the mixture until it's half full.

9. Press out the air and sew the bag up.

10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.

11. Serve with neeps and tatties. Good luck
post #11 of 16
Thread Starter 
I'm a true patriot ( apart from immagrating and not liking cold rain and slush),
BUT .
One of the best black pudding i ever ate was made in Lancaster (UK) it had big chunks of a Lardo type fat in it and it came in a wee horseshoe .
The last time i was back in Scotland some chefs were doing it with scallops and a Drambiue sauce ! not my cup of tea but there you go .
But i really really miss good flat ( Lorne ) sausage ,i ate buckets of the stuff growing up ,last year at my Dad's place i cooked it on the George Foreman
you should of seen the liquid fat that came out !!
Its amazing anybody lives over the age of 28 in the place .
(can you get spell check on this thing)
H
post #12 of 16
Thanks for the recipe, Haggis! I've cooked beef tripe before and can therefore value a good, strong stove ventilation system. :D

Mezz
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post #13 of 16
I know what you mean about the fatty chunky black pudding I love it. I was raised on it, (I was dragged up in Harrogate Yorkshire) Its just a different thing altogether speshly with a runny egg on top.
Now Lorne sausage deserves aplace in the annuls of history, for being the fundemental cause of hardened arteries in Scotland. But stick it in a bun with fried onions and a plastic cheese slice and youre on a winner.
Reckon I just found another guilty pleasure.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #14 of 16
Square sausage is the best type. Not the crappy McKellar Watt stuff, but REAL Lorne sausage, on a well fired roll, with HP sauce. YUMMMMMM :D

BTW Haggis - much haggis is now made in plastic bags... ;)
post #15 of 16
I live and was born in sco but i aint a patriot and love cold rain n slush. :crazy: i hate haggis, unless its meatballs, and i hate offal, except liver..i'm a fussy eater too:smoking:
post #16 of 16
Thread Starter 
I find the biggest patriots are the ones who moved over seas ,I can be walking in a store in Sydney and see a tin of shortbread with a tartan lable and get all blubbery!
I went through a really sad period of buying Scottish teabags ,but I'm better now.
Life is to short to be fussy ,offal is wonderful ,good calf 's liver ,devilled kidney's ,and foie gras OH foie gras .Which is banned here .
How can you mention haggis and meat balls in the same sentence anyway ?
Do you think there is an overtly Scottish feel to this page hijacked by the Scottish gastro mafia !!!
So a promise na mare jock stuff.
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