Summary

Ingredients

For the meat: (Haggis)

• 250 g lamb (hip, shoulder)
• 250 g poultry liver (course lamb or sheep is also possible)
• 125 g bacon, fatter
• 75 g oats, crushed
• 1 onion (s)
• 0.5 ½ cup vegetable stock or lamb stock
• 1 teaspoon black pepper
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ nutmeg powder
• 0.5 teaspoon ½ mace
• 1 teaspoon salt

For the puree: (Neeps)

• 1 kg turnip (s)
• 100 ml vegetable stock
• 50 g butter
• salt and pepper

For the puree: (Tatties)

• 750 g potatoes, floury boilin
• 0.25 liter ¼ milk
• 25 g butter
• salt
• nutmeg

For the sauce:

• 400 ml lamb stock
• 200 ml beer (ale)
• 100 g celery
• 100 g carrot (s)
• 50 g parsley root (s)
• 2 mushrooms
• 1 onion (s)
• 50 g pork belly, smoked
• 1 clove (s)
• 3 allspice grains
• 3 juniper berries
• 10 peppercorns
• 1 bay leaf
• 1 sprig (s) thyme
• 2 teaspoons tomato paste
• 1 teaspoon clarified butter
• 5 tablespoon whiskey
• 1 tablespoon crème fraîche
• salt and pepper
• possibly sauce thickener, darker

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Instructions

1. Haggis:
2. Grind the oats medium-fine and fry until golden in a pan without fat.
3. Chop the meat and liver into large pieces and place in a saucepan. Top up with water and cook gently for about 1 hour. Drain the water and cut the meat, liver and bacon into fine pieces. Finely dice the onion. Mix the oats, meat, liver and bacon in a bowl with the spices and fill up with the broth in portions until it has the consistency of minced meat. The oats will soak up some liquid afterwards and the haggis will then be slightly grainy.
4. Pour the mixture into a Sous-vide cooking bag or a boil-proof freezer bag. Squeeze out the air and close it with a little reserve, because the oats are still swelling. The Sous-Vide bag has the advantage that it is tight, otherwise you have to make sure that no water runs into the bag during the subsequent cooking process. Cook at 85 - 90 ° C in a water bath for about 3 hours.
5. Neeps:
6. Peel the turnips and cut into walnut-sized cubes. Cook with broth for about 20 minutes until al dente, then season with salt and pepper. Add butter and mash with a potato masher. Cook for another 5 - 10 minutes.
7. Tatties:
8. This is a completely normal mashed potato. To do this, peel and chop the potatoes and cook in salted water for 25 minutes. Mash with salt, butter, nutmeg and milk to a creamy consistency and mix.
9. Sauce:
10. You can of course make the stock yourself from roasted lamb bones, but you can also do the following. Dice the bacon and onions, sauté in a little clarified butter. Finely dice the celery, carrots, parsley roots and mushrooms. Add and continue to sweat. It should take some color. Sweat the tomato paste briefly and then deglaze with the ale or beer. Top up with lamb stock and simmer for 2 hours.
11. Strain through a sieve and add the whiskey. Reduce to half, season with salt, pepper, crème fraîche and, if necessary, bring to the desired consistency with a little sauce thickener.
12. Annotation:
13. When I came back from Scotland on vacation, I thought about how I could get a reasonably acceptable pseudohaggis with less exotic ingredients than sheep`s stomach and lungs if I didn`t want canned goods. You can find the result here. It is based on the Scottish recipe and is relatively laborious to prepare. It is advisable to do the first two steps (precooking and crushing and roasting oats) the day before, because the long cooking time means that you usually start to grumble 5 hours before you eat.