Haggis Loaf Recipes

HAGGIS LOAF

Haggis Loaf image

A distant cousin of the Great Chieftain o' the Scottish Puddin' Race. The lamb, liver and oats are a 21st century substitute for the now extinct feathered haggis once ferociously hunted by Geronimo MacDonald and his clan in the Adirondack Mountains. Recent research by a team of Poughkeepsie scientists suggests that they may be able, at some future date, be able to clone the feathered haggis from DNA found in fossils of the animal. Until then, you'll have to live with this recipe.

Provided by Millereg

Categories Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lamb breast, cut into pieces or 1 lb ground lamb
1/2 lb lamb liver, cut into pieces
4 fluid ounces water
1 onion, coarsely chopped
1 large egg
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup pinhead oats or 1 cup old fashioned oats, toasted (do NOT use quick-cooking or instant oats, pinhead preferred)

Steps:

Heat oven to 350°F.
Grease an 8½ by 4½ inch loaf pan.
In a food processor fitted with the 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, and process again until well combined.
Spoon the lamb mixture into the greased pan and pat the surface to level it.
Bake for 45 to 55 minutes or until center feels firm when gently pressed.
Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
***Just like its distant American cousin, the meatloaf, haggis loaf freezes very well after it's cooked- I recommend freezing it in individual serving-size slices.

NORTH AMERICAN HAGGIS

North American Haggis image

I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best.

Provided by Derf2440

Categories Beef Organ Meats

Time 1h15m

Yield 1 haggis in a pan

Number Of Ingredients 12

Ingredients

1 lb boneless lamb shoulder (or ground lamb) or 1 lb boneless lamb breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 cup water
1 small onion, chopped
1 large egg
3/4 teaspoon salt
3/4 teaspoon pepper, black
1/2 teaspoon sugar
1/4 teaspoon ginger, ground
1/8 teaspoon clove, ground
1/8 teaspoon nutmeg, ground
1 cup old fashioned oats

Steps:

Heat oven to 350 degrees.
Grease an 8 1/2 x 4 1/2 inch loaf pan.
In food processor with 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.
Spoon lamb mixture into greased pan, pat surface to level.
Bake 45 to55 minutes or until centre feels firm when gently pressed.
Cool 5 minutes in pan, unmold onto platter, slice and serve.

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