Haggis How it's made. How To Make Haggis.
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- čas přidán 20. 08. 2024
- How To Make Haggis. No 2.
Making traditional haggis. To make genuine, traditional haggis, you have to start off with the lambs pluck, which consists of the heart, the liver and the all important lungs.
Add some oats, either pinhead oats or fine oats some onions, stock and seasoning.
The whole mix is put into a sheep's stomach or beef runners and cooked slowly.
Haggis is traditionally served with neeps, tatties and a whisky sauce.
To see how to make Haggis neeps and tatties click the link below. Enjoy...#SRP
• Haggis Neeps & Tatties...
People turn their nose up at haggis, but it shows off the skill, artistry and ingenuity of a butcher to turn what would otherwise go to waste into the most beautiful spicy sausage meat known to man! Well done sir!
Scott I wanted to thank for making videos about Haggis. I am an American but it holds a special place in my heart. I studied abroad in the UK during my time in college. My second week there I was feeling quite homesick. I was invited to a small church for service. It was at that church service I meet the people I refer to as my adopted Scottish grandparents. An elderly Scottish couple attended that church and decided to look after me during my time in the UK. Every Sunday they invited me over for tea after church. On the Sunday after Burns night we had haggis for tea. I must say I wasn't thrilled about it, but having been taught to eat whatever is on my plate growing up I tried it. From my first bite I was in love. It was just delightful. And now I cannot think about haggis without thinking about the love shown to me by that wonderful couple during my three months in the UK.
Even when he split it open towards the end, my mind kept saying "eeeh, I dunno about that". Then he showed the clip of it plated with the mashed potatoes and turnips and the sauce, and damned if he didn't actually make my mouth water for Haggis. It's a talent Scott, and I love that you are doing all you can to preserve the culinary history!
I always think haggis is one of those things you are better off tasting without knowing what it is first. It is really tasty.
@@ApiaryManager yeah, I've had it a couple of times. First time was quite delicious, second time it tasted like someone had added an entire pound of white pepper, wasn't terrible but I could taste absolutely nothing outside of white pepper and mace.
@@racerex340 Blame that on the cook! I quite enjoy haggis....but, there again, I like proper black pudding (not the fake black pudding they sell in supermarkets now but the proper stuff).
It’s because we’ve all conditioned to eat shrink wrapped nicely presented steaks and pork chops. But the reality is our ancestors ate animals innards my grandad regularly ate Heart, liver and even cows tongue and he lived to the grand age of 94. Plus if you look at the crap & rubbish the put in beef burgers & cheap sausages, Haggis is far more healthy nutritious!
@@matty6848 I personally eat heart and liver, have had cow/Ox tongue a few times, even sweetbreads although I need to avoid them due to Uric acid levels. It's the lungs and other pluck that we rarely eat these days that are a bigger mental challenge for me. :)
I just love haggis. So good for you.
I love this guy! "Not for the faint hearted" as he shows the heart. Classic!
"Widows memory" as he shows the sausage (Haggis)
Lol
I love haggis and get it from a local butcher every year for Burns night, and I’m English! Great with a whisky sauce
Haggis gets such a bad rep around the world but I have loved it since I was a wee lad and still do even when it's not January 25th! Much love Mr Rea!
I had my first haggis last year at Edinburgh and loved it. Remind me a very similar dish we have in north Greece that we serve it at Christmas!
Aye, mind and get one ready for Nov. 30th 😎👍
I'd love to make Haggis one day, here in Croatia, it's nothing too unusual since we often make things out of pig's innards and leftovers, ain't nothing like some fried pork liver with some garlic on it and along mashed potatoes or perhaps švargl, which is even "worse" than haggis, since it also can contain tongues, kidneys, skin, meaty leftovers, meat off the pigs head etc. Cheers!
Yep I love Haggis. Whenever I’m in Scotland visiting relatives, I’m straight down to my cousins local butchers in Inverness for proper Haggis and Lorne. Oh and a steak pie😋
Love haggis 😃
Yum. Love haggis.
