Receta Recipe For Haggis
- Haggis
- Haggis
- Ingredients:
- 15mls olive oil
- 1 onion, finely chopped
- 7.5mls ground allspice
- 5mls ground black pepper
- 5mls ground coriander
- 2.5mls ground nutmeg
- 4 sprigs fresh thyme, leaves picked
- salt to season
- 25mls whisky
- 2 rashers streaky bacon
- 250g chuck steak, off the bone
- 250g (cheap cut) lamb chops, off the bone
- 185g lambs kidneys, cleaned
- 125g chicken livers, trimmed
- 250g steel cut oats
Method:
In a large frying pan, heat the oil
Sauté the onion until soft
Add the spices and cook until they release a scent
Add the thyme leaves and season generously with salt
Add the whisky and cook for a few minutes until you can no longer smell the whisky
Remove from the heat and set aside to cool
Put the bacon, meat, kidneys and livers through a meat grinder using the coarse blade
Add the onions and the oats and mix thoroughly to combine
Test the seasoning by frying off a small amount and adjusting if necessary (the oats will not cook!)
Once you have the seasoning correct to your taste, push the mixture through a sausage stuffer using a large size casing
Place in the fridge overnight
Fill a medium size sauce pan halfway with water
Bring to the boil and add the sausage
Boil with the lid off for an hour checking every 15 minutes to make sure the sausage is covered
Top up with boiling water if necessary
Finish off by cooking in a frying pan with some olive oil, or on the barbecue - just to get the sausage casing to have some colour and texture
2.5
http://tandysinclair.com/haggis/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Blog-checking lines: The June Daring Cooks Challenge was hosted by Ruth from Makey-Cakey. She brought out the Daring-est of Daring Cooks and challenged us to make real Scottish Haggis.
Haggis Sausages
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Tandy
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.