Haggis from Scotland

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Recipe submitted by Dan Ellingworth MSRBSDE@fs1.ec.man.ac.uk

Haggis from Scotland

Ingredients (use vegan versions):

2oz rolled oats
2oz pinhead oatmeal
2oz mixed chopped nuts
2 oz margarine
1 large carrot
4oz mushrooms
1 large onion
small can kidney beans (drained)
2 oz vegetarian suet
1/2 teaspoon yeast extract
1 tablespoon (or more!) whisky
1 teaspoon (at least) freshly ground black pepper
juice 1/2 lemon (or 1 lime)
3 teaspoons of dried mixed herbs

Directions:

1. Melt half the margarine in an ovenproof saucepan / casserole. Add oats, oatmeal and nuts and cook for 3 minutes. Put in bowl.

2. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!). Melt rest of margarine, add chopped veg, and cook for anoth 2 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes.

3. Transfer to medium over for 40 minutes.

Traditionally, serve with bashet neeps (mashed swede) and mashet tatties (mashed potatoes) and copious amounts of whisky. Also goes well with roast onions (put in the oven 10 minutes before the haggis). (The fat content can be reduced by halving (or removing) the suet. If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.)

Also traditionally served on Jan 25th (Robert Burns Birthday) with some suitably poor poetry!

Enjoy,

Dan

I'm intrigued. I think I will have to try this recipe. Thanks.

Archived comment by: malcolm

This is awesome. Perhaps with this I'll be able to convince my Scottish inlaws veganism isn't so bad. Thanks for posting this recipe.

Archived comment by: chris

I attempted to make these, they wouldn't stay together. I checked the recipe & everything was as it should be according to it. I even went back and added an egg white in the hopes that would bind it, no luck........

Archived comment by: miki

Harriet, Sweet Harriet, Hard-Hearted Harbinger of Haggis... Very curious... from what I've always heard, haggis isn't something someone would want to duplicate!! Someone let me know how it is or I'll be forced to make it and subject it to my roommates!

Archived comment by: paula

Whatever is vegetable suet??

Archived comment by: jana

i dunno, guys...the word haggis is enough to scare me!

Archived comment by: sara

Yes, what is suet?

Archived comment by: tammra

Suet is beef fat as lard is pork fat. There is no such thing as vegetarian suet. What the poster obviously means is a vegetarian fat equivalent (vegetable shortening, olive oil, corn oil, etc.). True Haggis is made with suet and this is probably why it was listed as vegetarian suet rather than vegetable shortening or oil.

Archived comment by: l

You can buy vegetarian suet in the UK, I use it quite often in dumplings and they are delicious. Having scottish relatives I have always liked haggis, I think I might give this a go.

Archived comment by: pamela

I am so offened at the comment at the bottom of the haggis recipe. Also traditionally served on Jan 25th (Robert Burns Birthday) with some suitably poor poetry! HOw dare you insult the Scots, as a Scot i am totally annoyed at this comment. Whoever made it obviously hasn't heard Robert Burns poerty before, think hard before you comment again please Yours Faithfully An Angry Scot

Archived comment by: jenny

This recipe actually sounds like it may be rather good, and I may just ahve to try it!I searched for Haggis just to see if there would be a recipe, although I have never eaten the real stuff (and no offense but I don't think I would for one million dollars. As far as the comment from the angry Scot goes, I really hope you are kidding =P

Archived comment by: kris

I recently made this for the Stone Mountain Highland Games. While I did not care for it, everyone else really liked it. Said it tasted like sage dressing. (One of the dried mixed herbs I used was sage.) One guy from a neighboring campsite came back for more to take home with him. He also just emailed me for the recipe. I found this information elswhere on the Internet and found it quite helpful when making the recipe: Pinhead oats NOT rolled oats. We use a mixture of Scottish pinhead oats and medium Scottish porridge oats. Check your grocers Health Foods department for Bobs Red Mill Natural Grains. Look for Bobs Red Mill Scottish Oatmeal. and Bobs Red Mill Steel-Cut Oats. Also, look for McCanns Irish Oats, in a large white tin can. These are the same as Scottish pinhead oatmeal. As a last resort, put some dry, uncooked rolled oats in a blender or a food processor and whirl until they have the texture of a coarse meal. You might want to cut back on the amount of fat in this recipe, but some fat is necessary for the correct consistency. We use imported English vegetable suet, which we get from a local British import shop (they mail order). You can probably substitute Crisco. I used the McCann Oat Meal (we found it at the grocery store)and
Crisco (altough I'll look for a British Import shop on the Internet next time and order some vegetarian vegetable suet). Found the yeast extract in the seasoning section. Had some name on it like Marmite or something. Little jar of black thick liquid looking stuff. Hope this helps.

Archived comment by: linda

This is really good. Dont know if it resembles haggis - never had it! But is the best sausage-like veggie recipe I have tried. Maybe because it does have quite a bit of fat, as do regular sausages.

Archived comment by: sadobie

Apparently, Lord Byron himself said that Robert Burns Ae Fond Kiss was the greatest piece of love poetry ever written. And he should know! :-)

Archived comment by: tartanarrow

Oh please! Anyone worth their weight in macaroni pies knows that Hugh MacDiarmid nails Burns every time! Oh, and great haggis by the way. Add chilli flakes to make it taste more like MacSweens.

Archived comment by: carnivalofbunnies