[Sca-cooks] haggis?

[Adele de Maisieres]

Phil Troy / G. Tacitus Adamantius wrote:

> 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.


Another common cause of Bad Haggis is the use of the wrong kind of 
oats-- ie rolled or flaked oats rather than steel-cut oats.  The right 
oats make it lightish, slightly dryish, and slightly crumbly.  The wrong 
oats make it solid, heavy, and gooey.

I agree on the seasoning-- salt and plenty of freshly ground pepper, 
plus a little nutmeg or mace, or if you're inclined that way, a little 
allspice. 


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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