Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth. | 2. Boil the liver (or other organ meat) in this mixture for five minutes. | 3. Drain and put aside to cool. | 4. Cut the scrapple (chilled) into thick slabs. | 5. Boil scrapple in broth for two minutes. | 6. Drain and put aside. | 7. Do not discard the remaining broth mixture. | 8. Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown. | 9. Grind the liver or organ meat (I recommend using the same method as for the suet, above). | 10. Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices. | 11. Using your hands, mix thoroughly. | 12. The objective is to produce a mixture that is thoroughly moist but not wet. | 13. If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved. | 14. If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved. | 15. Cut the sausage casing into 12-inch strips. | 16. Stuff the haggis mixture into each strip of sausage casing. | 17. It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled. | 18. This is absolutely necessary to allow the oats room to swell during the cooking process. | 19. Leave the ends of the casings open- do not tie or otherwise close them. | 20. Place the haggises in a steamer and cover and steam them for three hours. | 21. If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening). | 22. Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking. | 23. I suggest only filling the pan about 2/3 full. | 24. If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth. | 25. Steam the mixture for three hours. | 26. Repeat the cooking process with any remaining mixture. | 27. In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it. | 28. The cooked haggis may be refrigerated or frozen. | 29. I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides. | 30. I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
liver	3 -4	ounces		0.0	0.0	0.0	0.0
scrapple	6	ounces		319.5	21.09	12.09	20.805
spicy sausage	4	ounces		209.7862	9.6388	24.7208	8.3914
lamb	4	ounces	ground ground	302.778	0.0	19.1419	24.4831
fowl turkey may be	4	ounces	ground used	100.8667	0.0	22.44	0.5667
kidney bean	8	ounces	cooked mashed	65.7708	9.2986	9.5254	1.1340000000000001
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792
kitchen bouquet	2	teaspoons		100.8667	0.0	22.44	0.5667
pickapeppa sauce	1 1/2	1/2		100.8667	0.0	22.44	0.5667
onion	2		peeled chopped	88.0	20.548000000000002	2.42	0.22
oatmeal	8 -10	ounces	old-fashioned	0.0	0.0	0.0	0.0
suet	6	ounces	shredded ground divided	1452.654	0.0	2.5515	159.894
salt				-	-	-	-
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
pepper	1 1/2	1/2	seasoned	0.9312	0.21600000000000003	0.04	0.0079
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
sage	2	teaspoons		-	-	-	-
red pepper flake	1/2	teaspoon		100.8667	0.0	22.44	0.5667
tabasco sauce				100.8667	0.0	22.44	0.5667
peppery spice				100.8667	0.0	22.44	0.5667
pork sausage casing	96	inch		100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.