what is haggis?

Answer 1

A Scottish meal made from , various pieces of meat wrapped in the lining of a sheep's stumock and cooked.

Answer 2

Absolutely lovely honest.... If you love meatballs with herbs and spices then you'll love Haggis.... Not that I'm saying it tastes the same... I hate liver, kidneys, heart etc as a food on it's own but will eat haggis....



Actual Scottish Haggis - how to make it


A champion Haggis should be firm and slightly sticky, with no tendency to dry out or crumble too much. Most traditional Scottish butchers sell their own home made Haggis and guard the recipe fiercely. Ours is from the Glasgow Cookery Book from around 1926.

Be aware that this recipe includes lungs and windpipes and other things that don't tend to appear in cut out 'n' keep recipe cards. If you want to avoid these gruesome bits or aren't allowed to eat them (hello, America!), try the Haggis-lite recipe instead.

(Ignore people who tell you to put a rock in with your simmering Haggis then throw out the beast and eat the rock - they are Phillistines with no sense for the finer things in life.)

Ingredients.

1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach (empty).
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
1-2 tablespoons salt.
1 level tablespoon freshly ground black pepper.
1 tablespoon freshly ground allspice.
1 level tablespoon of mixed herbs.
8oz finely chopped suet.
4 large onions, finely chopped.
(lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

Directions

Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.

Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.

Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.

Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.

Answer 3

It actually tastes great but when you consider what goes into it, it almost turns your stomach. These days you can buy vegetarian haggis in all the major supermarkets!

Answer 4

Dang! Greybeard has done the Haggis joke.

Think of it as a big round peppery sausage made from bits of sheep.

You will either love it or hate it.

I love it.

Answer 5

A small furry animal, about the size of a guinea pig, that lives in the glens of Scotland.
Very shy but curious animals, be sure to be careful of the extremely rare red-eyed variety - they are extremely vicious if cornered and have been known to fatally wound so always take your porridge gun if stalking these creatures. The porridge temporarily unsights the creature, giving you time to make your escape!!!

Answer 6

Sheep Guts

Answer 7

i am Scottish, and an ex-chef, if you are gonna take any ones advice, take chairman jells, other answers are technically correct but to someone who has never tasted it, his answer is the best one to give you an idea, it has a slightly "peppery" taste, and is traditionally boiled, but to me always tastes better cut into slices and fried in a pan until brown and crispy on both sides, it is an acquired taste, and its true, you either love it or hate it, and contrary to popular belief, we seldom eat it here, its always available around 25th January, Burns Day, apart from that we dont go in for it much

Answer 8

It is a small furry animal that lives in the Scotish Higlands. It is unique in the fact that it's left legs are shorter than it's right. This is due to them walking around the Scotish hill side in a anti-clock wise direction.

Answer 9

haggis is the stomach lining from a sheep. it is usually stuffed and roasted.

Answer 10

Haggis is a Scottish food. I don't know what is in it. Google it.