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Haggis - Made in America exclusively for Scottish Gourmet USA
Ingredients Ingredients: Lamb meat, beef liver, oatmeal, onions, and spices.
Recipes Haggis, Apple & Whisky Stuffing - Saute' one chopped onion in a 1/4 cup of butter and a tablespoon of olive oil on the stove top. When onions are transparent and soft, remove from heat and allow to cool. Blend in 1/2 cup of Panko Breadcrumbs, 1 pound of thawed haggis (removed from casing), one grated apple (cored and peeled before grating), 2 tablespoon of fresh chopped sage, 1/4 (or two jiggers) of scotch whisky, and one large egg. Add salt and pepper to taste.
Once blended, stuff the neck cavity of the turkey with the haggis stuffing(traditionally in Scotland, bread stuffing goes in the body cavity and sausage stuffing goes in the neck cavity.) and cook your turkey based on weight of turkey plus 90 minutes for haggis stuffing. Or bake your haggis stuffing in a covered (or foil covered) greased baking dish for 45-60 minutes at 350 degrees.
Makes 8-10 servings.
Vendor Info We taught a French sausage maker to make haggis despite months of bureacratic forms and inspections from the USDA to finally approve the making of haggis. And you get the rewards - a crumbly delicious haggis made from American lamb, onions, Scottish oats and Andrew Hamilton's special spice blend.