How To Make Haggis. TheScottReaProject
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- čas přidán 14. 06. 2015
- How To Make Haggis at home,A home friendly recipe,showing the whole process, of this classic, traditional, Scottish recipe.It is easier than you think.DO use PINHEAD oatmeal if you can easily get it.But normal oats will also work, like in this video.
many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - Jak na to + styl
People don't appreciate offals like they used to.
I'm born and raised in the Southern US, and offals are still eaten very commonly here. Grew up on livers, gizzards, chitterlings, feet, the works, and I'm so happy to see someone else preserving this very old food-culture!
they don't appreciate offals because they are not starving.
I go to Chinatown to buy all my offals where the selection is way better.
There are still some of us northern folk who love how nutritious the 'less desirable' cuts are. :P
I despise liver and tripe, but gizzards are actually quite tasty TBH, when cooked right
Well up in here, in the north, we have natural food items burger king, chopped ham, and hot dogs.
Good onya Scott for being brave enough to show us this recipe. I am Scottish and I am going to give it a go this week. As for the the people who have shown disgust at the ingredients, just look up how hot dogs are made or KFC chickens are treated.
I’m an American and I can’t get haggis at any restaurant in my state, but I’ve always been curious about the food from my Scottish heritage. Really excited to try making this
We can't get lung here, sadly...
@@robcanniff5493 I’ll just call up Liver King, I bet he could hook me up with a lung or two
It’s illegal here because of the sheep lungs.
Same!! I have British and Irish ancestry. We can tail about trying haggis if you’d like
You can make haggis without lungs. I’m in Texas! Love haggis.
Hello
Excellent video. I am in my late 50's and remember as a kid mum going and buying half a sheep then we would take it home, Butcher it then into the old chest freezer. We never made haggis but we all had liver and made our own sausages. We were given lungs once but none of us liked it. Mum was told she should have cooked it with onions in milk. I have tried Haggis once and like it (Must buy it more often). I find that the older generation eat more Black/Blood pudding, Haggis and Liver but in those days we were told to eat what was on our plates and not to waste food. I think I would prefer the onions (More of and bigger diced as I love onions)
Andy C
It was a waste not want not generation.
I had the best rich, peppery haggis I ever tasted on a cold, rainy, raw day in Fort William (the plan had been to walk a little way up Ben Nevis, but it was threatening to turn to snow. In late August.) The waitress didn't want to bring it to me, and kept asking if I knew what it was -- then the kitchen crew looked out the kitchen door to see if the American was going to boak at the table. Haggis, tatties and buttered neeps, a fire in the hearth, and a glass of the Glenlivet -- stormy day plan for NOT hillwalking in the highlands.
Man I am Scottish and the only part of Haggis I like is the spicy taste, I wish it could be made with better cuts of meat if I am honest. I do like Haggis, tatties and turnip though. :)
+INSERT COIN TO CONTINUE GAME OVER i'm welsh and i think it Haggis Neaps and tatties is bloody awesome. Getting good Haggis in South Wales is difficult. I bought the best i ever tasted in Helensburgh.
TheMwnciboo I like it, I just don't like what it's made from mate.
Also well done Wales in the Euros, I was right behind them mate. :)
You sound so late 1700s.
I take thing that never happen for 500 danish crowns
I believe most Scottish cuisine was based on a dare.
+Ken Knerr Fried mars bars, fried pizza, hell, maybe they had a giant spinwheel of methods of cooking and ingredients.
+gewerh44 Haggis is pretty damn tasty. I as a general fan of offals and such love the thing.
Now, the smell afterwards though, however...
+Ken Knerr I don't think anyone spotted your quote from 'So I Married An Axe Murderer' .. :)
Xbox Guru At least somebody got it.
+Ken Knerr bawbags
I haven't made one of your recipes yet but as a Scotsman and seeing the quality of this haggis, I will be making this! Much better than the supermarket crap that's been peddled for years!
I followed your recipe and it was absolutely delicious. Thanks you so much. I had to scale it as the lights I bought weighed very differently. Pity most people enjoy watching you cook instead of following your recipe and cooking it for themselves, as they're missing a real treat.
