Mock Haggis Recipes

MOCK HAGGIS

Mock Haggis image

Make and share this Mock Haggis recipe from Food.com.

Provided by Northern_Reflectionz

Categories Scottish

Time 3h15m

Yield 1 haggis

Number Of Ingredients 10

Ingredients

1/2 lb beef liver
1/2 lb ground beef
2 medium onions
6 ounces oatmeal
6 ounces beef suet
1 teaspoon salt
pepper
1 pinch of grated nutmeg
1/2 cup water (in which liver has been boiled)
1 pinch cayenne pepper

Steps:

Boil the liver in water for 5 minutes.
Toast the oatmeal in a frying pan until it turns a light golden colour.
Peel and chop the onions and mince the liver.
Mix ingredients together and add some of the water in which the liver has been boiled.
Add seasonings.
Mixture should be thoroughly moist but not wet.
Place ingredients into top of a large double boiler, and place over boiling water.
Cover and steam for 3 hours.
Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).

Nutrition Facts : Calories 3085.3, Fat 222.8, SaturatedFat 112.4, Cholesterol 900.5, Sodium 2660.2, Carbohydrate 146, Fiber 19.9, Sugar 11.9, Protein 120.5

HAGGIS

Haggis image

Provided by Alton Brown

Categories main-dish

Time 5h42m

Yield Depends on how much you throw

Number Of Ingredients 10

Ingredients

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

Steps:

Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.

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