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Kosher Haggis Problem Revealed

Reported by
Micheil
in soc.culture.scottish

The two concepts of Kosher Haggis appear to be mutually incompatible. Here are a traditional Haggis and a Clapshot recipe, followed by the requirements for kosher. Finally, I'm going to try to devise a haggis that would work with kosher requirements fulfilled as I understand them - and I have cooked kosher in the past when I had an Orthodox Jew stay with me. including a Rabbi coming round to boil all the utensils and ensure that no "trayf" (unclean) practices took place.

Of interest, although I don't know how they vary, but I assume they must be very similar, are the Muslim designations of "hallal" (kosher) and "harram" (trayf). I'm sure a Jewish or a Muslim butcher's establishment would be conversant with any differences between the two sets of practices.

Haggis & Clapshot  -  Kosher Requirements  -  Kosher Haggis & Clapshot

Haggis

This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve), accompanied by the traditional Black Bun, Het Pint and Shortbread. It is really a large round sausage; the skin being a sheep's paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional 'sgian dubh' (black stocking knife) and accompanied by small glasses of neat Scotch whisky. This recipe dates from 1856.

• 1 cleaned sheep or lamb's stomach bag
• 2 lb. dry oatmeal
• 1 lb. chopped mutton suet
• 1 lb. lamb or venison liver, boiled and minced
• 2 c. stock
• sheep heart and lights, boiled and minced
• 1 large chopped onion
• 1/2 tsp. cayenne pepper
• 1/2 tsp. allspice
• 1/2 tsp. salt
• 1/2 tsp. pepper
   

1. Toast oatmeal slowly until crisp.
2. Mix all ingredients (except stomach bag) together; add stock.
3. Fill bag to just over half full, press out air, sew up securely.
4. Have ready a large pot of boiling water.
5. Prick the haggis all over with a large pin so it doesn't burst.
6. Boil slowly for 4 to 5 hours.
7. Serve with Clapshot.

Clapshot

Clapshot is delicious with Haggis. A traditional Orkney dish, it is widely eaten in the North of Scotland.

• 1 lb. potatoes
• 1 lb. white or yellow turnips (or swedes)
• 4 chopped shallots, or
• 1 tbs. chopped chives
• 1 tbs. butter or dripping, heaped
• salt and pepper to taste
• sprinkle of mace or nutmeg if desired
   

1. Boil potatoes and turnips separately, drain.
2. Mash very well, adding all other ingredients.
3. If desired, add sprinkle of mace or nutmeg.
4. Season to taste, serve hot.

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Requirements for Kosher Meat

Where Koshering Comes From

The term kosher means "clean, fit or proper." Its origins can be traced back to ritual requirements referenced in the Bible. These rituals were highly regarded and are still followed today, thousands of years later. The exacting attention to preparation and unmatched old world flavor explain why more than two-thirds of all kosher products are bought by non-Jewish consumers for their superior quality and excellent taste.

The Kosher Process

Only healthy animals can be slaughtered for use in kosher foods. Kosher species must have split hooves and chew their cud; this includes cattle, sheep, goat and deer. "Thou shalt kill of thy herd and of thy flock which the Lord hath given thee as I have commanded thee." (DEUT.XII, 21)

Each animal must be properly killed, following the biblical mandate that one must not cause pain or suffering to any living creature. The animal is thoroughly examined by a highly trained kosher inspector for adhesions, cuts or bruises. If defects are discovered, the meat is rejected.

Only the forequarters of the animal are used for kosher processing, including the chuck, rib, navel, brisket and shank. From these pieces, specialists carefully remove the veins, arteries and certain non-acceptable fats. Bessin products are made with 100 percent pure beef from the finest cuts of cattle and use no fillers, extenders or MSG. One can be assured that only the highest quality meat is used in the kosher manufacturing process.

Once the deveining process is complete, the meat goes through the act officially called "koshering." This phase begins with soaking the meat in water for about 30 minutes to further remove blood or impurities. After the meat is soaked, it is thoroughly salted. The salted meat then stands and drains for one hour, when it is rinsed thoroughly. Kosher requirements stipulate that meat must be washed every 72 hours following slaughter until it is actually "koshered."

