|Name:||Haggis Southern Style||Contributor:||Martin Golding|
|Description:||Haggis Southern Style||Posted:||1994-07-18|
|Key words:||breakfast||Category:||Main Dishes|
2 tsp liquid or 1 pkg dry Louisiana style seafood boil
4 Tbsp assorted vinegar (red wine vinegar is a bit strong, sherry, balsamic
or fruit vinegar works well. I used sherry and freshly made raspberry)
2 slices bacon diced small
1 Tbsp garlic olive oil
|Preparation:||Simmer haggis in seafood boil and enough water to cover for 2-1/2 hours or until done (the only way I know how it's done is when it's been 2-1/2 hours.) (Make sure there's enough room in the pot, they plump when you cook them.)
*Neeps (wilted turnip salad cooked in the manner of turnip greens):
Peel and julienne the turnips, toss with the vinegar, let sit for an hour or so while the haggis simmers and rolls majestically about. Brown the bacon in a wok, add the olive oil, wok your turnips until they're a little soft but still crunchy. Serve still hot.
|Notes:||As haggis is unfit for human consumption in the US, you will have to invite a Canadian to dinner. I don't know whether the haggis magically trasmogrifies at the border, or if US humans are a different subspecies that haggis is unfit for.
(*) I keep feeling I ought to apologise for this recipe, but I can't figure out to *whom*.
Haggis is traditionally served with bashed neeps and tatties (turnips and potatoes), and nips (enough Scotch to allow one to enjoy the haggis.)
Though bashed tatties are certainly acceptably southern, grits are better. Serve the haggis with cheap single malt, wilted turnip salad, and grits.