Well, I've never had a version of haggis from any of the Scandinavian countries, but I know they do such things and since we got a couple of lambs in at the restaurant with their organs mostly still inside, I used my imagination a little bit and made this. Where the haggis we all know and love would usually be full of oats and maybe seasoned with a sort of pate spice, if anything, I used rye berries and a mixture of caraway and cumin to take it in a different direction. Oddly, toasted rye berries smell just like popcorn. More than popcorn does, maybe. Also, this sausage smells like a barnyard. More than a barnyard does, maybe.
Recipe to follow.
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| close up of the cooked sausage |
Ingredients
1000g Lamb
100g Lamb Fat
1279g Lamb Offal - Heart/Kidney/Liver/Lungs
300g Onion
20g Garlic
100g Rye Flour
200g Rye Berries, Rolled, Toasted
200g Heavy Cream
200g Eggs
270g Boiling Water
52g Salt
12g Black Pepper
3g Cumin
4g Fennel Seed
8g Caraway
Procedure:
100g Lamb Fat
1279g Lamb Offal - Heart/Kidney/Liver/Lungs
300g Onion
20g Garlic
100g Rye Flour
200g Rye Berries, Rolled, Toasted
200g Heavy Cream
200g Eggs
270g Boiling Water
52g Salt
12g Black Pepper
3g Cumin
4g Fennel Seed
8g Caraway
Procedure:
- Dice up and soak the offal in milk for 48 hours, changing the fluid a few times along the way.
- Pour boiling water onto toasted rye. Allow to soften and cool.
- Toasted spices before adding to mix.
- Grind together the meat, fat, salt, onion, garlic and spices.
- Mix together on high with all remaining ingredients for 2-3 minutes, or until it appears tacky.
- Stuff into sausage casings or even a lamb's stomach, if available, and cook gently in simmering water until the inside reaches just under 150F, at which point it can be served or plunged into ice water to cool down for storage.
What to Do With This
Well, it tastes a lot like organ meat. Sear it hard and serve it with bread and strong mustard. Lots of mustard.
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