This page is several recipes in one: fake haggis, vegan haggis and how to make your own suet (with vegan option) and a whisky sauce (non-vegetarian or vegetarian depending on stock) and even a tip for leftovers as an alternative meal the following day.
Fake Haggis with tatties and neeps
If you can’t catch a haggis, or you don’t want to use the various meats/offal from the original recipe, here is a substitute – totally unauthentic recipe, using the wrong meat but the flavour comes from the onions and spices.
Equipment
- Food processor optional
Ingredients
- 25 g barley
- 1 tbsp sunflower oil
- 1 onion medium sized
- 1 tsp ground allspice
- ¾ tsp ground coriander
- ¾ tsp nutmeg
- ½ tsp black pepper
- ¼ tsp cinnamon
- ½ tsp dried thyme
- ¼ tsp salt none if stock is salty
- 400 g lamb mince finally chopped in food processor or even any pork based sausage meat!
- 240 ml chicken stock if making more stock, save for making sauce
- 100 g suet
- 100 g oatmeal
Instructions
- Boil the barley in a small pan (25 to 40 mins). Drain when ready
- Chop the onion up finely with food processor if you have one
- Heat the pan to medium heat and heat the oil. Add the onion and cook over a medium heat for about 5 minutes until softened and golden.
- Add all spices and thyme to the onion and stir through and cook for another minute
- Add the meat and cook through until browned.
- Pour in the stock and the add the barley and suet. Stir through then allow to simmer with lid on the pan for about 20 mins. In the meantime, preheat the oven 175ºC.
- Stir in the oatmeal and transfer to an oven dish or casserole. If you have very small loaf tins, you could use these to make individual haggis servings. Bake for 10 mins.
- Serve with mashed potatoes (tatties) and mashed swede (neeps). Peel the potatoes and swede and cut into chunks. In two pans, boil the potatoes and swede with a little salt. The swede will take longer to cook. When soft, drain the remaining water from the pans, Add milk and butter to the potato and then mash. Add butter and freshly ground pepper to the swede and then mash.You may also wish to serve with a whisky sauce
Notes
Idea for serving leftovers
Layer leftover haggis mixture with mashed potato in a small casserole dish (like shepherd’s pie). Reheat in oven at 160C until hot right through (15 mins) Serve with carrots or vegetable of your choice and gravy/sauce. Tried this recipe?Let us know how it was!
Whisky sauce
Ingredients
- 3-4 tbsp whisky
- knob of butter
- 50 ml stock chicken or vegetable
- 100 ml double cream
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Heat the fry pan on a medium setting
- Melt the butter and then add whisky
- Light the whisky and allow the alcohol to burn off
- Add the stock, cream, and dijon mustard
- Keep on a low heat to reduce and thicken, stirring occasionally
- Add seasoning to taste
Tried this recipe?Let us know how it was!
Even more fake haggis (vegan)
Equipment
- Food processor
Ingredients
- 25 g barley
- 1 tbsp sunflower oil
- 1 onion medium sized
- 1 carrot
- 2 portobello mushrooms finely chopped substitute 170g chestnut mushrooms
- 1 tsp ground allspice
- ¾ tsp ground coriander
- ¾ tsp nutmeg
- ½ tsp black pepper
- ¼ tsp cinnamon
- 1 tsp dried thyme
- ½ tsp salt none if stock is salty
- 150 g green or brown lentils
- 240 ml vegetable stock
- 1 tbsp yeast extract or Marmite
- 100 g vegan suet see my recipe for home made suet
- 100 g oatmeal
Instructions
- Boil the barley in a small pan (25 to 40 mins). Drain when ready
- Boil the lentils for 20 minutes and drain
- Separately chop the onion, carrots and mushrooms up finely preferably in a food processor
- Heat the pan to medium heat and heat the oil. Add the onion, carrots and cook over a medium heat for about 5 minutes until softened and golden.
- Add mushrooms, all spices and thyme to the onion and stir through and cook for another minute
- Add the lentils, barley and yeast extract. Pour in the stock and add the suet. Stir through then allow to simmer with lid on the pan for about 15 mins. In the meantime, preheat the oven 175ºC.
- Stir in the oatmeal and transfer to an oven dish or casserole. If you have very small loaf tins, you could use these to make individual haggis servings. Bake for 10 mins.
- Serve with roast potatoes (tatties), swede (neeps) and carrots sprinkled with rosemary
Tried this recipe?Let us know how it was!
Home-made suet (non-vegetarian or vegan)
Equipment
- ricer optional
Ingredients
- 125 g plain flour extra if needed
- 50 g lard or vegan baking block as appropriate
Instructions
- add the flour in to a large bowl
- chop the lard in to small pieces and add to the bowl
- rub with hands to combine with the flour. The mix should go like breadcrumbs. If you still have large pieces of fat then add more flour 25g at a time and continue rubbing
- the suet can be used as this or you can put through a ricer (but I don't have one!)
- store in container in fridge until ready to use
Tried this recipe?Let us know how it was!