We make something similar in Cincinnati, Ohio USA called Goetta. Traditionally it is made with pork liver, pork hearts, beef liver and beef hearts. We use pinhead/steel-cut oats, onion, bay leaf and broth. We cook the oats with the beef,pork and broth in a pot. It is cooked down to that sausage like consistency and then placed in loaf pans to firm up. It is then sliced and pan fried. Modern recipes call for ground beef and ground pork, but I prefer it the traditional way.
Sounds fantastic, a bit like scrapple.
On my first trip to Scotland from the US, I had haggis in a small pub in Glasgow - absolutely delicious! Went especially well with a few pints of St. Andrews beer too.
I ate things in Germany in the 80's that went well with a couple of liters or so of good beer. Question was, how well would they hVe gone without the beer. Let's say you had a tall glass of water and no alcoholic libations that day, would we have enjoyed those dishes as much then. Those beers always emboldened my spirit of experimentation and a few times, regrettable consequences followed! Hahaha!
Burns said that haggis was the " Great chieftain o' the pudding-race!" and I agree.
This would fit in Turkish cuisine excellently. We eat these parts of lamb mixed and grilled with some seasoning, but the sausage made of these would be delicious.
There are several British/Pommy chippys around southeast Queensland where I live. They all do slices of haggis that have been battered and deep-fried. They also do black and white puddings.
Smashing!
I’m Aussie with Scottish heritage and I love haggis, unfortunately so hard to get it here unless one makes it themselves, I’m giving it a go, especially with the neeps and tatties and whisky sauce yum
Scott me ol mate this is the second time I’m going to attempt this recipe. The first time the lads enjoyed but I went overboard with the seasoning. I’ve got three fresh pluck so wish a fella good luck. I enjoy all your vids mate and I’m looking forward to getting your new “ the notorious P.I.G book in the mail soon.
Brilliant video looks delicious I love haggis lovely 😋
It is actually remarkably similar to a traditional danish dish called Finker. It is made with offal from pigs, but is just minced and fried with suet. My mum used to mix with fried potatoes and seasoned it with vinegar. It is really delicious, but you can only really get it premade in shops around christmas time.
Class show as usual Scott 🐑🐑💥
This is the kind of food that makes men cry for more. Also, makes strength in the muscles.
Simply delicious.
Here in America you can purchase haggis at many of the Scottish expos and festivals. I understand that it’s made without lungs, however, as the FDA has made the sale of lung tissue for consumption illegal. I believe the reasoning was that the kings are boiled to remove mucous and this doesn’t always remove everything which can allow viruses to remain behind.
Thanks from Alberta Canada! My wife makes an onion gravy for haggis. Beauty!
I was in a chippy in the centre of Edinburgh and ordered a Haggis pizza. Should have seen the faces of the 2 tourist standing in line behind me 😂
I purchased chips with haggis in batter. Where, St Boswells in Scotland. For anyone familiar with Red Dwarf it resembled Space Weevil.
Awesome informative Video experience Y'alls God Bless Ya Prayers 🙏
I went to a whisky tasting about a year ago and we got a taste of haggis with a smokey Islay Whisky.
That square not-pie looked so delicious, worth fighting for...
The ghost knife!!
Stunnin' !!
That is one thing that looks like it is crying out for Colmans. And the Robbie Burns poem.
Ya pin wad help ta mend a mill in time a need
I went to Scotland when I was around 13-14. Now at 25 I finally made some Haggis on my own, following along your recipes. Greetings from Colombia
Jeezo Scott , iv ate haggis all my life but iv never seen it dished up like that , looks awesome bud 👍
Oh my! Real food at its best. Haggis is a fantastic dish
Just came back from Edinburgh and had a ton of haggis, absolutely love it with the neeps 'n tatties
Looks amazing! Love a good haggis.
Haggis
Like your crow pie
I’ll try it if you make it 🇨🇦
Great show my friend
Try it is absolutely delicious forget this video Scott is spot on with it but you have to try the end results. Always buy from quality Scottish suppliers to get the best haggis.
