Reviewed: Jan. 31, 2012

I added an additional 2 1/2 cups of broth when I added the oatmeal, as 3 1/2 cups of liquid made more sense with the amount of lentils and oats in the recipe than just the 1 cup listed. I also added 1/2 cup chopped tofu skins (can get these at an Asian market) for an "offal" effect. DELICIOUS!!!

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Reviewer:

ccolelewis

Reviewed: Jan. 22, 2012

Delicious! It's been a while since I had real haggis, but I think this is a fair approximation, and all with veggies! It's quite easy (especially compared to traditional recipes) - no tracking down strange bits of offal, which are hard/impossible to find in the States. I was confused about the "mixed spice" and didn't even think of the pie spices other people have named, so I just ended up using a basil/oregano/sage mix and it was fine. I also subbed pecans for hazelnuts, since I had them on hand. One tough spot was that the mixture was too dry already when starting in on the 20 minute simmer, so I added water along the way to keep it from burning to the bottom of the pan and drying out. It also didn't set up into a real firm loaf, but served as a sort of hash was just fine. What matters is that its delicious. Cheers!

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Reviewer:

IronChefHarvey

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: San Francisco, California, USA

Reviewed: Aug. 2, 2010

it's delicious & very nutricious.

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Reviewer:

chachibald

Cooking Level: Intermediate

Reviewed: Jun. 22, 2010

This stuff is fantastic, I like to add garlic and for mixed spice use savory, caraway and sage. I usually replace the hazelnuts and peanuts with walnuts.

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Reviewer:

Sarah-May

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Christopher Lake, Saskatchewan, Canada

Reviewed: Jan. 25, 2010

This was excellent. My whole family loved it and it's not that much work as you can do the veggies and nuts in the food processor. I doubled the recipe and put it in a 13x9 pan and it made a ton. For the mixed spice, I threw in nutmeg, cinnamon, ground ginger, coriander and oregano. The recipe seemed quite forgiving, so you can be creative with the spicing. I served the haggis with a vegetarian gravy.

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Reviewer:

karenj

Reviewed: Jan. 8, 2010

I don't know a thing about traditional haggis, but we certainly enjoyed this version! I used white kidney beans because I had them on hand. I substituted tahini for the ground peanuts and omitted the egg. I used a smidgen of cinnamon and allspice in place of the mixed spice. Even with my substitutions, it was terrific. We served it as we would meatloaf, so it only served 4. It was a little crumbly without the egg, but we didn't mind a bit; others may want to use it. Thanks for a great recipe.

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Reviewer:

greaterexp3

Cooking Level: Expert

Reviewed: Jun. 5, 2009

Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon, nutmeg, allspice, cloves, ginger, coriander, caraway, and cayenne.

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Reviewer:

kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

Reviewed: Mar. 13, 2009

Since I've never had "official" haggis, I'm rating this as a vegetarian meal. It's delicious! I used oat groats instead of cut oats, and I know that next time, I'll have to go with cut oats because they will bind better with the other ingredients. Taste, flavor and texture wise, this is great!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 5, 2009

I've had this the last two years for Burns' Supper, and it is pretty good. As long as you stab it and drink your Laphroaig you should be happy.

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Reviewer:

louisiana bourbon

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jan. 2, 2009

Wow, this is delicious! I'm definitely including this as an option for our next Burns' dinner. I found I needed to add more water as the oats were cooking. I served it with packaged gravy. Scotch would also be good. ;-)

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