Ingredients: |
Ingredients: 1 lb beef heart, cut into 2-inch-wide strips
1 lb beef liver
1/2 lb lamb stew meat, cut in 1-inch cubes
1 1/2 cups peeled and finely chopped yellow onion
4 tbsp Scots whisky
2 cups oatmeal, toasted on a cookie sheet in a 375º oven for 10 min.
Seasoning:
2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme, whole
1/2 tsp dried rosemary
1/4 tsp freshly grated nutmeg
The Casing:
3 beef CAPS (Talk to a sausage shop about these.)
1 cup distilled white vinegar
1/2 tbsp salt for soaking
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Directions: |
Directions:Place the beef heart in a 4-quart covered pot and cover with cold water. Simmer, covered, for 1 hr & 10 mins. Add the beef liver and lamb stew meat, cover and simmer for 20 mins. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely. In a large bowl mix all ingredients, except for beef caps, vinegar, and salt for soaking. Mix well and set aside.
Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1/2 hr. Drain them and rinse very well, inside and out.
Divide meat mixture into three parts. Fill the beef caps with meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or sharp fork. Place in a steamer and steam for 1 hr & 20 mins.
Serve the Haggis, sliced, with beef or lamb gravy. |
This recipe for Haggis is from