Haggis-Scotch-Canadian

This Scotch-Canadian haggis is a hearty, protein-rich staple that blends the robust flavors of pork liver, rolled oats, and crispy cracklins. Originating from New Brunswick, this variation offers a comforting, dense texture with a savory, peppery kick. It is an excellent centerpiece for winter dinners or cultural celebrations, offering a rustic charm that feels both nostalgic and satisfying. The steaming process ensures the mixture holds together beautifully, while pan-frying the slices creates a delightful golden crust. Perfect for those who enjoy traditional, slow-cooked meats and grain-based dishes, this recipe brings a unique regional twist to a classic Scottish favorite.

Cooking Method: Boiling, Frying, Steaming

Cuisine: Canadian

Courses: Baked Goods

Difficulty: Advanced

Servings: 8

Calories: 1235.4

Dietary: Gluten-free

Description

This Scotch-Canadian haggis is a hearty, protein-rich staple that blends the robust flavors of pork liver, rolled oats, and crispy cracklins. Originating from New Brunswick, this variation offers a comforting, dense texture with a savory, peppery kick. It is an excellent centerpiece for winter dinners or cultural celebrations, offering a rustic charm that feels both nostalgic and satisfying. The steaming process ensures the mixture holds together beautifully, while pan-frying the slices creates a delightful golden crust. Perfect for those who enjoy traditional, slow-cooked meats and grain-based dishes, this recipe brings a unique regional twist to a classic Scottish favorite.

Ingredients

2 1/2 lbs Pork fat or salt pork
2 teaspoons Salt
1 lbs Pork liver; approx 3 lb
1/2 teaspoons Pepper
1 1/2 cups Rolled oats

Directions

1
Cut the pork fat or salt pork into small cubes.
2
Fry the pork cubes in a large skillet over medium heat until golden brown and crisp, creating cracklins (also known as kips).
3
Pour off excess grease as it accumulates during frying.
4
Remove the cracklins from the pan, drain well on paper towels, and allow to cool completely.
5
Wash the pork liver thoroughly and place it in a large pot.
6
Cover the liver with boiling water and simmer for about 1 hour, or until a fork inserts easily into the meat.
7
Remove the liver from the pot and allow it to cool enough to handle.
8
Reserve the cooking liquid from the liver.
9
Grind the cooled liver and approximately 2 cups of the prepared cracklins through a food grinder or process in a food processor until finely chopped.
10
In a large mixing bowl, combine the ground liver and cracklins.
11
Stir in the rolled oats, salt, and pepper.
12
Gradually add enough of the reserved cooking liquid to bind the mixture together, ensuring it holds its shape but remains moist.
13
Grease a 9x5x3 inch loaf pan.
14
Press the haggis mixture firmly into the prepared loaf pan.
15
Cover the pan tightly with waxed paper and then with aluminum foil.
16
Steam the loaf for 1 hour, ensuring the water in the steamer does not boil over into the pan.
17
Remove from heat and allow the haggis to cool completely in the pan.
18
Once cooled, remove the loaf from the pan and slice into 1/2-inch thick pieces.
19
Pan-fry the slices in a little oil until golden brown on both sides.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1235.4kcal

% Daily Value *
Total Fat 51.7g80%
Saturated Fat 17.0g85%
Cholesterol 762.7mg255%
Sodium 239.0mg10%
Total Carbohydrate 60.2g21%
Dietary Fiber 9.5g38%
Sugars 0.8g
Protein 121.3g243%

* 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

Serve piping hot.

Storage: Allow the haggis to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3-4 days. For longer storage, freeze the entire loaf or individual slices for up to 3 months.

Substitutions: If pork fat is unavailable, you can substitute with rendered bacon fat or lard. For the liver, ensure it is fresh and free of membranes for the best texture.

Variations: Add chopped onions or minced garlic to the mixture for extra flavor. Some regional variations include suet or additional spices like nutmeg or allspice.

Tips: When frying the cracklins, keep an eye on them to prevent burning, as they can go from golden to burnt quickly. Ensure the haggis mixture is well-packed into the loaf pan to prevent it from falling apart during steaming.

Keywords: haggis, canadian, pork liver, oats, cracklins, scotch-canadian, steamed, hearty, traditional, maritimes, pork fat, savory, protein, winter dinner, regional cuisine, homemade, comfort food, pan-fried, new brunswick, classic

Read it online: https://www.chefs-mate.com/recipe/haggis-scotch-canadian-2/