Easy Scottish Haggis Recipe Traditional Basic Haggis Recipe
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- Опубликовано: 23 авг 2024
- This lovely easy and simple Scottish haggis is a great way to try a family Haggis in your own kitchen with easy to find ingredients. Its based on a common traditional Scottish haggis sometimes in recipes called a pot haggis, a crofters haggis or even just a mock haggis.
FULL RECIPE - awaiting link from angiemilne.com
Its made with a nutritional base of liver and oatmeal and is a delicious and very affordable dish to feed the family. I used chicken liver in this recipe but you can also use other types of liver. Please feel free to experiment.
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I love sharing my Scottish family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish family seasonal food to those who enjoy it
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I was almost tasting this through the screen. I wanted an over easy egg on top. My favorite way to eat haggis. ❤️ from Texas. 🤠
I made your Haggis for Burnes Night and it was delicious! Two Scots, two English, a Cornish man and myself an American. Thank you very much.
Auw thats lovely to hear I love hearing feedback like this...really makes my day! :-) Take Care, Angie x
@@theweelarder4020 All credit to your recipe dear soul. The Scotsman said it was the best homemade haggis he's ever had! Three cheers to The Wee Larder.
I am from and live in Arkansas, US, and cook haggis every year for Burns Night. I have all ways
Sautéed the liver and onions. As we are rural I sometimes am able to use
Deer liver. I am going to try your steamed recipe next year instead of baking it! Thank you! Mary Jane
Hey everyone I hope your all doing fine :-) I hope this recipe is a good introduction to traditional Scottish haggis, it tastes lighter than a traditional butcher bought haggis with all of the funky ingredients involved in that but according to my boys it is very similiar and they are big haggis fans! Maybe one day I will make a real traditional Scottish haggis if I am brave enough ha ha ha :-) Any questions as always drop me a line below, Love Angie :-) xxx
Thanks for sharing an easy recipe. I’m charged with making one for our Burns Night (I’m in a bagpipe band) so need one for us to Pipe into the gig.
This does look really simple to do. End result was mouthwatering for sure. When I was a wee lad my grandad had a chip shop in a small village and each holiday I would go to stay with my grand parents and the first thing I would eat after helping him get the stuff ready for the shop opening is a haggis pudding. There is only thing I may suggest if I may and that is to reduce the stock water to a minimum to increase the flavour of the stock itself. It's not quantity but quality you get back.
Wow David Tennant would say thank you! My father in law from Aberdeen gone now wish I knew❤❤ Tennant singing The Flowers of Scotland Good Omens ,,, no words brilliant, Tx for this!
I love Scottish food... So Much.... Thanks for this wonderful Haggis
Id love to try some Haggis. Im predestined to like it.
I loved this haggis recipe! Easy to make and tastes great! I'm now waiting for your traditional haggis recipe to taste the difference.
Thats lovely thanks Harry, I'm not sure I'm brave enough to handle the traditional Haggis ingredients, they sure are delicious though :-) Hopefully one day in the future I will give it a go :-) Take Care Angie x
Sending greetings from NYC USA- wanted to know how to do it since I saw the movie Meet you in Scotland! thank you
I am in Louisiana, US. Change the oats to rice and you have a local called Boudin. This idea may work with your Haggis, if you precook the oats. We make a dish called Boudin Balls. When cool make balls about the size of a tennis ball then coat with bread crumbs, fry and server with a dipping sauce.
Oh that sounds delicious thanks for sharing! I will have to give that a go sometime, Angie x
Oh boy this looks fantastic. I can't wait to try it.
neat recipe, neat trick and if it misses, brown sauce is fix
Looks delicious.
The one we've all been waiting for 😁
ha ha thanks Mike I hope you enjoy it :-) Angie x
I love how easy this looks to make looks delicious too. I’m going to try to make haggis for Christmas this month looking for some good recipes.
Thank you I hop eyou enjoy making it, have a lovely Christmas, Angie x
I'm not Scottish but that looked bloody devine, I'm not sure what all the fuss is about & my memories of when some of the Scottish rellies made it, it was some sought of sacred secret that took months of preparation & hours of cooking, & even then you'd be lucky to get more than a taste. But I recon I could give that a try, thank you very much for sharing.
Your very welcome I hope you enjoy it, I can imagine the original haggis taking some time to prepare so I hope this crofters version works for you. Enjoy and take care, Angie x
What was the suet you added and where do you get it? This looks wonderful!
