do you serve gravy with Haggis? I was told you didn't but wouldn't it be a bit dry without it?

Question

If you do, is it a special recipe?

Answer 1

DON'T SERVE GRAVY WITH HAGGIS!

Here is the recipe:

Ingredients:
1 lb Boneless lamb shoulder or breast, cut into pieces, or use ground lamb
1/2 lb Lamb liver; cut into pieces
1/2 c ;Water
1 sm Onion; coarsely chopped
1 lg 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

Directions:
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.


Its a secret recipe from Scotland so don't tell anybody.

By the way serve it with neeps (turnip) and tatties (potato's).

Enjoy

Answer 2

Haggis Gravy

Answer 3

This Site Might Help You.

RE:
do you serve gravy with Haggis? I was told you didn't but wouldn't it be a bit dry without it?
If you do, is it a special recipe?

Answer 4

Gravy For Haggis

Answer 5

Use beef broth instead of water, and make sure there is enough liquid to keep the roast covered, even after cooking it all night. You might want to turn it once during the cooking time to make sure one side does not dry out. I would not hesitate to put in some more liquid during the cooking, or near the end. Heat it up before adding it if you don't want to slow the cooking time. Do you put veggies in the cooker during the last of the time? Choose moist ones, like carrots, pretty ones like corn, and cook some potatoes, too. My Mom used to cut the potatoes in long fourths, and put them in, if she wanted to cut the cooking time, she used already boiled ones, leftover deliberately from some other dish. The carbs in the veggies will thicken the broth naturally, no starch thickeners needed. Do you sear your roast before putting it in? I use my stove dutch oven, and put a little grease in, flour the roast, then sear it on both sides, turn down the heat, and add the broth. The little bit of flour stays, and thickens, but does not add taste, you won't think you are eating gravy. Mom used a trick in stews and beans, she put a few tablespoons of ketchup in for color. It also added a bit of sugar and salt, both which enhance food flavor. Might also want to try some stewed tomatoes, use the liquid in the can to your advantage. That adds flavored fluid and something that thickens naturally, some natural sugar, and the salt it is packed in. Experiment with spices, a tiny bit of garlic, a bay leaf, even a little Worchestershire would enhance the flavors. A little red wine, and I have heard of people putting in beer to add flavor. A light hand with the spices adds flavor, and using them sparingly adds a little mystery, expect to hear, Wow is that good, what did you do?

Answer 6

I'm a great believer in eat whatever you like, so if you want gravy, have it. However, haggis is moist enough and really doesn't need gravy. I HATE dry food, really hate it and I often eat haggis, neeps and tatties. Make your mashed potatoes nice and moist and creamy and have your mashed neeps (swede) well buttered and its just a really tasty meal!

Answer 7

I like my Drambuie with ice, not haggis or gravy!

Shirley manson said it's served with mashed potatoes and turnips, I'll believe what she says. She did not mention gravy. (she was on a chat show, they were teasing her about Scottish food)

Answer 8

My niece had haggis with neeps and tatties in a pub in Glasgow recently and they served it with Drambewie (spelt wrong I know!). You just poured a little over at a time. She said it was lovely.

Answer 9

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I refuse to add liquids to mine, as I also do not like gravy. I have developed two ways of cooking mine in the slow cooker that do not require added liquid. I rough cut up a onion and put in the bottom of the pot, then add meat, and place a piece of alum. foil over the top and press it down over the sides. Cook on low. The foil will prevent the meat from becoming hard on the top. The other way I cook mine is to take the meat, and wrap it fully in alum foil, then add to cooker along with some water (to keep the foil from burning to the cooker). Cook as normal. Just lift out the bundle when done. Make sure your meat is seasoned to your likeing before you cover or wrap. To attempt to soften a roast that is hard on top you can take bit of balled up foil and toss in the slow cooker, add liquid to almost cover the foil balls, then take your roast, and place it hard side down on the foil, and let the steam from the liquid infuse the meat without actually having to put the meat in the liquid. Good Luck.

Answer 10

Never had it with gravy.

We're English, but for a laugh have Haggis every burns night. I'm not keen on it so I smother it in red-hot chilli-pepper sauce. I can eat anything with that stuff on it!