Non-kosher meats do not undergo this "soaking and salting" process. To receive the "kosher" certification, manufactured meat must be produced under the strict supervision of specially licensed kosher inspectors.

Dairy products cannot come in contact with kosher meat products. Therefore, any fillers, such as milk powder in sausage, are strictly forbidden.

The kosher inspector also makes certain all items in the sausage making process are certified kosher; this includes all manufacturing equipment, food ingredients (i.e., spices, meat), etc.

Watchful Inspection

Kosher inspection begins while the animal is still alive and continues until the finished product leaves the plant. This system operates under the diligent and watchful supervision of kosher inspectors, who stringently control the process from slaughter through shipping. The product is continually inspected throughout every step of the process.

Strict Quality Control

The kosher inspection emblem on kosher products indicates that the process is under the control of a supervising Rabbi. The symbol is normally a Star of David (Magen David) and the three Hebrew characters for K-SH-R. Meat products should also bear the national government inspection emblem. This double inspection represents the most highly regarded quality controls in the meat industry.

Because kosher represents a set of safety rules devised for a people living in a hot climate several thousand years ago, kosher food can be considered safe and made without some of the perfectly revolting shortcuts and tricks used by many non-kosher manufacturers.

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Kosher Haggis

In this version I have rermoved all trayf ingredients and substituted soy sauce to add taste. In the event that soy sauce is unacceptable, I would suggest using an approved gravy-style additive similat to Oxo, Bovril or Maggi. I'm not familiar with the North American equivalents as I have usually found the above with no dificulty, but given the Jewish predilection for artificial bacon bits (squeal of horror!) someone must have devised an acceptable substitute for Oxo.

• 1 clootie (means a little cloth). A plain linen dish towel would be an acceptable substitute.
• 2 lb. dry oatmeal
• 1 lb. chopped mutton fat, rendered, or suet, which is the cleanest fat on the animal's body.
• 1 to 1 1/2 lb. lamb or venison liver, boiled and minced
• 2 c. stock
• 1 large chopped onion
• 1/2 tsp. cayenne pepper
• 1/2 tsp. allspice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsps soya sauce. *

Kikkoman is the most flavourful, Yamasa has a variety created for people with heart or other problems. In my opinion the Japanese soya sauces are the best, with the Chinese makes a distant second.

1. Toast oatmeal slowly until crisp.
2. Mix all ingredients (except clootie) together; add stock.
3. Fill clootie to just over half full, press out air, sew up securely.
4. Have ready a large pot of boiling water.
5. Boil slowly for 4 to 5 hours.
6. Serve with Clapshot.

Kosher Clapshot

Clapshot is delicious with Haggis. A traditional Orkney dish, it is widely eaten in the North of Scotland.

• 1 lb. potatoes
• 1 lb. white or yellow turnips (or swedes)
• 4 chopped shallots, or 1 tbs. chopped chives
• 1 tbs. dripping, heaped
• salt and pepper to taste
• sprinkle of mace or nutmeg if desired
   

1. Boil potatoes and turnips separately, drain.
2. Mash very well, adding all other ingredients.
3. If desired, add sprinkle of mace or nutmeg.
4. Season to taste, serve hot.

I believe this would be acceptable. Any comments would be welcome.

On a personal note, I mention the Orthodox Jew who stayed with me. It was a lot of work getting my kitchen ready to cook kosher and the Rabbi who came to check out my preparations and boil my utensils, cutlery and plates for 20 minutes to cleanse them ritually was not entirely happy, believing that a Gentile would not easily grasp all the principles involved. However, it worked out fine, as because of the iron rule of Highland Hospitality I felt morally obligated to do everything I could to ensure that my guest ate safely from a Jewish point of view.

I was also impressed by the fact that this man was almost starving because of his sparse diet while staying in Vancouver. composed of kosher meat slices and bread and his adamant refusal to eat non-kosher food. (In those days, kosher establishments were few and far between.) I felt that if he could adhere so strictly to his beliefs, then it was my duty to ensure that he could maintain them as easily as possible while under my roof.

