Happy Haggis

Thursday's meal was a hit! I prepared a crock pot version of the traditional Scottish dish, Haggis.  It is considered a savory pudding and originated as far back as 1787 and is the national dish of Scotland. The original dish was a mix of sheep's pluck, onion, oats and spices, encased in the stomach of a sheep and simmered for hours. No, I didn't use sheep stomach or lungs or heart in it, just a split of ground beef and ground lamb. So delicious. I served it with the leftover Clapshot, though it also calls for Neets and Tatties, which is very similar to Clapshot but without the bacon.

The spices were quite interesting too. Spicy yet a hint of sweetness from the cinnamon and savory with the meat and onion. I would highly recommend trying this dish. It was so easy. I learned that you can make any kind of meatloaf in a crock pot. Who knew? This journey of mine isn't always about learning about countries, I'm finding. It's so much more than that. It brings with it an excitement of learning, of challenging oneself to explore unchartered territories. There is no room for "ruts" in our kitchen and meal planning this year. It's not always easy but I'm beginning to see the rewards. And that makes me happy.

Crockpot Haggis

--1/2 pound ground beef

--1/2 pound ground lamb

--1 chopped red onion (doesn't need to be diced, largish chunks are okay)

--1 cup oats (if you are gluten free, make sure your oats are certified GF)

--pinch each of nutmeg, cloves, cinnamon

--1/2 tsp cayenne pepper

--1/2 tsp black pepper

--1 tsp kosher salt

--1 egg

--1/2 cup of broth or stock (I used chicken broth)

Directions

1. In a large mixing bowl, mix all of the ingredients, minus the broth, the same way you'd make a meatloaf.
2. Plop it into your crockpot. I used a 4qt round crock for this. I didn't spray with cooking spray, but it might be a good idea.
3. Shape with your hands into a round blob.
4. Pour in your broth.
5. Cover and cook on low for 6-7 hours, or on high for about 4. This is cooked fully when it has browned on the edges and is beginning to brown on top. Don't overcook and risk drying out.
6. Using large spatulas, carefully remove and set on a cutting board. Let rest for a full 30 minutes before slicing.