Haggis

Haggis will be available January 5th!

Haggis is the quintessential dish to serve on Burns Night Suppers, or at any traditional Scottish meal. The original way to make it uses as many parts of the sheep as possible, but we have developed a tasty recipe using ground lamb and beef, as well as a dairy-free version, so never fear! It's tasty, really! 2 pounds of haggis serves 4-6 for a dinner, and 8-12 for an appetizer.

This month we are taking orders for 2 lb. units (frozen flat in zip top bags), so you can serve it how you like - neeps and tatties are the most traditional, but haggis can also be used as a filling for baked chicken breasts, it can be wrapped in cabbage leaves for individual servings, or even fried!

Serving suggestions for the haggis, both meat and plant-based versions:

• For presentation haggis: Butter a casserole dish and line with a few large pieces of phyllo dough (buttered in between layers), so that the corners hang off the sides almost to the counter. Place the haggis on top of the parchment, gather the corners together, brush with butter and turn so the ends of the dough are on the bottom. Brush with butter, and bake at 375°F with a pan of water on the lower level of your oven for about an hour, or until the phyllo dough is golden brown and the haggis is heated through at 150°F (use an instant read thermometer). After you take it out of the oven, transfer to your serving platter and let cool for about 10 minutes. When presenting the haggis, "stab" the phyllo dough to one side of the middle to open and serve.
• Make mini-haggis presentations using cabbage leaves, as you would with cabbage rolls. You can also use large size wonton wrappers to achieve a similar result.
• Stuff hollowed out and par-cooked turnips, or red or white potatoes, and bake at 350°F until heated through and the potatoes are fully cooked.
• Serve as a side dish
• Serve as an appetizer course
• Haggis Meatballs: Mix a beaten egg into the haggis while cold, and mold into small mounds. Bake at 375°F for 15 minutes, or until the haggis is cooked through, similar to meatballs. Serve with a whisky sauce or brown sauce.

Meat Ingredients: Ground Lamb, Ground Beef, Shallots, Steel Cut Oats, Beef Stock, Butter, Fresh Lemon Zest And Juice, Fresh Rosemary, Dried Thyme, Dried Sage, Fresh Garlic, Salt, Black Pepper, Cinnamon, Nutmeg, Allspice.

Plant-based Ingredients: Red Lentils, Carrots, Crimini Mushrooms, Shallots, Steel Cut Oats, Vegetable Stock, Canola Oil, Fresh Lemon Zest And Juice, Fresh Rosemary, Dried Thyme, Dried Sage, Fresh Garlic, Salt, Black Pepper, Cinnamon, Nutmeg, Allspice.