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This mock haggis is a comforting, traditional British side dish that captures the rich, savory essence of the classic Scottish favorite without the offal. It combines minced beef and liver with toasted oatmeal, suet, and aromatic spices to create a dense, flavorful loaf. The texture is moist yet substantial, offering a deep, earthy taste profile enhanced by nutmeg and pepper. Perfect for Burns Night celebrations or a cozy weekend dinner, it pairs beautifully with mashed potatoes and turnips. This homemade version allows you to control the ingredients while delivering authentic, hearty satisfaction.
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Haggis (Mock
Description
This mock haggis is a comforting, traditional British side dish that captures the rich, savory essence of the classic Scottish favorite without the offal. It combines minced beef and liver with toasted oatmeal, suet, and aromatic spices to create a dense, flavorful loaf. The texture is moist yet substantial, offering a deep, earthy taste profile enhanced by nutmeg and pepper. Perfect for Burns Night celebrations or a cozy weekend dinner, it pairs beautifully with mashed potatoes and turnips. This homemade version allows you to control the ingredients while delivering authentic, hearty satisfaction.Ingredients
Directions
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Place the liver in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes, then drain and set aside to cool.
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Preheat the oven to 350&# 194;°F (175ðC). Spread the oatmeal in a dry frying pan or baking dish. Toast lightly until it turns pale brown, stirring frequently. Let cool.
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Peel the onions and mince them finely. Mince the cooled liver until it is a fine paste.
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In a large mixing bowl, combine the minced beef, minced liver, toasted oatmeal, shredded suet, minced onions, salt, pepper, and grated nutmeg.
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Add the reserved liver cooking water to the mixture a little at a time, stirring until the mixture is thoroughly moist but not wet. It should hold together when pressed.
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Grease a basin or pudding mold large enough to hold the mixture with room for expansion. Pack the mixture firmly into the basin.
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Cover the basin with greaseproof paper and a tight-fitting lid or foil. Place in a large pot with enough water to come halfway up the sides.
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Boil or steam the haggis for 3 hours, checking occasionally to ensure the water level remains adequate.
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Once cooked, remove from heat and let cool slightly before unmolding. Serve warm with mashed potatoes and turnips, or slice and fry later for a different texture.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 998.2kcal
- % Daily Value *
- Total Fat 30.8g48%
- Saturated Fat 7.8g39%
- Cholesterol 312.1mg105%
- Sodium 4957.3mg207%
- Total Carbohydrate 116.3g39%
- Dietary Fiber 22.0g88%
- Sugars 3.5g
- Protein 56.9g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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