| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Meats |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork fat or salt pork |
| 1 |
lb |
Pork liver, approx 3 lb |
| 1 1/2 |
c |
Rolled oats |
| 2 |
t |
Salt |
| 1/2 |
t |
Pepper |
INSTRUCTIONS
This New Brunswick recipe reflects a change in the traditional haggis
~ a change which recent Scottish arrivals consider akin to sacrilege.
Directions: Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes and
fry out the fat from the pork or salt pork fat. Pour off the grease as
it accumulates. When the pieces are golden brown and crisp they are
called "crackin's in Ontario, or "Kips" in the Maritimes. Drain well.
Cool. Wash the pork liver and place in a large pot. Cover with boiling
water and boil for about 1 hour, or until a fork can easily be
inserted. Remove liver and allow to cool. Reserve liquid. Put cooled
liver and 2 cups of cracklin's through the food grinder. Mix together.
Stir in the oats, salt and pepper. Add sufficient cooking liquid to
hold mixture together. Press into prepared loaf pan, cover with waxed
paper and foil. Steam for 1 hour. Cool. To Serve, slice 1/2 inch thick
and pan fry until golden brown on both sides. Serve piping hot. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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