Hello Teresa, it was Atora beef suet I used. Here's a link if you need to find the product - www.atora.co.uk/ Any more questions please drop us a line, Angie :-) x
That looks fantastic! I’m going to try it for sure. I’ll need to source the right kind of oatmeal. We can’t buy that here in Australia. Also the shredded suet that’s available here is half flour so I’ll need to buy some kidney fat and shred it up myself. I’ve seen a video on how to do that in a food processor with a little bit of flour so I think that will work out to be about perfect. I was planning to do that at some point for a couple of other recipes anyway so I shall add this one to the list!
Thanks Monique I hope you manage to source the ingredients. Its Atora suet I used if you want to try a google for it and the oatmeal I used is from Hamlyns - hamlynsoats.co.uk/product/hamlyns-scottish-oatmeal/ I hope that helps if you need anything else give me a shout. Angie :-) x
@@theweelarder4020 thanks Angie! Yes I thought it would be Atora. Such a shame we can’t get that. I have 2 packets of the one we can get in the cupboard but I don’t think it will work for this as the flour in it will change the texture. I figure I’ll do a steak and kidney pudding or something like that to use it up and use almost double the amount in the recipe and then reduce the flour I use. It’ll take some creative maths lol. I’ll save haggis for when I’ve got the home made version. That shouldn’t be too long as I’ll be ordering half a lamb as soon as I’ve cleared my freezer out a bit and the company I get that from also have beef so I can request the beef kidney fat and get it delivered with my lamb.
There’s a company that I order supplements from regularly and they have packets of Scottish style stone ground oatmeal so I’ll add that to my order next time. If I have everything else ready before then I figure steel cut oats blitzed in the food processor should be pretty close.
I’ll probably only do it once here though. I’m getting organised to move and once I do I’ll be raising my own meat and wanting to use absolutely everything so for this I can freeze the liver of each chicken I harvest until I have enough and then make up a batch. So it’s really more for when I’ve moved but I want to try things out I’m the meantime too.
My Mum often talks about the liver and onions that her mum used to make so I’m guessing she’ll very happily take some home, and my dog adores liver too, so even if it ends up being not my cup of tea it won’t go to waste. I do like liverwurst though so I’m hoping that means I’ll like it.
@@moniquem783 that all sounds amazing! We would like to keep our own chickens for meat too, we have for eggs already :-) I love the nutritional aspects of liver and especially feeding it to the family. I must do more recipes as its really affordable and great to use. You just reminded me abotu my half a mutton in the freezer lol I must make more recipes soon! Take care and keep in touch I would love to hear more about your adventures when you move. Angie xxx
@@theweelarder4020 yes I have layers in the backyard here. I plan to utilise them to raise my meat birds. I don’t want to do a big batch of meat chickens and then have a big butcher day. I want to do them one by one. The old fashioned way. I also will have a few ewes and hopefully a cow but at the very least some goats. A couple of pigs. And I’ll probably have quail and ducks and maybe rabbits for meat too. And a big veggie garden of course. Exactly what I do depends on the property I end up on, but the goal is to grow and raise as much of my food as possible. Organically grown. Slow grown meat so it develops flavour, plus I just think it’s healthier.
I’m very interested in more liver recipes!!
I’ve never had mutton. You just can’t get it here. Lamb is everywhere, but I’ve never seen mutton at a supermarket or butcher. I guess once the ewes are old they end up in dog food, which they still label as lamb. I’ll definitely be trying it once I’ve got my own sheep!
I think I’ll be ready to sell here in about Jan or Feb, so then buy something else and settlement times and I’m probably looking at moving somewhere between Easter and winter. The pandemic has slowed things down and I haven’t had my second dose yet so need to wait until that has kicked in before I can have someone in the house here to fix a few things prior to selling. It’ll all fall into place. I’m not stressed about it. The right property will come along at the right time. Prices where I’m looking are going up, but prices where I am are too so it’ll work out 😊
I love the idea of this recipie; I have 400g of chicken livers (which are so cheap) and will be making this tomorrow morning. I will probably throw in a handfull of barley too, with a little more stock.. but yeah.
Love that you shared this hamely fare, as November the 30th is fast approaching, and I do like to cook my own food from as scratch as possible.
With love from a Scouser who has Scotland beating true in his heart
p.s. I think you missed a trick when you failed to tell people they can steam this the day before and roast it on the day of eating.. people love that sort of thing, eh ;)
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Thank you, I hope you enjoyed it. Keep in touch xx
I've made it purely with lamb hearts and although it's firmer than haggis with all the other organ meats it works well and tastes really good. I like the steaming method you demonstrate here -- I'll try that.
