About this recipe: I made this haggis for Burns Night last year! Mum was Scottish, as I am, and taught me a lot. I have embraced the traditional Scottish dishes.
I used this recipe for Burns Supper last year (2014) and intend to use it again this year. What it does differently form other recipes I have seen is mince the meats raw, rather than after cooking, which seems to leave the whole thing "juicier" (warm, reekin', rich). I had previously done one where I cooked the meat then minced it and it was noticeably drier. I also threw in some roasted oats to give an added texture. It filled the stomach and left quite a bit over which I used up in a haggis Wellington - I simply fried the haggis mixture (takes a lot less time plus you can taste and enhance as you go...) wrapped in flaky pastry with a topping of chopped mushrooms and onions fried with some orange balsamic reduction... then chucked it in the oven until the pastry was cooked. Call it the lady cheftan o' the puddin' race... - 10 Jan 2015
This is very, very close to the traditional recipe I normally use. The difference is using pearl barley whereas I use medium & coarse ground oatmeal. Will try with a blend of these this time. I do not usually add cayenne pepper but as I like Haggis to have a bit of "kick" I will try instead of more black pepper. Thanks. - 12 Jan 2014