Fake haggis, neeps and tatties with whisky sauce

Ingredients for 4 servings:

• 250 g lamb (rump, shoulder)
• 250 g poultry liver(s) (lamb or sheep will also work)
• 125 g bacon, fattier
• 75 g crushed oats
• 1 onion(s)
• ½ cup vegetable broth or lamb stock
• 1 tsp black pepper
• ½ tsp coriander powder
• ½ tsp nutmeg powder
• ½ tsp mace
• 1 tsp salt
• 1 kg swede(s)
• 100 ml vegetable stock
• 50 g butter
• salt and pepper
• 750 g floury potatoes
• ¼ liter of milk
• 25 g butter
• Salt
• nutmeg
• 400 ml Lamb stock
• 200 ml beer (ale)
• 100 g celery
• 100 g carrot(s)
• 50 g parsley root(s)
• 2 mushrooms
• 1 onion(s)
• 50 g smoked bacon
• 1 carnation(s)
• 3 allspice berries
• 3 juniper berries
• 10 peppercorns
• 1 bay leaf
• 1 sprig(s) of thyme
• 2 tsp tomato paste
• 1 tsp clarified butter
• 5 tbsp whiskey
• 1 tbsp crème fraîche
• salt and pepper
• possibly sauce thickener, dark

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 30 minutes

without sheep innards, but still delicious

Haggis: Grind the oats medium-finely and fry them in a pan without fat until golden brown. Cut the meat and liver into large pieces and place them in a saucepan. Fill with water and simmer gently for about 1 hour. Drain the water and finely chop the meat, liver, and bacon. Finely dice the onion. Mix the oats, meat, liver, and bacon in a bowl with the spices and add stock in portions until you have a mixture roughly the consistency of minced meat. The oats will absorb some of the liquid afterwards, and the haggis will then become slightly grainy. Transfer the mixture to a sous-vide cooking bag or a boil-proof freezer bag. Squeeze out any air and seal with a little extra, as the oats will still swell. The sous-vide bag has the advantage of being airtight; otherwise, you must ensure that no water runs into the bag during the subsequent cooking process. Cook in a water bath at 85-90°C for about 3 hours. Neeps: Peel the swedes and cut into walnut-sized cubes. Cook in stock for about 20 minutes until al dente, then season with salt and pepper. Add butter and mash with a potato masher. Cook for another 5-10 minutes. Tatties: This is just plain mashed potatoes. Peel and chop the potatoes, and boil in salted water for 25 minutes. Mash with salt, butter, nutmeg, and milk until creamy and blend. Gravy: You can, of course, make your own stock from roasted lamb bones, but it also works like this: Dice the bacon and onions, and sauté in a little clarified butter. Finely dice the celery, carrots, parsley roots, and mushrooms. Add and continue sautéing. It should take on some color. Briefly sauté the tomato paste and then deglaze with the ale or beer. Top up with lamb stock and simmer for 2 hours. Strain through a sieve and add the whisky. Reduce by half, season with salt, pepper, and crème fraîche, and if necessary, add a little thickener to achieve the desired consistency. Note: When I returned from vacation in Scotland, I thought about how I could make a halfway decent pseudo haggis with less exotic ingredients than sheep’s stomach and lungs, if I didn’t want to use canned goods. You can find the result here. It’s based on the Scottish recipe and relatively time-consuming to prepare. It’s recommended that you do the first two steps (pre-cooking and crushing and roasting the oats) the day before, because the long cooking time means you’ll otherwise start messing around five hours before dinner.