Mock Haggis Recipes

MOCK HAGGIS

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).

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.