For haggis? 
Any favorite recipes for this dish out there?
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Any favorite recipes for this dish out there?
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Wondering if anyone has a good recipe...........
- Thread starter SkaredShtles
- Start date
good luck!
i ate it once, and liked it. very similar to black pudding, i thought.
i ate it once, and liked it. very similar to black pudding, i thought.
I had a month to try a plethora of black and white puddings when we visited Ireland/GB and I found a lot of tasty ones and alot of nasty ones. It seemed to be a crapshoot. Didn't try haggis, though.......... someday.... someday.....narlus said:
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I can't believe that NOBODY has a decent recipe for haggis...... :mumble:
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mack said:
haggis-
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.
from: http://www.smart.net/~tak/haggis.html#three
black pudding-
INGREDIENTS:
* 1 quart pig's blood
* 12 ounces bread crumbs
* 1/2 lb. suet
* Salt and pepper, to taste
* 1 quart milk
* 1 cup cooked barley
* 1 cup dry rolled oats
* 1 ounce ground mint
PREPARATION:
Mix all ingredients together in a bowl; pour into a large kettle or Dutch oven and bring to a boil. Pour into a wide shallow bowl and season again if necessary. Chill thoroughly, until firm. When cold it may be cut into slices and fried.
from: http://southernfood.about.com/od/recipes_southern/r/blbb395.htm
and just in case you're curious as to what suet is-
su·et n.The hard fatty tissues around the kidneys of cattle and sheep, used in cooking and for making tallow.
from: dictionary.com
i think i'm going to be sick. i really can't imagine in my wildest dreams how that could be good.
Uhg....I ate black puddin' without even knowing what it was the last time I was in Ireland.......narlus said:
You should let down your guard. Live a little.laura said:
Might find you actually like it...........And it's good not to waste. If you're gonna kill for the meat, might as well use the blood, organs, glands, etc.......
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But did you like it?Snacks said:Uhg....I ate black puddin' without even knowing what it was the last time I was in Ireland.......
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i agree whole heartedly, so i choose not to eat meat.SkaredShtles said:And it's good not to waste. If you're gonna kill for the meat, might as well use the blood, organs, glands, etc.......
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You might also like boudin cajun sausage.
Hotdog anyone?SkaredShtles said:And it's good not to waste. If you're gonna kill for the meat, might as well use the blood, organs, glands, etc.......
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This shiite sounds more like a stunt on Fear Factor than a recipe for a culinary delight.
My wife ordered boudin noir in Normandy when we were on holiday in France - she didn't know what it was until it showed up on the plate. She saw it, got a look of horror on her face, and said "That's blood sausage......."N8 said:
She refused to eat it, so I got to. Have to say, it was the best black pudding I had in Europe.
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You know, if they just wouldn't put so damn much salt in those things.............BikeGeek said:Hotdog anyone?
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BikeGeek said:Hotdog anyone?
don't forget bologna and potted meat of just about any variety.
don't knock it until you've tried it. the time i had it, it was far tastier than i had imagined.llkoolkeg said: