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A question for Haggis stuffers

post #1 of 2
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We cater some local Scottish festivals and I have a pretty good faux Haggis recipe. So far I have just put it on the pellet grill and cooked in a pot for several hours, but now I'm thinking about stuffing it. The traditional method would be to boil it for 4 hours, then stuff but I think it would just crumble everywhere once the casing is opened.
So I'm wondering what you guys think of this plan: I use a 50/50 mix of beef organ meat and ground beef, I think I might need a little extra fat. If I boil the onion and oatmeal, add spices etc. Then once that mixture has cooled I would add it to the meat, stuff and smoke to 152°. Then would be cooled and refrigerated, then grilled back up to temp before serving.
I'm assuming that I need to add either TQ or Cure#1 to the meat before smoking, which would mean 24 hours in the fridge before stuffing.
Thoughts
post #2 of 2

That's a good question. With Burns' Nicht coming up at the end of January I was wondering about a stuffed smoked Haggis. Hopefully someone will come along with answers.

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