When I was in the Navy we visited Scotland and I tried haggis and I have to say it was amazing. I wish that I could get it in America but it is banned. One day I will return to Scotland so I can have it again.
+ChrissyS_89 Hey, I'm Scotttish and apparently that ban on haggis may be coming to an end in the States soon, our government has been working on opening the American market for some time :)
+ChrissyS_89 You can get Haggis at State Street, santa Barbara, CA Mac's Fish and chips
Why is Haggis banned in America?
They declared lung unfit for human consumption.
It was largely due to some health issues around the time with livestock in the uk. You can still get haggis in America but it doesn't have lung in it
Haggis isn't really banned in America, you just can't import it because of the lungs. The Scots are always a thrifty lot, and use every part of the animal. But here in the States, I've made excellent haggis, using what's available, in true Scottish spirit. Liver, kidney, heart, tongue, even sweet breads from time to time, steel cut oats, still makes a delicious treat.
THANK YOU!!! Its great to see the humble haggis prepared and presented to the world in such a fine manner. All you need now is some chunky mashed potatoes and a nice pint of Scottish ale. Wonderful job, Scott. I'm in rural southern US so sheep anything is not easy to find. I've made haggis with whitetail deer pluck and it was absolutely wonderful. The only addition to what you did here was that I added fresh parsley for a touch of color and for a slight herbal finish.
James McMillen I'm sorry, I have to correct you there - the best accompaniment to Haggis is a very good single malt ( preferably several ), not ale :-) ( huge smiley ). Ahh, brings back memories of many happy Burns' Night suppers :-)
I do enjoy a few drams of single malt...but I can quench my thirst with much more efficiently with a few pints!
I will have to try this, thanks!
Sounds delicious!
I agree with the parsley, never had haggis but seems like it needs herbs
I do love a good haggis. Have some bubbling away in the slow cooker right now. I live in America, so can't get a real pluck. I use various organ meats as available, in the true Scottish spirit. Livers, hearts, kidneys, bit of tongue if you can find it. For oats, I get steel cut oats at the health food store. Much better texture than American rolled oats. Burned out my blender last year, but now I have a real hand grinder to mince the meat. Can't get sheep stomach either, but I have figured out how to use a plastic liner in the slow cooker. Looks as good, and you don't eat the casing anyway.
Too many people cringe at the idea of haggis because it's outside their experience, but it's really just sausage. And delicious, if made right. Thanks for all you do mate.
Why can't you get real pluck in America?
@@GaiusCaligula234 Apparently, lungs are considered a health hazard. Hard to ensure they don't get contaminated with something in the slaughterhouse, or so I'm told.
@@michaelpthompson I never knew that! Thank you for an explanation.
Next time you make some, I’ll be right there! I’ll bring you a good single Malt😋
@@heyjudejudic4102 Just made up the latest batch for our Burns supper. It was excellent as always. I don't know whether you could have come, I live in Colorado, USA.
I love Haggis, one of my all time fave foods. Although I can buy decent Haggis down here in North Yorkshire, NOTHING beats a top quality Haggis served in a Scottish restaurant.
Thank you so much for this video. I love haggis and I have always wondered how it is made. I'm a Nigerian living in Scotland and I got introduced to haggis while working in care homes, I must say haggis is so delicious that I always go back for more.
Scottish guy here... This is all lies, haggis are small hairy wild mammals that roam the foothills around our great bens, difficult to catch a good one with just your hands but very tasty
I remember our tour guide telling us to ask our waitress if they served wild or farm raised haggis.
Its sooo true..
Dont speak shite. There not an animal!!
@@stephenbrown4164 surely you know it's a joke? ( And yes, I know - "don't call you Shirley"!)
Yeh right.... I saw a stuffed haggis monster in a museum while in Scotland. Too funny!
I had a fancied up version while in Edinburgh: It was a haggis tower which was one layer of haggis, one layer each of neeps and tatties. All covered with a whiskey sauce. It was delicious.
Classi prep and i love it like that, i have a video doing said dish Jen.
I just subscribed to your channel- impressed to see venison on it.@@TheScottReaproject
This guy is English and promotes Scottish fare I and my family love you Scot you are a star I am a chef and I love what you do.
