[Sca-cooks] haggis?

[Phil Troy / G. Tacitus Adamantius]

On Aug 30, 2005, at 4:30 PM, Kathleen A Roberts wrote:

>
> i may find myself entering a haggis cooking competition, if the  
> autocrats indeed go through with it.  (throw down a gauntlet at ME,  
> will ye!?!?!?!) 8)
>
> anyone got any tried and true recipes?  i know the alton brown  
> recipe, and several similar, but usually see 'spices' in the recipe  
> as opposed to exactly what spices. now, i know what you put in  
> scrapply, but that's a different animal...  literally, i guess.
>
> oh yeah, and good scotch to go with it.

I have a good one that I usually use, someplace. It's a synthesis of  
several published recipes, mostly the Elizabeth Luard version in "The  
Old World Kitchen", and some of the one in one of the Jeff Smith  
books. I think he advocates salt and pepper, plus, IIRC, nutmeg, and  
mint in lieu of pennyroyal. I'll see if I can locate it.

90% of the bad haggises I've encountered over the years have been  
made with insufficient salt and pepper. It's a floggin' sausage, and  
should be aggressively seasoned. Fresh-ground pepper is best. Also,  
my experience is that it is insanity to leave out the suet. Steer  
clear of the recipes that don't use them; it's not like leaving it  
out will make a low-cholesterol product; it's just a drier, slightly  
lower-cholesterol product.

Adamantius


"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04