I liked the display
I have always wanted to try haggis.
Fantastic product mate. Love it. In Scotland, they cut a slice or two and fry it up with brekkie. Awesome.
The new knife cuts great!
Thanks Scott
Haggis is absolutely delicious! As I'm Swedish I can't buy it, so making it is my only option, not a bad option at all.
That looks great. I will get hold of some.
Mouth watering!!!!
"Get your heart cut through"
*I felt that*
I kept waiting for you to add a bit of mustard
Scotty the Ghoul Kniffe is cool,fits to the Haggis 🤣👍
That looks good. I can’t wait until I get my sheep. You can’t beat fresh ingredients.
I made a thanksgiving bird watching you. Love your channel
To make my own fine oatmeal, would I start with rolled oats, quick oats or steel cut oats and blitz them in the food processor? They’re the only readily available forms of oats here.
I regularly make Scott's recipe for haggis, but for ease I cook in bowls covered in double alu foil tied with string. Haggis reheats very nicely in a microwave oven. Sacrilegious I know, but needs must.
Love your videos 👍
and also waiting to see where you will slip in your classic dad style jokes 😊
Excellent!!
'Widow"s memory' 🤣🤣🤣
I'd love to try haggis. It doesn't look too different from scrapple in terms of texture.
Thanks for the video, Scott! I have some questions:
-Do you have any tips for cleaning the offal immediately following slaughter? I'd imagine the stomach (if it's being used) would take some particular rinsing.
-How long was this hung up for?
-What in the world are you going to do with that other set of lungs!?!
I've never craved a pizza so much in my entire life... 😉
I love so much haggis :) thanks for the receipt
Good job son. I will try your recipe. I eat haggis once a week, sometimes more
14:53 WOOOOOOOOWWWWW!!!!
Yep, looks truly offal! Seriously though, my Thanksgiving turkey stuffing (yep, American) has the liver, heart and gizzard chopped, cooked and mixed in. It really makes the stuffing so good! Some family members don't like the idea, so best not to tell them. 😉
Yes and it’s all good nutritious food our ancestors would of eaten and lived perfectly ok on, especially in the frontier days where nothing would to waste!
My MIL looked so disgusted when my husband told her I always keep the hearts, liver, and gizzards to cook with. So I had to tell her she liked them too. When she said she didn't, I asked why she kept coming back for more stuffing. 😂
Haggis my favorite thanks man
I would like to try haggis sometime, but it’s been banned from being imported in the United States as the American health department says any food containing lungs could cause food-borne illnesses. Luckily there are many recipes calling for easy to get meats like ground lamb instead of the traditional organ meats. These come in handy if you want to host a Burns Supper.
My grandparents used to just twist it.
Fold over and twist again, making a 4 bundle loop.
Or even up to 6 .
Its quicker .
That looks great. It appears to be very similar to what we in central Pennsylvania call liverwurst. Liverwurst is made by cooking the heads, livers, kidneys, hearts, tongues and skins of a pig together until they are tender then running the cooked meats through a grinder. After grinding you put everything back into the pot and season with salt and pepper and keep stirring it until it boils.
Yes you call it ground beef, where call it mince meat.
Looks great 👍
YUM!!!
Nicely done, can’t beat a good bit of haggis and mash
Me, being German, instantly thinking about a way to make this into a more Bratwurst kind of sausage.
Fusion and innovation is what keeps food alive and moving... Also a nice crust might make it a bit more appealing to a younger audience.
My take would be, leaving the liver raw before the mince, so you can cut down on the oats for binding, but that's just an amateur sausage maker/ hunter rambling around^^
Love your content, keep the good game rolling!
The oesophagus is the gullet, NOT the windpipe (trachea) which would be pretty much inedible. I agree with Ali MacKenzie, too finely minced. Other than that 11 out of 10!
I'm craving for one
SO helpful and clear! Thank you
I was like "That does not look like any haggis I've ever had..."