I love haggis but unfortunately it's impossible to find in France. So thank you, I'll try to cook it by myself :)
I just tried haggis today for the first time at the Harvard Club in NYC for a Berns Night event. it was fantastic
I'm from Croatia, and i really like this recepie. We have something similar its called "Divenice" we use Corn flour with pig blood and pig suet, fill them in beef colon. Then cook them and mostly eat them with cooked spinach or vegetables with broth. I'm definitely gona try this recepie. Cheers.
I'm Italian and all I can say about Haggis is: DELICIOUS!! 😍
I made carnivore blood haggis, used pig heart, lungs, liver, meat, and pig blood. It is awesome, just had it for lunch, wife likes it too. (Scottish)
Just gonna put some things in perspective for you pompous eaters. Hot dogs can contain the same organ meat. Calf stomach is used to make any cheese you've probably eaten. Haggis just doesn't pretend to be anything else
Haggis uses real cuts of meat, hot dogs use ground up slurry of all the nastiest shit like the eyeballs
I just wonder if it tastes similar, because personally I don't like the taste of plain liver or heart.
uberLejoe you won't taste the individual meats at all. I hate liver but I love haggis
@@european-onethey're not allowed to make it from eyeballs etc.
Blood pudding and haggis, two of my ultimate comfort foods. Thank you!
God every time I watch this I get hungry. I know this dish may not be for everyone but boy would I love to give it a try.
Gamers If you have never had it before you will not be disappointed, it tastes so much better than it looks
***** U most be a fan of the current season of American Horror Story , I know I am.
bdp fucc up cannibalism isnt banned in the us, if you cut flesh off a person with out permission, thats a crime, if they allow it, then its alright, no taboo at all in the us for cannibalism
Stephen Rosal you've got to be kidding.... this country can't be that f..ked up !
Gamers You're both fucking idiots
Great video ! I'm not a Scot, though I've lived here now for many years. Living in rural Perthshire, I'm blessed with many butchers and farm shops that make their own haggis - each one slightly different, which I'm guessing is down to the seasoning. But all absolutely delicious, this truly has to be one of the finest dishes in the world. You make it look so easy, I may even try it myself - then again, pro's always make things look easy :-) Top dish from a top chef, keep up the good work Scott !
Thanks Andrew . great praise coming from a Scotsmen. It's much appreciated mate,all the best..scott
+Andrew Wheeler You are so lucky to live in Scotland :) I wish I could visit there!
love your vids real food for real people not that London west end bullshit & that's coming from an ex chef from the west end of London.Please keep uploading vids I can relate to,i have an irish passport you see & we love our food boy.Would love to see you do something with ox tongue.God bless good luck.
In this age of vegetarian/vegan diets, it's fun to watch an old school butcher, who loves meat, in every form!
emma duncan Bloody right squire,good luck.
Used your recipe just the weekend. Tastes great. Family loved it. Put a few in the freezer too. Your venison version is awesome as well. Cheers for the education Scott!
My grandad had a chip shop for many years (27) and when I would go to them on our school holidays I would need work for my board (so to speak) cutting fire wood and help catch rabbits, walk the dogs and help in the chip shop. My first thought in my head when traveling up on the Grey & Green bus was a haggis pudding supper. Now your haggis I could taste this right out of the pot. Looks spot on.
I have never had the opportunity to try haggis (I live in Canada), but I grew up on delicious offal with my dad (Portuguese) cooking chicken hearts and gizzards with rice, and my mom (English) cooking liver and onions. I decided I wanted to look up how haggis is made/what it's texturally like. Found a pub near my house that offers it with their big breakfast. I'm so excited to try it now!
I prefer my haggis sliced to about half an inch, Coated in batter and deep fried in dripping :)
TheWacoKid1963 that’s peak Scotland
Sure. More or less like scrapple, and delicious with a soft, runny fried egg.
