Making haggis from scratch

**mclean** · 25th May 11, 08:55 AM

I shared the haggis with my family three days later, and reheating in the oven really works quite well. My father went back for fourths, and even my mother and girlfriend cleared their plates. That's bravery, in my book!

(Excuse the photos from last night - camera phone + dark inside)

**TheSp8** · 25th May 11, 12:04 PM

Good pics of your process. The finished Haggis looks good. I've never used testicles in sausage though as I like them fried too well. I would like your recipe for that sausage just to play around with it.

YMOS,
Tony

**Doncarnage1143** · 25th May 11, 02:17 PM

This is a great documentation of the process and it looks like all had fun. I will have to try your take on the recipe as it looks amazing. Well done

**mumsie53** · 26th May 11, 06:30 AM

If anyone would like to see it I can post a haggis recipe from a small vintage Scottish cookery book I found.. Its from the Rural Womens Institute of Scotland and has some interesting authentic old Scottish recipes, many handed down for generations to the participating ladies

PamH

**chrisupyonder** · 3rd June 11, 06:52 AM

Originally Posted by mumsie53

If anyone would like to see it I can post a haggis recipe from a small vintage Scottish cookery book I found.. Its from the Rural Womens Institute of Scotland and has some interesting authentic old Scottish recipes, many handed down for generations to the participating ladies

PamH

Yes please do... I would be interesred.

Chris.

**mclean** · 27th September 11, 09:51 AM

Hello, dear friends!

Defying any rational logic, a coworker requested that I prepare a haggis for her birthday celebration... and how could I possibly deny a request like that?

My girlfriend even let me fix it inside!

There must be something in the water...

I made one haggis for the party (the largest one), a second one for my family (lucky them), and a third one which burst, so I got to eat it.

The haggis was a hit at the party... a vegetarian even broke 10 years of being meat free to give it a try -- and liked it!

Like I said, must be something in the water...

And here I am giving the address:

As far as making homemade haggis indoors is concerned, I recommend filling the initial organ boil water with spices - I used several cinnamon sticks and a handful of whole mace - it really makes a difference.

Cheers!

**TheSp8** · 26th May 11, 07:10 PM

Thanks for posting your recipe. We ate the last testicles we had in the freezer last week. I guess I'll have to go hog hunting to get some more.

I make a mean steak and kidney pie and various other meals using offal so this isn't a stretch.

YMOS,
Tony

**Joshua** · 2nd June 11, 06:28 PM

I can tell you I will NOT be using lungs (simply because it's not easy for me to get here) however I have 8lbs each of liver and heart... a jar of beef bung, and a couple packages (50+ to a pack) of inedible collagen bologna casings (the haggi you see in my pictures were made with those). I will probably substitute lamb meat for that portion of the recipe.