My Take On Haggis

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 home 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

Good

% Daily Values based on a 2,000 calorie diet

Step 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 grinding the liver up easier

Step 2

Preheat your oven to 350F. Lightly grease a 9x13" baking dish

Step 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

Step 4

Pulse your beef liver in the food processor until finely ground. Don't over blend, or it'll end up pasty

Step 5

Add the liver and ground beef to the pan with the onions, and cook until browned and no longer pink. Add in your spices, and cook until fragrant, about 1 minute. Transfer the meat and onions to the baking dish

Step 6

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

Step 7

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

Step 8

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

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