@@manthasagittarius1 a man of culture I see you like having a runny yoke (inused to make my on muffins when I worked a McDonald's in high school.. I wouldn't break the yoke in the egg cooker for that reason) when making a fried egg you'd be surprised how many people I know hate that and I just like wtf is wrong with you lol
An' a deep fried mars bar fir efters! 🤪😂🏴💙
I prefer mine with nutella
The old way of doing it required the trachea (windpipe) to be attached, because when the lungs were simmered (whole) the trachea was placed over the side of the pot and into a jar to collect the mucus/froth that emanated from them.
Alistair Munro I just thought about vomiting.
Jaxa Taxa it's a traditional Scottish drink
They call it 'lumpy frothings'
Ok that's a lie...
That's fuckin disgusting.
I would assume the mucus would serve the purpose of being discarded
Good tip
This Butcher actually made haggis seem delicious? From pluckings to appetizing! Amazing! Thank You Mr. Rea!
Cheers Jack, much appreciated my friend.
As an American who raises his own sheep this dish sounds f****** delicious. And I cannot wait to try it.
I've never had haggis before seeing as I'm not from Scotland but it sounds quite interesting and I would like to try one at some point in my life.
Looks delicious. I love Haggis.
My Scottish grandmother made this. When I ate it I didn't know what it was but I liked it.
As a girl from the deep south, I grew up enjoying eating organ meats and find this recipe quite interesting 😋
I would really like to taste haggis. Thank you for sharing this wonderful, traditional Scottish dish 😊
Lungs are not allowed for US haggis. There is a very good chance wherever you live,there will be those who celebrate Robert Burns Day in your community. And thus will know where to obtain frozen haggis. I really like the stuff. A little homework on your part,it really is easy to cook . Potatoes,winter vegetables,if you enjoy Yorkshire pudding,whatever comes to hand that is oh,comfort food. If you do sample the stuff,enjoy. Cheers.
Not only would I be wearing gloves, but also a full body hazmat suit.
How come i start to watch a video on your channel and i'm still here hours later, excellent video scott, cheers mate
Feel the same way!
Love the videos! Looking for a knife upgrade after seeing the videos. Yesterday I boned out two chickens for the first time! And soon I will try cutting half a pig :)!
After eating it I became the biggest contradiction in my small town, just like this
m.czcams.com/video/4h3ewZxrqU4/video.html
Your videos have been immensely helpful in my own home cooking. I am learning to cook all on my own and your channel has consistently explained many concepts that are just not available in video form. Thank you so much for teaching us all so much. My husband thanks you too!
There's a very interesting parallel here to food we eat in South Louisiana, US. We have a natural casing sausage called "boudin" that is made with pork bits vs. Sheep, and uses rice vs. oats. We also have a similar "loose" mix we call "dirty rice" that is either eaten on its own or stuffed into a bell pepper and roasted as a side dish or used as a stuffing for chicken.
I said the same thing! From Lafayette here!
looks delicious greetings from turkey
Your one of a kind in a good way hopefully.
Exactly what I been looking for! Great video and instructions. Thank you so much ♥
One of the best sites on the tube. BIG Thank's once again Scott.
Thank you!!! I love this video and I love haggis!
these look so good man, in romania we have a similar looking dish, and i even think they're prepared almost the same like haggis, we always buy them from our local butcher, he smokes/ages them :)
I used to think things like Haggis and blood pudding were just remnants from a past history of starvation where people learned to improvise. You present them in a way that is not only educational, but also makes them appealing. I've learned something new and have something else I at least want to try now. Thanks!
Did you try?
"blood pudding" is not a thing, it's called black pudding, and it's common across Europe, not just the UK. It was introduced to Britain by the French.
I'm a traveled American, flew cargo jets for the USAF. I've never had haggis but would love to try it.
Love and respect from Palestine to our good Scottish friends ❤️
Great instruction..The only difference I do is toast the oatmeal and sauté the onions.
@Mr. Foxo Ya. How dare he take two simple steps to make the end result tastier. Wimp.
@Mr. Foxo It's usually the people with dick problems that make comments like this. Too small, deformed, can't stay hard ... SOMETHING'S wrong with the pecker. And you take that out on randos on the net, cuz you're mad about yer broken fuckstick. Grats for letting us know you have a busted rod, my dude. **thumbs up**
I once tried haggis and it's beautiful. So much nicer than you think when you see the raw ingredients. Having it for tea tonight with neaps and can't wait.
