Haggis

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.

Our haggis is sold in 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, wrapped in puff pastry, or even fried!

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

For presentation haggis: Using a convection oven, set the temperature at 425-450°F (depending on the strength of your oven). Layer a half sheet pan with parchment paper, and lay out a large piece of defrosted puff pastry (almost the size of the half sheet pan). 

Mound 2 lbs. of haggis in the center as high as it will go, and drape a second sheet of puff pastry on top, large enough to cover the haggis plus 1". Cut off the excess and use it to cut out leaf shapes, or whatever decoration you'd like.

Close up the puff pastry by twisting it and moving either right or left around the haggis, until all edges are twisted and closed. Brush the entire haggis with beaten egg, and lay some of the decorations on the seam and on top of the pastry. Brush the decorations with the egg, and put into the hot oven. After 5 minutes, turn the temperature down to 350°F, and bake until the internal temperature is 150°F. If your oven is hot and the pastry is looking golden brown early on, put a tent of foil on top to keep it from burning. Let it rest for at least 10 minutes before serving.

Other ideas:

• 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, 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.