by David Garcelon for The Fairmont Royal York, a ‘Certified Good Food Fighter‘
Haggis is the most traditional of all Scottish dishes, eaten on Burns Night (January 25th, the birthday of Scotland’s national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year’s Eve).
It is really just a large round sausage; the skin being a sheep’s paunch.
The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional sgian dubh (black stocking knife) and accompanied by small glasses of neat Scottish whisky.
This recipe, which we use at The Fairmont Royal York, dates from 1856.
1 large sausage casing
5 cups dry coarse or steel cut oatmeal
1 lb. (0.5 kg) chopped suet
1 lb. (0.5 kg) lamb or venison liver, braised then minced
2 cups beef or lamb stock
Lamb meat, liver, and kidney, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
Toast oatmeal slowly until crisp. Mix all ingredients (except sausage casing ) together. Add stock.
Fill casings to just over half full, press out air, and tie up securely. Have ready a large pot of simmering water. Prick the haggis all over with a large pin so it doesn’t burst. Simmer slowly for 3-4 hours.
Serve with neeps and tatties , a traditional Scottish dish that combines mashed potatoes and swede turnips with chives, butter or drippings, salt and pepper.
It is possible to eat it, it was served with the dinner at the round Barn in Edinburgh back in 1998.
I did not think it was too bad.
A visitor to my homeland!