My Take on Haggis

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Description
 I just recently got back from a trip to Scotland where I tried haggis for the first time, and I loved it. I wanted to recreate it myself at some to enjoy all the same flavors while utilizing ingredients more available to myself in the States. Instead of sheep hearts, lung, and liver, the only organ meat I have here is beef liver, along with ground beef. This simplified ground haggis tastes very similar to the classic dish, featuring the same flavors like coriander, onion, and of course oats
Time
Prep Time:
30 minutes

Rest Time:
1 hour

Cook Time:
40 minutes

Total Time:
2 hours 10 minutes
Cost
Total Cost:

Cost per Serving:
$1.61
Ingredients
Serving(s)
Sautee the Onion
  • 1/2 tbsp Extra virgin olive oil
  • 1 medium Onion
  • 1/2 tbsp Salt
Brown the Meat
  • 1 lb Beef liver
  • 1 lb Ground beef, 93/7
Add the Spices
  • 2 tbsp Minced garlic
  • 1 tbsp Thyme, dried
  • 1 tsp Black pepper, ground
  • 1 tsp Coriander, ground
  • 1 tsp Allspice, ground
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Cinnamon
  • 1/4 tsp Cloves, ground
Toast the Oats
  • 1.5 cup Rolled oats
Add the Water
  • 1 cup Water
Instructions
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  1. An hour before you go to cook, place the liver and blade of your food processor in the freezer for an hour. This makes blending the liver easier

    2.
  2. Preheat your oven to 350F. Lightly grease a 9" square pan

    3.
  3. Preheat a large pan with olive oil over medium heat. Finely dice an onion, and add to your hot pan with salt. Cover, and cook until translucent, about 10 minutes

    4.
  4. Pulse your beef liver in the food processor until finely ground. Don't over blend, or it'll end up pasty. Add the liver and ground beef to the pan with the onions, and cook until browned and no longer pink

    5.
  5. Add in your spices, and cook until fragrant, about 1 minute. Transfer the meat and onions to the baking dish

    6.

  6. Add your oats to the now empty pan over medium low heat. Toast until fragrant, about 3 minutes

    7.
  7. Transfer the oats to the baking dish with the meat. Pour in the water, and mix until fully combined

    8.

  8. Cover the pan with aluminum foil, and bake at 350F for 30 minutes. Remove the foil, and bake for another 10 minutes

    9.

  9. The classic sides to haggis would be neeps (mashed parsnips) and tatties (mashed potatoes), but today I'm pairing my haggis with a side of roasted broccoli

    10.

Nutrition Facts
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Calories: 323
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Total Fat: 10.9g (14 %)
 Saturated Fat: 3.6g (18 %)
 Polyunsaturated Fat: 1.2g
 Monounsaturated Fat: 3.9g
Cholesterol: 256mg (85 %)
Sodium: 668mg (29 %)
Total Carbohydrate: 21.3g (8 %)
 Fiber: 3.0g (11 %)
 Net Carbs: 18.3g
 Total Sugar: 1.4g
  Added Sugar: 0.0g (0 %)
Protein: 34.6g (69 %)
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Vitamin B12: 46.52mcg (1938 %)
Vitamin D: 0.99mcg (5 %)
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Calcium: 57mg (4 %)
Iron: 7.45mg (41 %)
Magnesium: 92mg (22 %)
Potassium: 632mg (13 %)
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Glycemic Index
:
31.7

Glycemic Load
:
6.4


Sources of Inspiration
https://www.carolinescooking.com/haggis/#recipe

https://thespicetrader.ca/blogs/tasty-morsels/haggis-a-simplified-recipe


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