Haggis


 
C

Clark Deutscher

TVWBB All-Star
I'm guessing this won't get too much response but I have a haggis in the freezer and was thinking of grilling or smoking it instead of the regular preperation. Just wondering if anyone has tried it.....

Clark
 
Obviously there is no smoke needed, hence the traditional methods. The point is to see if anyone has tried to add smoke to it, either low or high heat and what their thoughts were with the results. I'm thinking this may add something to it like smoking a meat loaf.

Clark
 
Since it's in a sheep's stomach, and you don't eat the stomach...don't know how much smoke would penetrate the filling....
 
G - that's exactly what I was wondering. I think I might try it and just see on the weekend.

Sean - you bet. I love the quarter cask stuff!

Clark
 
No smoke needed. What's your point?
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Clark, when I read my post this AM it sounded a bit snippy. Wasn't my intention. As G mentioned just don't see how any of the smoke would matter once it was assembled. Now maybe some smoke to the components before stuffing them...?
 
I imagine you'll get some smoke penetration, similar to a sausage in a cashing, although the stomach is less porous (I assume).

But I think the other thing is that you'll still need to boil it. With all that oatmeal, no?

However, there are things that you smoke then boil/steam. Like pastrami, for example. You might get a hint of smoke in the end.

If you've got the time to experiment, then why not?
 
Marc - no worries buddy. Cold smoking before stuffing may be a good idea. I did find a scottish butcher who sells smoked Haggis. So for G and Tim, you bet. We've got it now it's time to try it. Who know's for better or worse it will be smoked. Going to go hot about 350 with some hickory and maple. John I'll be sure to take some pics and get them up. It's Thanksgiving weekend for us so I'll probably get them up on Monday night. Here goes nothing!

Clark
 
I guess that leaves G's point about boiling it first. Any opinions on this. I am leaning towards skipping it, kind of thinking of all the moisture in the meat will take care of it at the higher temp. Any opinions let me know, it is definately something to take into consideration.....

Clark
 
we were in scotland a few years ago and we were getting lunch at Atholl Castle (what a GREAT family name: "Have you met my brother-in-law? He's an Atholl!"
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) and my wife got a bag of chips to go with her sandwich...she didn't realize they were haggis flavored.

the look on her face when she took that first bite was priceless!
 
well before the days of electgric and gas ovens fire wood and smoke happend in cooking ovens and hearths to cook haggis so a wsm would prolly be closer to actual ancient cooking methods than anything i would think
 
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