The Unofficial Harry Potter Cookbook - Dinah Bucholz [67]
Haggis is the national dish of Scotland. Most Americans are not used to the concept of eating the offal (the parts that “fall off” or “off fall” the animal during butchering), which haggis is made of, so you may find this recipe a bit, well, repulsive. The following recipe has not been tested, so proceed at your peril (if you can even find all the ingredients).
1 sheep's heart
1 sheep's lung
1 sheep's liver
2 cups chopped suet
1 cup oatmeal
1 cup chicken broth
1 onion, finely chopped
1 teaspoon salt
½ teaspoon black pepper
Artificial casings
Bring a large pot of water to a boil. Finely chop the heart, lung, and liver.
Combine the chopped offal with the suet, oatmeal, broth, onion, salt, and pepper, and mix well. Stuff the casings with the mixture, leaving room for the mixture to expand. Tie the casings well with a bit of kitchen twine so water can't get in.
Add the haggis to the pot and reduce to a simmer. Simmer for 3 hours, but keep an eye on the haggis. If they look like they're going to burst, prick them with a needle.
Serves 6
Sausage Rolls
The Gryffindors are celebrating. Harry has just successfully completed the first task in the Triwizard Tournament, and Fred and George have snuck food into the common room from the kitchens for what promises to be a great party. But when Harry opens the golden egg at the urging of his curious friends, Neville drops his sausage rolls in fright. He is sure the unearthly wailing coming from the egg is the sound of someone being tortured (see Harry Potter and the Goblet of Fire, Chapter 21).
There's not much to be said about the sausage roll, a modern innovation. You might find it at parties or fast-food places, but it greatly resembles the French rissole, which is a ground meat mixture baked in puff pastry.
Approximately 1 pound store-bought pre-rolled puff pastry sheets, thawed
Spicy brown mustard, optional
1 pound of your favorite sausages or frankfurters
1 egg beaten with 1 tablespoon water
Preheat the oven to 425°F. Grease and flour a cookie sheet or line it with parchment paper.
Unroll the puff pastry sheets and cut out eight to ten 4½-inch squares (depending on how many sausages you have). Spread the mustard on each square, if using. Place a sausage at the edge of each square and roll the pastry around each sausage. If the sausages are longer than the squares, the ends will poke out; this rather adds to the appeal.
Lay the rolls on the cookie sheet seam-side down and brush with the beaten egg. Cut three slits on top of each sausage roll. Bake for 10 minutes, rotate the pan, then reduce the heat to 375°F and bake another 15 minutes until puffed and golden.
Makes 8–10 rolls
For the filling, you can use the ground beef mixture from the Herbed and Spiced Fried Sausage Patties (Chapter 6) instead of using store-bought sausages.
Black Pudding
Fleur Delacour takes Ron's breath away when she asks for the bouillabaisse. He tells her it's very good, but has to ask Hermione what that “bless-you” stuff is. No thanks, he'll stick to black pudding (see Harry Potter and the Goblet of Fire, Chapter 16).
Black pudding, also called blood sausage, is made of blood mixed with animal fat such as suet as well as oats, onion, salt, and seasonings. The mixture is stuffed into casings and boiled in water. You can't make your own, because you can't legally purchase animal blood in the United States, but a recipe for black pudding follows. Since you are more likely to buy a premade pudding, be sure to slice the sausage thickly and reheat it gently, as it's crumbly.
3½ cups blood (pig's or sheep's)
1½ cups shredded suet
1 cup whole milk
2/3 cup oatmeal
3 onions, finely chopped
1 tablespoon salt
½ teaspoon cayenne pepper
1 teaspoon basil
¼ teaspoon nutmeg
Sausage casings
Bring a large pot of water to a boil. Mix all the ingredients together in a large mixing bowl. Stuff the casings