Haggis Loaf Recipes

HAGGIS

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.

ULTIMATE VEGAN HAGGIS

Steps:

• Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
• Add in the finely diced mushrooms and cook for another 3-4 minutes.
• Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
• Preheat the oven to 180°C (360°F).
• To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
• After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
• Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
• Once cooked, remove from the oven and allow to stand for five minutes. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce. If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

HAGGIS LOAF

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.

VEGETARIAN HAGGIS

Steps:

• Saute the onions, carrot and mushrooms until tender.
• Add the red lentils and stock. Bring to a boil.
• Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
• Simmer 10 minutes, covered.
• Sit in oatmeal, Scotch, and water.
• Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
• Fill ramekins, muffin pan, or loaf pan. Cover with foil.
• Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.