Burns Night: DC Norris Haggis Production - DC Norris

Burns Night: DC Norris Haggis Production

January 29, 2024

Author: Emma Hodgson, Marketing Executive

To celebrate the Scottish tradition of Burns night we wanted to share our recent Haggis process training trial with one of our customers in Scotland last week.

The cherished Scottish dish is a savoury pudding containing sheep’s pluck (heart, liver, and lungs), minced with onion, oatmeal, suet and spices and is traditionally cooked encased in the animal’s stomach – though now an artificial casing is used.

Haggis has long been associated with slow cooking of offal in large batches however, using our cutting-edge technology, we’ve not only significantly reduced processing time but also enhanced the overall quality of the product.

 The Challenge: Slow Cooking and Frozen Offal

The traditional method of preparing Haggis involves slow boiling to ensure thorough cooking of the sheep’s pluck.  Due to high demand during festive seasons, frozen offal is often used, further extending the cooking time. The challenge lies in avoiding burn-on and maintaining the authentic flavour.

Our Solution: DCN Jet Cook System

Working closely with our customer, who currently use four of our Jet Cook systems, we devised a solution. By leveraging our In-Tank Jet Cooks and a multi-directional agitator, we achieved a 50% reduction in processing time. What used to take 90 minutes for a 500kg batch of Haggis now takes less than 45 minutes, all while using frozen offal.

Efficiency and Energy Conservation

One of the benefits of our Jet Cook system is the significant reduction in energy consumption—approximately 50%. Our technology not only speeds up the cooking process but does so in an energy-efficient manner, aligning with sustainability goals.

Preserving Nutritional Value

Beyond efficiency gains, our system ensures the preservation of essential vitamins and proteins. When using traditional cooking methods, you risk protein denaturation due to contact with hot surfaces.  However, the rapid heating method of the Jet Cook from the centre of the vessel prevents denaturation of muscle proteins and maintains the required temperature without compromising nutritional integrity.

Conclusion: Transforming Tradition with Technology

Using DC Norris’ 50+ years of product and process knowledge, we were able to collaborate with our customer and up-date their technology and processes – making them not only faster but also more sustainable and nutritionally beneficial.

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