Oh that sounds nice I would like to try it with the lamb heart some time. thanks for the tip! Take Care, Angie x
@@theweelarder4020 Just picked up a pudding steamer. I thought I could do mealy or white pudding-type things in it too. Yes, with the lamb hearts there is usually enough fat around them that you can trim it off before boiling them and it can take the place of suet.
@@canaan_perry oh awesome I love a good mealie pudding if you need an old recipe giv eus a shout and I'll dig out my cookbooks. I'm hoping to share one soon xx
@@theweelarder4020 Do you have the mealie pudding recipe you can share ?
Never heard of this one brilliant 👍👍
Thanks Carol, its based on a very old simple way of making haggis I hope you like it, this week I am making a recipe for Sweet Haggis, its an old Scottish dessert. You may enjoy it too, take care, Angie x
@@theweelarder4020 thanks Angie I will certainly make it for 2 in here the others won’t eat it 🤣 , looking forward to the pudding xx
Thanks for this. G'day from Perth... the other Perth, in Australia! I'm actually fine with the idea of using the traditional ingredients -- that bit doesn't scare me -- but the final steps with the stomach or sausage skins is a bit too much for me with too many bits and bobs to worry about (not to mention equipment I don't have). I'm looking for a party-friendly way of making and packaging the stuff, and I've been wondering if I can take the haggis mix and just fry it into wee meatballs or rissoles. Heck, the Aussies probably won't even realise they're eating something different until they taste it! ;-)
lol that sounds like us - a few drinks and we don't know what we're eating either lol! Great if you want some more ideas or need help drop me a line - info@angiemilne.com thanks for taking the time to message its always nice to hear from people all over the world, take care, Angie x
@@theweelarder4020 Do you think one could stop after the mixture is made (so the 5:14 mark for your video) and then just fry lumps of haggis mix to finish? I suppose it might be a bit too runny with your exact version here, but I was thinking the mix made with the full traditional ingredients might hold together well enough for patties/rissoles. I'd like to be able to fry up chunks of mixture for dad's breakfast, if you think it's doable.
Its looking braw..Love from india ❤
Looks amazing! Have you tried this with beef liver as well? What are your thoughts on putting in a wee dram or two of whiskey into the mix before steaming it?
I have to try . The presentation looks great ! You mentioned it has a milder flavour than a traditional Haggis . Some recipes add mince lamb - do you think that would bump up the flavour ?
I'm trying to recreate haggis here in the states after tasting it on a great trip to Scotland years ago. This recipe looks so great. My only problem is that I don't have a metal bowl to steam it like you do.Is there a way you can suggest to help me do this step without that?
two years ago my wife took me to scotland for my 50th birthday, spent a week driving 1000 miles seeing castles and distilleries. best trip i've ever had... i had haggis and balmoral chicken a few times and loved it. last week i suddenly started thinking of these dishes again and searched for both and found yours, i plan on making it tomorrow to use in balmoral chicken with whiskey sauce... (i found another recipe for that) i'm excited to try it, thanks for posting! i notice your oatmeal looks ground! did you put it in a food processor?
Hello Tom, I hope you enjoy it, this version has a lighter taste than the haggis you would have tried here but it is the best version (in my opinion) to make at home, it should work well in your dish! I used a fine oatmeal for this dish, you could grind it if you can't find it. Happy cooking! Take care, Angie x
@@theweelarder4020 it's out of the oven and cooling, smells amazing. i found after converting to measurements i'm used to that the liquid seemed too much and i only added about 3/4ths of it. after steaming it seemed too soupy and i steamed it for another two hours! cooled and refrigerated overnight. after unmolding and broiling it seems close to correct, although it still seems softer than it should be, but it'll be fine cooled and rolled into tubes to stuff the chicken for diner. (i'm sure it'll stiffen up) thanks again! i'm following another YT video for the balmoral chicken, 'how to make balmoral chicken' by chef rick if you're interested.
Here in the States I believe that oatmeal would be referred to as "steel cut" instead of rolled.
