| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Scottish |
Meats, Rice, Lamb |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless lamb shoulder or |
|
|
Breast, cut into pieces, or |
|
|
Use ground lamb |
| 1/2 |
lb |
Lamb liver; cut into pieces |
| 1/2 |
c |
Water |
| 1 |
sm |
Onion; coarsely chopped |
| 1 |
lg |
Egg |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Pepper, black |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Ginger, ground |
| 1/8 |
ts |
Cloves, ground |
| 1/8 |
ts |
Nutmeg, ground |
| 1 |
c |
Oats, rolled, old fashioned |
INSTRUCTIONS
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb,
the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and
nutmeg until well combined. Add the remaining half of the lamb and the
oats; process until well combined.
Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to
55 minutes or until center feels firm when gently pressed. Cool 5 minutes
in pan; un-mold onto platter; slice and serve.
Notes: This skinless haggis is planned for American tastes, yet contains
many of the ingredients found in the real thing. You can un-mold the loaf
and serve it in place of the purchased haggis recipes.
Source: Country Living, March, 1991
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”