I learn how to make it with my mom and granny and I grow up
Eating that stuff. It’s the most delicious stuff ever! ♥️♥️♥️♥️♥️♥️♥️
I grew up in a family where when the question was asked:
What's for dinner?
The answer was:
Pluck, Liver, and Lights. If you don't have pluck enough to eat liver, you can light out.
I believe you have used all three of those?
Thanks
Ha! I was watching "Secret Meat Business" last night and Adrian was making Haggis! I said to the spouse I wonder when Scott Rea is going to do this? First thing today here it is. ( I guess I should have wondered when I was going to hit the lottery But this is acceptable) Thanks
Organ meat, oats, onions, seasoning. Now that I know what's in Haggis, it doesn't seem scary anymore! Thanks! That's a beautiful electric meat grinder.
Thank you so much Mr.Rea, your videos are a delight as much as you are a treasure to share these recipes with the world to keep them alive, this may be my favorite video from your library!🙏🥰
Probably the scariest first few seconds of a cooking show I've ever seen in my life
Looks appetising though
"Mace."
Is that so the haggis doesn't molest you?
If this is a Rick and Morty refrence then I get it
Love your work - nice and easy steps, with good dialogue. Keep it up, Scott.
Had Haggis - two slices gently fried, in Scotland for the first time in my 64 year life! It was delicious!
Nice nickname there, Andre Haggissy. :D
Super interesting video! As an Ulsterman I do like a little of my neighbour's traditional national dish., and often wondered how it was put together.
Thumbs up for this video mate!
That looks amazing. I haven't has haggis in 30 years. I'd love to have some again.
Discovered your videos recently Scott. Love your enthusiasm - keep 'em coming!
Actually, haggis may have originated in poverty, but it's good nutrition, too. I remember a speaker we had in High School who described a winter he and a group of friends spent with the Inuit people of Alaska. He and his white friends cut out the steaks, chops, and muscle meat that they were used to eating in the lower states and the Inuit said, " You'll get sick.". Then he saw that the Inuit were eating pieces from all the internal organs. Two months later, the whites were suffering from severe multiple vitamin deficiencies, and the Inuit were healthy. They then realized that, in an area where vegetable where unavailable, enough vitamins to survive could be gained by eating organ meat. Have you ever noticed that, almost everywhere you go in the world, the rich people who eat only the finest cuts of meat are much shorter, weaker, and less healthy as the middle class and working people who cannot waste any part of the animals they have.
Interesting observation.
Exactly. I don't know what the fuck emmit is on about but we're taller than ever due to accessibly easy eating.
brodi81 emmit obviously not eating right.
Middle class and rich people are muuch much taller and have more muscle, better body than poor people. I have never seen in my life a poor girl that has a freakin body like a rich one, or a poor guy that has more muscle than a rich one. You're talking nonsense.
liver is really high in vitamins i can say for sure the meats we use don't have those
Braw!! The Chief'O'The Puddin's
I'm half Scottish and I always wanted to try Haggis and now I can. Thank you
Love your channel, and I love your recipes. Hello from Chicago and thank you very much for the wonderful videos.
I dont blame Americans, I guess finding this kind of dishes disgusting would be the consensus for them. But, being from a country where we are comfortable eating animal bowels, I actually would love to find a place to try Haggis!
+gewerh44 As a Vietnamese, this dish looks damn delicious to me. I just found it in an article called "21 most disgusting dishes in the world" lol.
+gewerh44 As a brazillian who once lived in Scotland, I gotta say, these are amazing! So much that I came here to try to learn how to make it hahaha
Donald, I didnt meant to say ""all of them", more like "most of them". Anyways, that wild hog dish you describe sounds like it was very tasty.
+gewerh44 I find Im always drawn to different foods and I think haggis looks delicious :D
+gewerh44 I'm american and I think this looks great. The problem with us is that the Food and Drug Administration doesn't think that lungs are food. It's sad we can't enjoy this as well.
Do you think Haggis wouldstand up well to being vacuum packed and frozen?