I’m trying your recipe with lambs liver as that was all I could find. Do you think I could microwave it instead of 2hours steaming ? Thanks 😊
Wow, that looks really good! I had haggis at Epcot (Disney) in Florida and I loved it. I don't know why people object to it - it's very tasty. I might try this and not tell anyone what it is! ;-)
I love all the food bits at epcot so much fun! This is a very light in taste haggis compared to a traditionally made Haggis which uses all sorts of pieces of the animal. I may be brave enought to make the traditional version some day. I hope you enjoy this easy crofters version. Take Care, Angie x
@@theweelarder4020 I might like to see a traditional version of the recipe. Some ingredients may be harder to find, however, I was at an Asian market the other day and found lungs packaged in the odd cuts section (where you find kidneys, bones, chicken feet etc.). I don't remember from what beast they were but I immediately thought of haggis! I'm going to click the bell in the event that you do make a video for the traditional version!
Merci Angie! 😉
@@ChateauShack Thanks Irene I may just do that in the future :-) In the meantime I have a delicious Scottish wartime cake coming up to try, enjoy, Angie x
@@theweelarder4020 Will check it out! Thanks!
Nyami biztos fincsi🙂🙂
Hello I really liked your way of cooking it. I just have a question can we add other spices, and can we use goat liver in exchange for the chicken liver?
Is there a link for the recipe? Also, why do you put a dish in the bottom of the pot? Would a trivet like those used in an Instant Pot work? Thanks for the recipe.
Hello, I just put a dish in so it doesn't burn the bottom of the steaming bowl and the haggis pudding. You could use anything that is going to raise it up off the bottom of the pan. Let me see if I can send you the recipe link, take care, Angie x
Hasonlit a hurkàra)))
This is a great source for Vitamin A, as the Beta-Carotene in plants can only provide limited amounts. That carotinoid has to be converted by the body into this critical vitamin.
Many people are deficient in Vitamin A.
Thanks so much for sharing that I love this recipe :-) I will be making it again soon for the family, take care, Angie x
So I've always been curious, what does haggis taste like? is it iron like? I know when it comes to eating liver and heart of other farm animals, it tastes like iron.
Thank you. Im American and from what I've read, this would be a good variation considering that some of the traditional ingredients are illegal for us to eat. And anyway, I love liver
Hi Dennis yes this a great easy pot haggis to make using legal ingredients for the USA. It does taste quite a bit lighter than traditional haggis but its lovely in its own way, I hope you enjoy it :-) Angie x
I can't help but think of meatloaf now ...I t
Think I may try this sometime.
Thanks I hope you enjoy it, its not as strong in flavour as a proper made Scottish Haggis but a nice light version and one to create at home, enjoy, Angie x
What kind of oats is that, is it scotch oats or steel cut
Hello Penny, its oatmeal, so its ground oats. Not fine but with texture. I hope that helps you find what you are looking for. Let me know how you get on, take care, Angie x
Can you tell me please where you bought the cleaver? Thank you
Hi Ralph I actually got one in a second hand antique shop and the other from a Chinese supermarket. They tend to sell them in there. Hope you find one they are great! Take Care, Angie x
What would be the steaming time in a traditional pressure cooker or in an Instant Pot please? Would you or anyone happen to know how to convert it the time please? I want to avoid the chance of the pot running out of water as I sometimes forget things on the stove. I will look for a whisky cream sauce recipe.
oh I'm really sorry I'm not sure on this one. I hope you manged to find a solution xx
Most people never give haggis a chance i love the stuff though i am Scottish so Maybe I’m biased lol
Ohh... you cook the neeps. Oops. Thanks for the recipe!
Your welcome x
Viva Christo Rey
I’m English and I know it’s not usual to dislike suit(sorry not of the spelling) Anyhoo what can I use instead of suit?
I would try any other kind of hard fat. I have even used butter at times but lard would be better or maybe coconut oil. Let me know how you get on. Angie x
Oh you could also use vegtarian suet. x
Я не понимаю этот перевод - варится печень, как и мясо ничего в этом "мерзкого" нет. Неверный перевод.
Thank you x
I will WRAIPE your SCANUS
I’m trying your recipe with lambs liver as that was all I could find. Do you think I could microwave it instead of 2hours steaming ? Thanks 😊
That might be possible in a micro steamer yeah. I'm not sure on the cooking time though so you'd have to google that one. I hope it came out ok for you. Take care, Angie x
I
Microwaved it in a bowl for ten minutes, then packed it in my rucksack with some mashed neeps n taties, some hours later well up the mountain I fried the whole lot over a little wood stove. Then consumed it with a generous quality of scotch. It was excellent 👌 thank you 😊
@@mistymountainrambler61 That sounds so delicious! Send us a pic next time and thanks for sharing! I am glad you enjoyed it, take care, Angie x