Haggis (Scotch-Canadian

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A rich, savory blend of liver, oats, and cracklins steamed to perfection.
Haggis (Scotch-Canadian recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This hearty Scotch-Canadian haggis is a rustic dish that balances the earthiness of pork liver with the crunch of fried fat cracklins and the chew of rolled oats. Unlike traditional Scottish versions, this New Brunswick-inspired recipe uses a loaf pan and steaming method to create a dense, satisfying slice. The flavor profile is deep and savory, with a subtle spice from pepper and salt. It&# 226;€™s best served sliced and pan-fried until golden brown, making it an excellent centerpiece for a robust dinner or a comforting meal on a chilly evening. Perfect for those who enjoy bold, traditional flavors.

Haggis (Scotch-Canadian recipe image
Print Recipe
0 Add to Favorites

Haggis (Scotch-Canadian

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1237.0

Description

This hearty Scotch-Canadian haggis is a rustic dish that balances the earthiness of pork liver with the crunch of fried fat cracklins and the chew of rolled oats. Unlike traditional Scottish versions, this New Brunswick-inspired recipe uses a loaf pan and steaming method to create a dense, satisfying slice. The flavor profile is deep and savory, with a subtle spice from pepper and salt. It&# 226;€™s best served sliced and pan-fried until golden brown, making it an excellent centerpiece for a robust dinner or a comforting meal on a chilly evening. Perfect for those who enjoy bold, traditional flavors.

Ingredients

Directions

  1. Grease a 9x5x3 inch loaf pan thoroughly.
  2. Cut the pork fat or salt pork into small cubes.
  3. Fry the pork cubes in a skillet over medium heat until golden brown and crisp, creating cracklins.
  4. Pour off excess grease as it accumulates, keeping the cracklins crisp.
  5. Drain the cracklins on paper towels and allow them to cool completely.
  6. Wash the pork liver thoroughly under cold water.
  7. Place the liver in a large pot and cover with boiling water.
  8. Boil the liver for approximately 1 hour, or until a fork inserts easily.
  9. Remove the liver from the pot and allow it to cool.
  10. Reserve 2 cups of the cooking liquid from the liver.
  11. Grind the cooled liver and 2 cups of the cracklins through a food grinder.
  12. In a large bowl, mix the ground liver and cracklins together.
  13. Stir in the rolled oats, salt, and pepper.
  14. Gradually add the reserved cooking liquid until the mixture holds together when pressed.
  15. Press the mixture firmly into the prepared loaf pan.
  16. Cover the pan tightly with waxed paper and then with foil.
  17. Steam the loaf for 1 hour.
  18. Allow the haggis to cool completely in the pan before unmolding.
  19. Slice the haggis into 1/2 inch thick slices.
  20. Pan-fry the slices until golden brown on both sides.
  21. Serve piping hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1237.0kcal
% Daily Value *
Total Fat 51.7g80%
Saturated Fat 17.0g85%
Cholesterol 762.7mg255%
Sodium 9989.1mg417%
Total Carbohydrate 60.6g21%
Dietary Fiber 9.7g39%
Sugars 0.8g
Protein 121.4g243%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the liver is fully cooled before grinding to prevent the mixture from becoming too wet or greasy.

When frying the final slices, use a moderate heat to ensure the inside heats through without burning the outside.

Leftover haggis can be refrigerated for up to 3 days and reheated in a skillet or oven.

Keywords: haggis, canadian, scotch, pork liver, cracklins, rolled oats, steamed, pan fried, hearty, traditional, maritime, new brunswick, savory, loaf, comfort food
Recipe Card powered by WP Delicious

Leave a Comment