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Haggis Ravioli


otherwayup
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Not game ralated, but they made Haggis Ravioli on Food and Drink programme last week. They didn't say, but it looked like the haggis was raw when they rolled it into 1/2" balls to put inside pasta.

 

I don't mind eating very rare meat if it's a big piece and the outside has been cooked, but raw mince that someone else has made is asking for trouble.

 

Do you think the very short cooking time for ravioli is enough to cook the haggis contents?

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How sure are you that the haggis was raw?

 

It stuck together like raw mince. I've only had Haggis once before and I think I remember it like cooked mince texture.

 

Is my memory correct?

 

It had much more flavour (and a bucket load of salt).

 

You couldn't roll cooked mince on it's own into a ball.

Edited by otherwayup
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With haggis, the pluck is boiled, left to cool, grated, then mixed with spices, onions, oats, and suet - stuffed into something (usually a beef bung), and then tied up. So basically 'cooked' at this stage, but before it is consumed, it is boiled again in the casing, and served hot. I suspect what was put in the ravioli was the middle stage before the haggis is boiled - so not "raw" as such. If it were raw, the mixture would be fairly red and bloody.

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With haggis, the pluck is boiled, left to cool, grated, then mixed with spices, onions, oats, and suet - stuffed into something (usually a beef bung), and then tied up. So basically 'cooked' at this stage, but before it is consumed, it is boiled again in the casing, and served hot. I suspect what was put in the ravioli was the middle stage before the haggis is boiled - so not "raw" as such. If it were raw, the mixture would be fairly red and bloody.

 

Reckon you're right.

 

God I love haggis.

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