Search just our sites by using our customised search engine

Unique Cottages | Electric Scotland's Classified Directory

Click here to get a Printer Friendly PageSmiley

Texas Haggis

After returning from my recent trip to Scotland, I decided to make Haggis. I am sending you my recipe for "Texas Haggis." It may never be our favorite dish but I thought it compared with Haggis I ate in Edinburgh. I took a recipe for Haggis from Mistress Dods Cookbook, I found an original copy of the 1833 edition, and made the recipe from it, except using beef of which we have a ready supply. The recipe calls for lamb or pork.

Texas Haggis

2 cups "pin head" oats
toast in shallow pan at 350 degree oven until light brown.

2 large onions chopped and cooked with:
1 lb. Ground round or hamburger meat - cooked until well done and in crumbles.

lb. Cooked Beef liver, ground
lb. Cooked Tongue, ground

Mix all meat together in a bowl. Add toasted oatmeal.
Stir all together, should have a bowl of crumbles.


1 teaspoon salt
1 Tablespoon Black Pepper
teaspoon cayenne

Mix all ingredients together and pour into two loaf pans. Over each loaf pan pour 1 cup beef broth. Wrap each loaf with Foil, leaving a tented top, and place in 350 degree preheated oven for 2 hours.

Thanks to Helen Widener for this recipe.

Got in a suggestion from Gina...

to the texas haggis I have to offer the northwestern variation: instead of beef, use bison (or as the easterners call it buffalo) much more aromatic and leaner. but don't get meat from animals raised on a farm: they have fattier meat, because like beeves, they don't get to roam around anymore.

Return to Recipe Index Page


This comment system requires you to be logged in through either a Disqus account or an account you already have with Google, Twitter, Facebook or Yahoo. In the event you don't have an account with any of these companies then you can create an account with Disqus. All comments are moderated so they won't display until the moderator has approved your comment.

comments powered by Disqus