I've got great memories of having Haggis in Scotland, as a kid, but living in France, there's approximately zero chance to find Haggis, even at the most decent of butcher's shop!
This seems so tempting, and I guess getting the offals wouldn't be too problematic, but seeing the quantities and labor involved, it makes sense to make those in batches, hence the question!
Also, if vacuum packing it and chucking the haggises it in the freezer is a viable option, would it be better to do that after a first cooking, or not?
Or maybe canning would be best?
siouxsettewerks I don't know if you've gotten an answer to this question yet, but I would imagine that haggis would be very well suited to being vacuum- packed and frozen - it's a sausage, after all. And like other sausages, I would think that you could freeze it at any time after packing the meat mixture into the casing. Of course, I might be wrong - freezing may affect the texture. But certainly, food safety wouldn't be an issue, as long as you follow the usual procedures.
I can only imagine what French chefs think of haggis.
I was a soldier in a Scottish Regiment in the Australian Army and returned years later as a Lieutenant. One of the hardest thing about serving there, was eating Haggis in the Officer's Mess, an essential course at every formal dinner. Edible, but barely. Waste not, want not, I think this was the part of the beast that was thrown at the plebs to eat. My wife is Chinese and most of their traditional foods use the crappy cuts of meat. The toffs got the good stuff.
Brilliant. Sitting in Burma watching this. Makes me very homesick for a taste of my home land. Well done Scott.
Now make a video on why to make haggis
Because it is delicious
Nice dish Scott. It reminds me a lot of a local Pennsylvania dish we have called hog maw, or countless other names. While it reminds me of it I know they are very different. Ours is a cleaned pig's stomach stuffed with cubes of potatoes, other root veggies plus a nice quality Sausage. We simmer it then roast it off in the oven with a little butter on the outside skin. For us its a PA dutch recipe but I am sure you could find a old quality recipe for it and make us a video of it. I keep thinking about the quality sausages you have made and would love to see your version of it.
They look absolutely delicious!
Scott, Thanks for taking the time to take all the mystery out of this unusual food. I tried it a few years ago and was surprised how good it was.
AS A CHILD I WAS EATING THAT-I THINK THEY USE RICE=LOVE IT=BUT NEVER KNOW HOW THEY MAKE IT==I CAN NOT GET IT IN THE STORES TODAY..
Excellent work as always Scott. I'm trying to understand why haggis is so often maligned. It's a bit like a liverwurst and a suet together. Is it eaten cool or warm once it has matured?
Hi Juan. It's generally warned up,but if you so desire you could eat it cold. I like to cut a slice an inch thick and pan fry it.its delicious. Cheers...scott
Scott Rea Do you think I can smoke then?
Juan Jeffrey Alot of people just refuse to eat Offal. But also in the U.S things like sheeps lungs are banned (Or any animal I think) because of tuberculosis. I am Australian myself, but just stating what google searches stated.
One day I want to try it, since it sounds absolutely delicious! I guess you can probably substitute the lungs fort something else, however they probably have a unique flavor?
That's interesting. I imagine that serving the pluck in an average restaurant wouldn't go over well here in the states, but there are a lot of restaurants popping up that serve some very sketchy items so I think haggis should be legal. Here in the US haggis is typically spoken of in a negative light, but I don't think many have actually tasted it.
I'm with you, I certainly want to try some. I'm traveling to Germany in Sep, I hope to be able to catch a flight to Scotland at some point and try some. Cheers to you mate!
+Juan Jeffrey Haggis isnt terribly dissimilar to scrapple.The Pennsylvania diner special.
Mate the amount of passion you have in general for making these videos is red hot. Keep em going.
That looks so good! I can smell it from here. Gotta try making my own. Thanks.
5:30 what are you doing with that Kitty Litter box
Stirring up shit in it,.. what else !?
This seem totally disgusting for me but I always found really interesting what people eat in Other countries!! So much curious things *--* someone know another rare food like this?
I followed your recipe this evening and it was absolutely delicious. It was very satisfying to make it myself instead of buying it. Big thank you.
That looks delicious. Thank you for sharing!
What is a bung? is it stomach or intestines?
+FrimTickler From the length, it's safe to say it's the intestines.
+Stephanie Mitchell lol am I right
+FrimTickler I took beef bungs to mean the nut sack. I think I'd go with sausage casing .
bung is rectum. he cooked it in a cow rectum
I'm no chef, but I was always told not to cut meat on a wooden block because the blood/juices soak into the wood and can harvest a lot of bacteria. Is that true?
No mate.all butchers blocks are made of wood Gzus.
Gzus When I was young I used to work as a Kitchen Porter ( a grand title for a washer-upper and general dogsbody ! ). The chefs all used wooden blocks. I'm lead to believe that wood is a natural antiseptic. Also, at the end of each shift, the chefs would use a wire brush to scrub salt ( another antiseptic ) into the blocks ( the salt also drew out any moisture ), then fling it onto the floor for muggins here to sweep up. Probably not the sort of rigmarole you want to be doing 3 or 4 times a day at home, but that's how the pro's do it, when they've got someone to clear up after them :-)
Gzus Once you get knife cuts in a plastic board it holds bacteria just like wood. you just need to clean them especially after working with raw meats. Zpoild have done a better job of that here yo set a good example. Great vid though mate!
it's very true (went to a culinary school)
+Gzus I.ve used the same butcher block table for 40 some years, the only kleening it ever gets, other than a wipe down, is when it rains (It lives outside next to my BBQ pit, and I have yet to get sick
Thank you buddy, it looks lovely! I know for many ppl its a bit unusual to see/eat offals but for a Chinese man, I appreciate these type of food! I will do it once myself these days, and thanks again for ur detailed cooking process. Cheers!
Thank you so much for the recipe! I love all giblets. And this dish is just a fairy tale!
Nice video :)
So how does Haggis taste like ?
ivan antoncich Like lungs, heart, liver, onion, oats, suet, salt pepper and mace mixed together.
Which is lush, by the way.
ivan antoncich It tastes incredible. One of the finest dishes there is. Please don't be put off by the list of ingredients - trust me, taste a proper haggis and you'll be coming back for more.
ivan antoncich Meaty, salty and delicious. I've had it once, in Scotland. Of course I'd had a few brews before ordering it but I was sure glad I did. A little haggis and mashed potatoes does the body good.
Disgusting I absolutely hate haggis never try it
Tsume the wolf LOL, There We Are Then ( work out the acronym ). You hate it, yet you've never tried it ???? You're just like a child - "I don't like that, but I've never tried it". Nice troll.
Want to know how much haggis you can get from a moose? So So So much. Too much.
You can't eat moose liver, they contain toxic level of vitamin a
Here in the NWT, they worry about cadmium in the organ meat. But hey, I’d grind up the meat into haggis off one. Only so much moose roasts and stews you can eat in a year!
@@ericodinaire5544 so do polar bears. It’s a thing with Arctic animals
I've made this recipe several times, you can cook the mixture in bowls covered in aluminium foil and reheat in the microwave.
Scottish ancestry here in the U.S. Thank you for sharing!
These innards could be a perfect prop for a halloween prank, LOL.
Scotland has more good food and tradition than the rest of Britain.
That's bollocks.
The welsh and Scottish both have their own food and national costumes. England has nothing.
Listen, I'ld rather have "nothing" than eat this piece of shit or walk around in a kilt!.
DSLeicester you don't know what you are missing. your loss
No need for that. I love our country's foods but if you say you're happy to go without a Melton Mowbray or a kipper now and again, I'd say you're lying mate.
Wow!!! Great classic recipe!!
I love your personality, man.
when everyone thought this was disgusting.... my thought this was delicious. do i have a problem?
It's actually those who find this disgusting that have a problem, spoiled people nowadays are too used to shit procesed food that they lost touch with the deliciousness of real food like this
Beef...bungs. I have no words. My stomach just did a somersault and is now feeling odd.
+Noah Mcallister What the hell ARE you going on about...?
+Liberty1776 do you know what beef Bunga are
What's your problem? That's delicious
Brilliant. Thanks Scott.
Look's awesome Scott, gonna have to try this myself.
Thanks for the great idea