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Haggis this evening, anyone?
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Registered User
Join Date: May 2002
Location: Close to the sea and a place with a big, big castle...
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Have ours poaching in the pan as I write this, and it'll be served with the appropriate side dishes. Have some Belhaven Burns Ale on hand to accompany the meal, and some Talisker for later on.
Anyone else?
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Professional Poster
Join Date: Nov 2004
Location: Belgium
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I'd really like to try it one day but I'm too scared  . Is it tasty ?
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iMac 20" C2D 2.16 | Acer Aspire One | Flickr
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Senior User
Join Date: Jul 2003
Location: 54 56' 38" .058N / 10 0' 33" .071E
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I had my haggis yesterday evening - with nips and tatties... Just lovely
I can highly recommend a wee dram of Laphroaig before and after - it can't be beaten.
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Clinically Insane
Join Date: Apr 2003
Location: 46 & 2
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Originally posted by engaged:
Have ours poaching in the pan as I write this, and it'll be served with the appropriate side dishes. Have some Belhaven Burns Ale on hand to accompany the meal, and some Talisker for later on.
Anyone else?
Lamb, beef, or pork? I like a lamb haggis prepared with garlic, fresh rosemary, cracked black pepper, and kosher salt. Mmmmm...
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"Those who expect to reap the blessings of freedom must, like men, undergo the fatigue of supporting it."
- Thomas Paine
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Professional Poster
Join Date: Jun 2003
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Originally posted by MacNStein:
Lamb, beef, or pork?
Wee small beasties.
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Mac Elite
Join Date: Jul 2003
Location: Body in London, mind elsewhere
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Originally posted by vexborg:
I had my haggis yesterday evening - with nips and tatties... Just lovely
I can highly recommend a wee dram of Laphroaig before and after - it can't be beaten.
not sure about the fodder, but a wee dram would go do a treat!
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Mac Elite
Join Date: Sep 2003
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What are Haggis? Meat balls?
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Mac Elite
Join Date: Aug 2004
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I've always wanted to try haggis but I don't know where I can find some or how to make it.
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Clinically Insane
Join Date: Apr 2003
Location: 46 & 2
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Originally posted by history1me:
What are Haggis? Meat balls?
"Sheep's stomach filled with meat and barley."
"and what do you do with it?"
"You EAT IT!"
"How revolting."
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"Those who expect to reap the blessings of freedom must, like men, undergo the fatigue of supporting it."
- Thomas Paine
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Clinically Insane
Join Date: Apr 2003
Location: 46 & 2
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Originally posted by TheBadgerHunter:
I've always wanted to try haggis but I don't know where I can find some or how to make it.
You can get one at any quality bitcher shop.
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"Those who expect to reap the blessings of freedom must, like men, undergo the fatigue of supporting it."
- Thomas Paine
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Professional Poster
Join Date: Nov 2004
Location: Belgium
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A bitcher; is that some kind of pimp ?
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iMac 20" C2D 2.16 | Acer Aspire One | Flickr
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Professional Poster
Join Date: Feb 2002
Location: Why do you care?
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Originally posted by Goldfinger:
A bitcher; is that some kind of pimp ?
I asked my "bitcher" for a haggis and he pointed me to the old woman in the corner. I kill me. 
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Clinically Insane
Join Date: Apr 2003
Location: 46 & 2
Status:
Offline
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Not many around here have seen "So I Married an Axe Murderer"... 
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"Those who expect to reap the blessings of freedom must, like men, undergo the fatigue of supporting it."
- Thomas Paine
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Professional Poster
Join Date: Oct 2000
Location: USA at the moment
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I skipped the haggis, but have not skipped the whisky - some nice Cragganmore. Helped with inspiration for my essay... hopefully.
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Senior User
Join Date: Dec 2002
Location: Rocky Mountain High in Colorado
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Originally posted by TheBadgerHunter:
I've always wanted to try haggis but I don't know where I can find some or how to make it.
Courtesy of FoodTV and Alton Brown:
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
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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I'm not going to call an ambulance this time because then you won't learn anything.
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