Things worked out fine, especially the bottle of Talisker he presented to me before leaving for his own home in England!

I'm also glad to report that the British Army has now addressed the question of kosher rations with thought and care to ensure that Jewish soldiers do not have to compromise their religious principles.

- Micheil

Source:
From: Micheil
Newsgroups: soc.culture.scottish
Subject: Kosher Haggis Problem Revealed
Date: Sun, 12 Dec 1999
Organization: Sprint Canada Inc.

In February 2005 a reader of The Capital Scot advised of the following:

"I read Micheil's kosher haggis recipe with great delight. However, let me point out that the paunch of a ruminant is not inherently treyf. It just needs to be kashered properly and most kosher slaughter houses don't even bother with it because there is no market for it in the Jewish community. She had gone into enough trouble already, but if she needed, she could have told the kosher slaughter house that she needed a kashered paunch ahead of time. I'm sure an understanding rabbi would have obliged her. Haggis is not conceptually too different from the Eastern European Jewish kishka.

"Practically every part of a kosher animal slaughtered properly, except for kidneys, can be kashered and consumed...even the hindquarters. In Israel they do eat the hindquarters because there is no gentile population to sell them to. So the great expense of kashering the hindquarters becomes acceptable in Israel.

"So next time she can try haggis using a paunch. She just needs to convince a shochet/rabbi to kasher one for her. It will be expensive, of course."

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Koshered Haggis for Sale?

A reader asked Do you know of anywhere I can purchase Haggis already koshered?  Regrettably, The Capital Scot was not able to find an answer to this question.  The closest one could get was the following do-it-yourself ideas.
   According to Jewish Sightseeing Another Scottish innovation: 'Robbie Burns is the poet of Scotland and there is a celebration every February in his honor,' ... 'We actually had at the synagogue a Robbie Burns night where we had a kosher haggis and a bagpiper, and someone cut the haggis with a sword.' ... haggis is 'like kishka.'
   Kosher Food Dictionary  Kishka: You know from Haggis?  Well, this ain't it.  In the old days they would take an intestine and stuff it . Today we use parchment paper or plastic.  And what do you stuff it with?  Carrots, celery, onions, flour, and spices. But the trick is not to cook it alone but to add it to the cholent (see below) and let it cook for 24 hours until there is no chance whatsoever that there is any nutritional value left.
   Much Ado About Noshing - For the Passover Write Off  Kishka - This is the Jewish answer to Haggis.  Why anyone would want to answer Haggis, I don't know.  Take an intestine (kishka is Yiddush for intestine) and stuff it with carrots, onions, celery, spices, and flour. Today, it is possible to use parchment instead of intestine.  Now, you toss the whole thing into a cholent pot and cook it....and cook it...and cook it. Cook it at least a day until it is overdone, all tastes exactly like everything else in the cholent pot, and all the nutritional value has been eliminated.  Mmmm!  Doesn't that make your mouth water?  Actually, some people fix their kishka outside of the cholent pot by either baking or boiling a reasonable length of time.  This may taste better but the concept is still too much for me.
   Update  From a reader:  I have some input regarding the 'problem' with kishkehs and cholent.  The reason they are 'overcooked' (and yes, they are) is because of a strict interpretation of a passage in the Torah, the first five books of the Bible, where it states that no work shall be done on the Sabbath.  This includes hot food preparation, lighting 'new' fires, (where a spark is involved - this is seen as 'creation') and turning on lights and driving cars (ignition).  The implementation of this rule is what fostered the 'creation' as it were of cholent, kishkehs (guts) stewed inside or out side of cholent, and other such 'overcooked' and 'non-nutritive' foods, since one can get away with simmering these over low heat for a day or more without damaging the contents beyond consumptability  I hope that helps to clarify. ... Anyone who has had cholent after a Saturday morning filled with davening (prayer) and schlepping back forth from the shul (synagogue) on foot (remember? no cars - not that driving is work, but the engine is sparking to combust the fuel!) can attest how wonderful it is to have a piping hot bowl, full of cholent redolent with meat, vegetables, and yes, overcooked kishkehs

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