Haggis and Whiskey and Poets, oh my!

Robert Burns was a Scottish poet who lived from 1759 to 1796. He is considered to this day to be one of Scotland's national treasures. Although his life was short, he was a prolific writer, having penned more than 500 poems and songs, Auld Lang Syne being one of the most famous. His Address To A Haggis has inspired the tradition of Burns Night Suppers that are held all over the world on or around his birthday of January 25th.

 It was said by Burns' biographer, DeLancey Ferguson, "it was not so much that he was conspicuously sinful as that he sinned conspicuously."  This definitely shows in supper menus, as good Scottish whiskey features heavily during the evening. Even the traditional haggis recipe calls for '1 tot of whisky - the peatier the better - and big! None o yer wee English measures!'

Haggis is the main dish of the evening. It is traditionally served with 'tatties and neeps', mashed potatoes and mashed turnips. The Burns Night haggis is brought to the table with much fanfair, led by a piper, and has the Address recited over it before it is ceremoniously cut open (Often with a claymore or sword) and served. Many cultures have their own version, it was a good way to use up innards and blood so as to not waste a valuable food product during times when food might have been scarce. Some historians maintain that English haggis actually pre-dates the Scottish dish. A cookbook dated 1615, called The English Hus-Wife, was first documented in Lancashire in Northwest England. The Scots vehemently maintain it is theirs, and they are welcome to the blood and guts version!

(Pic courtesy of the Turnbull Clan)

 

The traditional Scottish haggis recipe calls for 'sheep's pluck', the heart, liver, lungs and kidneys, mixed with oatmeal, barley, onions, fat and spices. These items are mixed together and stuffed into a cleaned sheep's stomach, and then poached. The recipe that I used was based on a vegan version from Vegweb, with a few added touches of my own.

 

Sun's Happy Haggis

 1 medium onion, finely chopped

 1/2 cup finely chopped mushrooms

 2 cups cooked red lentils

 1 1/2 cups of rolled oats

 1/2 chopped nuts (I used pecans)

 1 cup finely chopped pork (May substitute sausage, ground beef, lamb or any other meat, or use organ meat like the original.)

 Stock (I used turkey, that's what I had, but a nice rich beef stock would work really well.)

 Butter or olive oil

 2 Tbs Worcestershire sauce

 Black pepper, mixed herbs (Rosemary, thyme, tarragon, parsley, sage, etc.) to taste.

 Hot sauce to taste (The dish should be fairly spicy)

 1 jigger of good Scottish whiskey, or to taste

 

  Heat oil or butter in a skillet and saute onions until they are translucent. Add mushrooms, cook for another 4-5 minutes, then remove from pan. Add a bit more oil or butter to the skillet, and the oatmeal and nuts. Cook 3-5 minutes, remove from pan and add to onion mixture. Brown pork in skillet, then add pepper, Worchestershire, herbs and hot sauce. Add onion-oat mixture to skillet, and slowly add stock or water until mixture is juicy, but not too watery. Cook over meduim heat for 5 minutes, then remove from heat and add whiskey, then place haggis in a greased loaf pan or casserole dish, press down and cover with foil. Bake at 350 degrees for an hour to hour and a half, depending on size of baking dish. (Can be made a day ahead and stored in fridge.)

 

 Haggis is usually served with tatties and neeps, potatoes and turnips. I went with the traditional mashed potatoes, but instead of mashed turnips, I cut them in wedges, mixed them with olive oil, pepper and honey, and roasted them in the oven while I cooked the haggis.

 

 And our Burns Night Supper was complete!

 

 

The haggis, while not a traditional recipe, was spicy and fragrant, with a pleasing texture. I think this totally beats out meatloaf for both flavor and texture. The turnips were tender and bittersweet, and were a nice compliment to the peppery haggis, with the mashed potatoes smoothing out the flavor of the entire meal. Leftovers can easily be recycled into bakeable/fryable patties with the addition of an egg and bread crumbs, or heating in a skillet/baked with poached eggs.

 

 While I would have to pass on the traditional recipe, we eat this version fairly regularly, instead of the American-style meatloaf.

 

 While haggis started out as a peasant dish, it has been elevated to a gastronomic delicacy in modern times. The variations are extensive, but true haggis must have organ meat. As I don't eat pumps and filters, I'll never be one to try it, but if liver floats your boat, then by all means, enjoy this rich and eay to make dish. As per the Vegweb version, it can also be made vegetarian or vegan easily. 

 

 

 

Sláinte!