Haggis is one of my favourite dishes and I enjoy eating it throughout the year, like many people do in Scotland.
I've experimented with making lots of different types of haggis and I have to say that the tastiest version is when I make it with rabbit offal. I like to serve it with three types of mashed potato - swede, carrot and creamy potato.
Rabbit Haggis
Serves 4/6
Ingredients
300g rabbit offal (I use the liver, kidneys, hearts and lungs of four rabbits)
2 litres of chicken stock
10 shallots
30g barley
A good pinch of cayenne pepper
A good pinch of Madras curry powder
A good pinch of cumin
12g suet
15g pinhead oatmeal, soaked overnight in water and then drained well
Salt and freshly ground pepper, to season
Method
1. In a large pot, poach the rabbit offal in the chicken stock until cooked; this should take 30 - 45 minutes. Remove the offal from the stock and put to one side and reserve the chicken stock.
2. Soak the barley in the reserved liquid, simmering if needed, until the liquid is absorbed and the barley is soft. Put to one side.
3. Fry the shallots for a few minutes until soft. Add the cayenne pepper, Madras curry powder and cumin and continue to cook for a few minutes.
4. Coarsely chop the offal and mix with the shallots, cooked barley, suet and oatmeal.
5. Gradually pour the chicken stock into the offal mixture until it has loosened but is still manageable.
6. Using a piping bag, pipe small rolls into cling film casings. Twist both ends making sure you leave a little gap for the haggis to expand.
7. Poach the roulades in simmering water for 20 minutes.
8. Once cooked, remove from the cling film and serve straight away. I like to serve my rabbit haggis with three types of mashed potato - swede, carrot and creamy potato.
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