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Make your own Home-made Haggis for Burns' Night!

The Haggis, which tastes quite like our Irish black and white puddings mixed together, is a very old traditional dish that combines meats, spices and oatmeal.  A traditional Scottish recipe for haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices.  The mixture would then be stuffed into the cleaned sheep’s stomach, sewn up and then boiled gently for several hours!

A Traditional Haggis with Neeps and Tatties & a Wee Dram!
Here in Donegal, with our historic association with Scotland and Scottish traditions, we have  long been enjoying the lightly spiced and peppery flavours of this famous dish. Haggis is traditionally eaten on "Burns Night" which falls on the 25th January and is the birthday of the famous Scottish poet, Robert Burns
Robert Burns - Celebrating the poets birthday made the Haggis world famous!
The dish is usually served with "neeps and tatties" which is mashed turnip and potatoes, a whiskey sauce, a few readings of some poetry along with copious amounts of whiskey to toast the Haggis!

That's me (the chef) where I was asked to assist with a Burn's Supper
put on by the members of the local Ulster-Scots community. It was an honour to be asked
and a sign of the changes being achieved in Irish historical relationships.
Here is my modern version of an old Haggis recipe where instead of the sheep’s stomach you cook the Haggis in a casserole dish.


My Ingredients:
500g minced lamb
500g minced beef
125g suet (beef or vegetable)
500g beef liver
100g of porridge oats
300ml of  meat stock (strain this from the boiled beef and lamb)
250g finely chopped onions
½ tsp grated nutmeg
¼ tsp ground mace
½ tsp of cayenne pepper
¼ tsp ground coriander
butter for greasing
a few twists of sea salt
a few twists of ground black pepper


My Method:
1. Preheat oven to 160°C.
2. Cover the roughly-cut liver with cold water, bring to a boil and cook for five minutes. Strain away the liquid and then chop the liver with the onion, in a blender or on a board, as finely as you can.
3. Cover the lamb & beef mince with water and bring to the boil in a large pot. Cook out for approximately 30 minutes. Keep 300ml stock from this cooked meat.
4. Give the porridge oats a rough chop and toast them on a hot pan or under a grill, shaking occasionally to make sure they don't burn.
5. Now mix all the ingredients together with the stock and transfer the mix to a well greased casserole dish. Cover and seal with a layer of tin-foil.
6. Place in a bain marie (a water bath) using a pan large enough to accommodate the dish and add boiled water around it, to come ¾ of the way up the dish. Check this from time to time and top up the water level. Cook for about 2½ hours.


Invite your friends around and make your own home-made Haggis for a Burns' Night Supper!

For the Whiskey sauce:
500ml cream
2 tsp wholegrain mustard
1 tbls Dijon mustard
2 tsp Irish whiskey
sea salt
ground white pepper
3 tbls chopped scallions

To make the whiskey sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard, scallions and whiskey and stir with a small whisk. Increase the heat until the mixture is simmering and cook for 1-2 minutes until it thickens up a little. Remove the pan from the heat and season with salt and ground white pepper.

To serve:
Spoon out the Haggis, accompanied with mashed turnips and potatoes and drizzle with the whiskey sauce. I like to stack the Haggis, using a serving ring for presentation and drizzle the sauce around it. If you have to heat it up again, do so in a microwave on full power and make sure it's piping hot!


Oh! And here is my photo-shopped version of what a Haggis animal may look like!
 :)
Zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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