Then 14:50 happened and There it is, except it would have been circular, I can almost smell it.
Dang it now I'm hungry again.
I bet that tastes so good
Scott., What happens between 11:57 and 12:05? You lost us here. You say it is 'cooked, finished haggas'. And then you cook it? I dont get it.
Why did you hang them, was it a smoker? How long at what temp?
@@utubeaccess7 HI there, after he has cooked the haggis he hangs them to let them dry. Usually with a regular sausage one would let them hang and dry/bloom overnight (or at least a few hours) at a temperature of around 15 celsius or less. This could be achieved in a refrigerator as well if you wish. This allows flavours to develop and dries off the skins a bit. I bloom my fresh sausages in a walk in fridge for two days at least. This applies to smoked sausages which have been cooled in a water bath as well. The second phase you mention is merely a gentle reheating of the haggis. He says 'cook' but he means reheat. You want to do this low and slow and with some liquid so you don't lose all the fat and moisture you have worked so hard to maintain.
@@danagboi Thanks!
Should of gotten a special guest in (hint hint ) I’m a Scottish butcher with the distinguished title of WORLD HAGGIS EATING CHAMPION. keep up the good work scott
Scott will you do a history/ overview of butcher blocks?
In tunisia we make something like that which is osban but instead the oat we put rice and some tunisien spices we put garlic Harissa herbs ..... We eat osban with couscous with suce "ada" and with pasta I hope you read about osban and why not try it 🇹🇳🇹🇳🇹🇳🇹🇳
Love a good haggis
I love your demos! I want to say that you put too much work in separating the sausage. You don't have to tie it with butcher twine. All you have to do is twist 2 to 3 times to your desired length. Again l love your videos! I'm a trained chef in classical French cuisine from la cordon bleu in Orlando, Florida. Just for background.
Getting a few of our lambs done up this fall. Might ask for the pluck and try this!
I made haggis in too small casings once. They exploded in the water bath and ended up looking like boiling horse apples. Chucked the whole pot into the bin. I can usually salvage my mistakes, but effed up haggis is well, effed up.
This is one of the real parts of the butcher's art. Turning the disgusting inedible bits into fine dining.
This is what I love about the art of butchery. I love not only using every possible part of the animal harvested, but I am also a believer in "no such thing as a trash fish" mindset.
Anyone travelling to Edinburgh must try a spicy haggis on a buttered roll with salt and sauce. It can be purchased at any chip shop and is absolutely delicious 😋
I am a Yank, looks delicious
The end result looks a bit like homemade liver sausage, as we know it here in Germany.
Can this be done without stuffing? I can make sausages but always had difficulty with stuffing the haggis. As the offal is already cooked, can this just go in the microwave without being stuffed?
Here's a title for your forthcoming book on offal, "Offaly Versatile!" I thank you......;-)
Hell yeaaaah
👍
Scott, if you're in Boston, Mass, you can stay in our guest room. Nothing fancy. Book tour?
Hola vi que le colocan "beef selt" que es una grasa especial? Gracias!!! Perdón por la pregunta.
Hi Scott, I follow all your tutorials and I've made your haggis recipe before. I've noticed quite a difference between your first haggis recipe and this one, particularly with the oats and seasoning. Was there a reason for this, or just a different tasting haggis. I liked the first one and I'm sure this one will be equally good or better.
Good show... Please please show us how to prep and cook Devils kidneys.. 😋
Man that water when you dropped the offal in looked like it turned green immediately lol. Never thought of putting it in casings, going to have to make it this way. Cheers from California.
I really love to try Haggis! You can reheat it in a open fire?
No its not advisable to reheat Haggis.
@@matty6848 Maybe I expressed me in a wrong way. When you heat Haggis could be in a open fire?
Good
Watched other clip on haggis. The other was better entertainment why ? Because I'm interested in mincers n how to use them ect ect. Still dig this clip but just not as much. ha meaty madness you could say or this ones to refind. Cheers
And three, two, one! Lets SAUSAAAGEEE!!!!