A Humble Homage to Haggis: A Culinary Adventure

The first time I encountered haggis, it wasn’t in the misty Highlands of Scotland, but at a decidedly less romantic pub in Brooklyn. My initial reaction was, admittedly, one of cautious curiosity. But one bite – just one – of that savory, peppery, and utterly unique creation, and I was hooked. It was a culinary puzzle I needed to solve, a flavor experience that transcended its somewhat intimidating reputation. Now, while USDA regulations prevent me from recreating a truly authentic haggis here in the States, this recipe is my attempt to capture its essence, a loving nod to that “great chieftain o’ the puddin’-race!”

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 3 hours
• Total Time: 4 hours
• Yields: 3 pounds
• Serves: 8
• Dietary Type: Not Gluten-Free

Ingredients

• 3-4 ounces liver (or other organ meat)
• 6 ounces scrapple
• 4 ounces spicy sausage
• 4 ounces ground veal or ground lamb
• 4 ounces ground fowl (such as Cornish hen, pheasant, duck, or goose. Turkey may be used, but does not have as strong a flavor)
• 8 ounces kidney beans, cooked and mashed (can substitute refried beans)
• 1 1/2 cups beef broth
• 2 teaspoons Kitchen Bouquet (or any other browning or seasoning sauce)
• 1 1/2 teaspoons Pickapeppa Sauce (or other peppery spicy thick sauce)
• 2 medium onions, peeled and finely chopped
• 8-10 ounces old-fashioned oatmeal (DO NOT USE instant or 1-minute oatmeal)
• 6 ounces suet, shredded or ground, divided into 4- and 2-oz batches (I recommend freezing the suet in small chunks)
• Salt or salt substitute to taste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons seasoned pepper
• 1/2 teaspoon nutmeg, grated
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 2 teaspoons sage
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Tabasco sauce to taste
• Peppery dry spices to taste
• 96 inches pork sausage casings, thoroughly cleaned (if you can’t get sausage casing, don’t worry, keep going)

Equipment Needed

• Medium saucepan
• Oven
• Meat grinder or food processor
• Large mixing bowl
• Steamer
• Greaseproof paper (if not using sausage casings)

Instructions

1. In a medium saucepan, combine the beef broth, Kitchen Bouquet, and Pickapeppa Sauce.
2. Bring the mixture to a boil. Add the liver (or other organ meat) to the boiling broth and cook for 5 minutes.
3. Drain the liver and set it aside to cool completely. Reserve the broth mixture.
4. Cut the scrapple (chilled) into thick slabs.
5. Add the scrapple to the reserved broth and boil for 2 minutes.
6. Drain the scrapple and set it aside to cool. Retain the broth.
7. Toast the oatmeal in the oven under the broiler until it begins to turn a pale brown. Keep a close eye on it to prevent burning. Stir frequently to ensure even toasting.
8. Grind the cooled liver or organ meat. A meat grinder works best, but a food processor can be used as well. The goal is to achieve a fairly fine consistency.
9. In a large mixing bowl, combine the ground liver, cooked scrapple, spicy sausage, ground veal or lamb, ground fowl, mashed kidney beans, toasted oatmeal, and the 4-oz batch of shredded or ground suet.
10. Add the seasonings and spices: salt, garlic powder, seasoned pepper, nutmeg, cayenne pepper, sage, and red pepper flakes. Add Tabasco sauce and peppery dry spices to your preference.
11. Using your hands, mix all the ingredients thoroughly. Ensure that everything is evenly distributed.
12. The mixture should be thoroughly moist but not wet. This is crucial for the final texture of the haggis.
13. If the mixture appears too dry, gradually add small amounts of the reserved broth until the desired moist consistency is achieved.
14. If the mixture is very dry, especially if you used lean meats and a lot of oats, incorporate some of the remaining ground suet in addition to the broth, until you achieve a moist consistency.
15. Cut the sausage casing into 12-inch strips.
16. Stuff the haggis mixture into each strip of sausage casing.
17. Crucially, leave 2 1/2 to 3 inches at both ends of each casing unfilled. This is absolutely necessary to allow the oats room to swell during the cooking process, preventing the casings from bursting.
18. Leave the ends of the casings open – do not tie or otherwise close them.
19. Place the filled haggises in a steamer, making sure they are not overcrowded.
20. Cover the steamer and steam the haggises for 3 hours. Check the water level periodically, adding more if necessary to prevent the steamer from running dry.
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 greased pan, but ensure you leave ample space for swelling during cooking. Filling the pan about 2/3 full is recommended.
23. If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth to help retain moisture.
24. Steam the mixture for 3 hours.
25. Repeat the cooking process with any remaining mixture.
26. 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. To give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
27. The cooked haggis may be refrigerated or frozen.
28. To reheat refrigerated haggis, I like to slice it and heat it through in a DRY frying pan until golden brown on both sides.
29. Serve fried haggis with poached eggs for breakfast, and also with chips (chips = French fries) for lunch.

