| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Sheep's stomach bag | |
| Sheeps's lungs (optional) | ||
| 1 | Sheep's heart | |
| 1 | Sheep's liver | |
| 1/2 | lb | Fresh beef suet |
| 3/4 | c | Steel-cut oatmeal |
| 3 | md | Onions, minced |
| 1 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | pn | Cayenne (more for the c-h) |
| 3/4 | c | Stock or gravy |
INSTRUCTIONS
>From K. Rhodes: Take the stomach bag and wash thoroughly with cold water. Turn inside out. Scald in boiling water. Scrape with a knife. Put aside in cold salted water for several hours or overnight. Cover the liver, heart, and lungs (if used) with cold water. Bring to a boil. Reduce heat and simmer for 90 minutes. Cool. Toast the oatmeal in a shallow pan in a slow oven, shaking occasionally. Cut away hte gristle and pipes from the meat. Chop up the heart and lungs (if used). Grate the liver with a coarse grater. Mince the suet. Mix heart, lungs, liver, suet, toasted oatmeal, minced onion, salt, pepper, and cayenne together with 3/4 cup of the stock the meat cooked in (or 3/4 cup good gravy, if you happen to have some left over). Add more salt and pepper if desired. Fill the stomach bag about 2/3 fulls. There should be enough room for the oatmeal to swell. Press the air out of the bag and sew up securely. Put it into a pot of boiling water. When it begins to swell, prick several times with a needle so it won't burst. Boil for three hours, uncovered, adding more boiling water as needed to keep the level up over the haggis. Place the haggis on a hor platter. Remove the threads, and serve with a spoon. Traditionally, haggis is served with "neeps and nips" (turnips and nips of Scotch) as well as mashed potatoes. Posted to CHILE-HEADS DIGEST V3 #212, by justme3@ix.netcom.com (Kevin Rhodes) on Wed, 15 Jan 1997.
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