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Scottish Haggis
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Ingredients |
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% |
Weight (grams) |
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Pluck Tops (Sheep, Heart, Liver & Lungs with windpipe removed) |
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27.8 |
1134 |
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Minced Beef Suet |
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16.6 |
680 |
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Haggis Mix |
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27.8 |
1134 |
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Stock/ Water |
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27.8 |
1134 (2 pints) |
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Total |
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4082 |
Method
1. Remove windpipe from plucks. Wash and boil for a minimum of 30 minutes then mince.
2. Blend minced suet, meat and haggis mix then add stock/water and remix thoroughly
3. Fill into ox bungs or artificial casings, tie ends and re-cook for 75–90 minutes at 80degrees C
Vegetarian Haggis with vegetables
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Ingredients |
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% |
Weight (grams) |
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Haggis Mix |
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27.8 |
1134 |
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Vegetable fat/oil |
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16.6 |
680 |
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* Vegetable stock/hot water |
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27.8 |
1134 |
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Diced onion |
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11.2 |
454 |
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Frozen diced vegetables (turnip, leeks, carrots and peas) |
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16.6 |
680 |
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Total |
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4082 |
* Vegetable stock can be made by dissolving one vegetable stock cube in boiling water
Vegetarian Haggis with fruit and nuts
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Ingredients |
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% |
Weight (grams) |
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Haggis Mix |
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27.8 |
1134 |
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Vegetable fat/oil |
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16.6 |
680 |
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* Vegetable stock/hot water |
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27.8 |
1134 |
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Diced onion |
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11.2 |
454 |
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Sultanas/ Currants/ Raisins |
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8.3 |
340 |
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Broken Walnuts/ Hazelnuts |
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8.3 |
340 |
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Total |
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4082 |
* Vegetable stock can be made by dissolving one vegetable stock cube in boiling water
Method
Mix all ingredients together, fill into artificial bungs and cook as per normal haggis.
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Any questions, please send e-mail to ScobiesDirect@scobie-junor.co.uk or ask for Andrena on 01355 237041 |
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Scobie & Junor (Estd. 1919) Ltd., 1 Singer Road, East Kilbride, Glasgow, G75 0XS |
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| Webshop: www.scobiesdirect.com | ||