Haggis=lose is only for the faint of heart!
My local deli has head cheese, tongue, tripe and other assorted exotic victuals but alas, no haggis.
I am in the process of trying to track down,
1-a local pruveyer of haggis, or
2-a supplier of the necessary ingredients to make my own.

I'll now be able to articulate the words of the opening of the haggis ceremony mind, but after a single malt or two, I have been known to acquire the ability to speak in tongues.

The point I tried to make is that your local at the shop needs to understand there are dire ramifications for imparting false, misleading or downright crappy information. Maybe forcing him to eat shepherd's pie made entirely out of ground up sprue would be better!

BTW, when I actually do sample haggis for the first time, you will be the first to know!

It is hard to get offal in the US. Here is something close

Americanized Haggis (from Country Living, March 1991)

1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb)

1/2 lb lamb liver, cut into pieces

1/2 c water

1 small onion, coarsely chopped

1 large egg

3/4 ts salt

3/4 ts pepper, black

1/2 ts sugar

1/4 ts ginger, ground

1/8 ts cloves, ground

1/8 ts nutmeg, ground

1 c oats, rolled, old fashioned

Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.

In food processor with 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; process until well combined.

Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.

Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.



Traditional Haggis (from Evelyn Hlabse, esh2@po.CWRU.Edu)

1 sheep's pluck (stomach bag)

2 lb.. dry oatmeal

1 lb. suet

1 lb. lamb's liver

2 1/2 cups stock

1 large chopped onion

1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

You know you may be able to get closer if you pick up some chitterlings and stuff the items in there. I don't know how hard that is to get in NY but in the South it is quite easy as they are in every supermarket.

No stomachs though.

Great stuff Ben! Thanks.
Recipe cut and pasted to cookbook.
I'll give these a try. I'm sure Ruffian will say that they aren't "proper" haggis, but should be pretty close!

TW

Did anyone download the word documents in other gw? I am on my phone surfing so can't download them.

Which ones, on warseer?
Gah all I see is evidence of stuff having been removed..I think the mods here might remove it too, if it was the fluff sheets from the codex

It was a write up down in other be. Shame.