INGREDIENTS

INSTRUCTIONS

This recipe make enough to serve 6-10. If you are able to find a sheep's
stomach, double the amounts. Rinse and repeat till clean. *Anne's note, I
would increase both the pepper & onion; most of the haggis I've eaten makes
liberal use of these ingredients If the butcher has not trimmed the heart,
liver and lungs do that first. (Cut the heart open to rinse it so it may
cook more quickly.) Put them in a large pot with 1 to 1/2 cups water, bring
to a boil and simmer for about an hour and a half. Let it all cool and keep
the broth. Run the liver and heart through the meat grinder. Take the lungs
(lights) and cut out as much grisly part as you can and run them through a
grinder too. Next put the raw beef suet through the grinder. As you finish
grinding each thing, put it in the big pot. Peel, slice and chop onions and
then add them to the meat in the kettle. Add the salt and spices and mix.
Toast or brown oatmeal lightly in heavy bottomed pan on top of the stove.
Add to pot and mix thoroughly. Add 1 to 1/2 cup broth left from boiling the
meat. Check if it sticks together when you grab a handful of the mixture.
If not, add more broth so that it holds together. Stuff in plastic baking
bag till about 3/4 full. If you are using a sheep stomach, have the smooth
side out and stuff it about 3/4 full and sew up the opening. Wrap in
cheesecloth so that when it is cooked, you can handle it. Prick with a
skewer (so it won't explode from the steam). (You may wish to do this
occasionally early on when cooking). Fill large pot with at least 1 gallon
of water and bring to a boil. Boil gently for 4 to 5 hours. Serve with
neeps (turnips) or clapshot (mashed turnips & potatoes) SERVES:6-10
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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