Haggis (Mock)

For anyone who loves the flavor of haggis but balks at sourcing a sheep’s stomach and pluck, this mock version is the answer. It delivers the peppery, oaty, savory soul of the real thing using everyday beef and beef liver, steamed in a simple greased basin instead of a casing.

The technique mirrors traditional haggis where it counts. The oatmeal gets toasted in a dry pan until pale brown first, which deepens its nutty flavor and stops it turning gluey, and suet keeps the mixture rich and moist. Everything is bound with a little of the savory water the liver was boiled in, seasoned simply with salt, pepper, nutmeg, and a pinch of cayenne for warmth.

Steam it in a basin large enough to let the mixture swell, since the oatmeal expands, covered tightly, for three hours. Serve it the proper Scottish way, with mashed turnips and potatoes, neeps and tatties, and a wee dram of whisky. Best of all is what to do with leftovers: let it go cold, slice it, and fry the slices without fat until golden and crisp on both sides. That makes a fantastic breakfast with poached eggs, or a Scottish twist on egg and chips.

Kitchen Tips

• Toast the oatmeal until pale brown before mixing. It deepens the flavor and prevents a pasty texture.
• Use a basin large enough for the mixture to swell, since the oatmeal expands as it steams.
• Aim for thoroughly moist but not wet when mixing in the liver water, so it holds together.
• Save leftovers to slice and pan-fry until golden; they’re excellent with eggs.

Variations

• Serve traditionally with neeps and tatties and a dram of whisky.
• Add a little more cayenne or black pepper for extra heat.
• Pan-fry cold slices for breakfast with poached eggs, or alongside chips.