Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Scotch Haggis
Ingredients
Directions
Prepare
Chop the onions and suet very finely.
Wash the oatmeal and mix all ingredients together thoroughly.
Cook and serve
Place the mixture in a floured bag and boil for two hours.
Slice when cold and fry in hot lard.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Onion + beeftop 7% of all pairsSmell alikemoderateCooked together17,092 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oatmeal
- Forms the bulk of the filling and absorbs fat and moisture as it cooks.
- Beef suet
- Adds fat that keeps the filling moist and rich during boiling and frying.
- Silver onions
- Add savoury flavour and moisture to the mixture.
The step that matters
Boil the mixture in a floured bag. The bag must be sealed well and the mixture packed firmly so the oatmeal cooks through evenly without water leaking in or the pudding falling apart when sliced.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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