Expert Tips & Tricks

• Freezing the suet: Freezing the suet in small chunks before grinding or shredding makes it much easier to handle.
• Oatmeal Toasting: Don’t rush the toasting of the oatmeal. A slow, even toasting brings out a nutty flavor that enhances the overall taste of the haggis.
• Casing Alternative: If you can’t find sausage casings, don’t despair! A well-greased oven-safe dish works surprisingly well. Just be sure to leave plenty of room for expansion during steaming.
• Spice Adjustment: Taste the mixture before stuffing and adjust the spices to your liking. Remember, the haggis should have a good kick!
• Doneness Check: A properly steamed haggis will be firm to the touch. If using casings, they should be taut but not bursting. If steaming in a pan, the haggis should be evenly cooked throughout.

Serving & Storage Suggestions

Serve haggis hot, traditionally accompanied by “tatties and neeps” (mashed potatoes and turnips). A dram of single malt Scotch whisky is the perfect complement. To store leftovers, wrap the haggis tightly in plastic wrap or place it in an airtight container. Refrigerated haggis will last for up to 3-4 days. For longer storage, freeze the haggis for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then steam, bake, or pan-fry until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	473.7 kcal	N/A
Calories from Fat	289 g	61%
Total Fat	32.1 g	49%
Saturated Fat	15.3 g	76%
Cholesterol	77.6 mg	25%
Sodium	456.4 mg	19%
Total Carbohydrate	30.6 g	10%
Dietary Fiber	4.8 g	19%
Sugars	2.5 g	9%
Protein	15.9 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Haggis: Substitute the meat with lentils, mushrooms, and walnuts for a vegetarian twist.
• Gluten-Free Haggis: Ensure your oatmeal is certified gluten-free, and use gluten-free sausage and scrapple alternatives.
• Spicy Haggis: Increase the amount of cayenne pepper and red pepper flakes for an extra kick. You can also add a finely chopped chili pepper to the mixture.
• Regional Variations: Experiment with different types of sausage and spices to create your own unique haggis flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Absolutely! Haggis can be made a day or two in advance and stored in the refrigerator until ready to steam.

Q: What can I use if I can’t find scrapple?
A: While scrapple contributes a unique flavor, you can substitute it with additional spicy sausage or a mixture of ground pork and cornmeal.

Q: Can I bake the haggis instead of steaming it?
A: Yes, you can bake the haggis in a covered dish in a low oven (around 300°F/150°C) for about 3 hours, or until cooked through. Ensure there is some liquid in the pan to prevent drying out.

Q: How do I know when the haggis is done?
A: The haggis is done when it is firm to the touch and heated through. If using a meat thermometer, it should register 160°F (71°C).

Q: Can I freeze cooked haggis?
A: Yes, cooked haggis freezes well. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container. It can be stored in the freezer for up to 2-3 months.

Final Thoughts

This recipe is an invitation to explore the rich and complex flavors of haggis, even with the necessary adaptations. Don’t be intimidated by the ingredient list or the process. Embrace the adventure, experiment with the spices, and make it your own. I encourage you to try this recipe, share your feedback, and perhaps even pair it with a good Scotch whisky. Sláinte!