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Haggis Recipe

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Contributor:  
Contributor:  
Bob Braun - aka Bobby

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water

heart and lungs of one lamb

450g/1lb beef or lamb trimmings, fat and lean

2 onions, finely chopped

225g/8oz oatmeal

1 tbsp salt

3 tbsp ground black pepper

1 tsp ground dried coriander

1 tsp mace

1 tsp nutmeg

water, enough to cook the haggis

stock from lungs and trimmings

Directions:
Directions:
Preparation:

Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.

When cooked, strain off the stock and set the stock aside.

Mince the lungs, heart and trimmings.

Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.

Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

Personal Notes:
Personal Notes:
To serve on Burns Night: Slice the haggis and and grill both sides in butter. Serve with neeps and tatties and a wee dram of your favorite single malt (Lagavulin recommended) while reading Robert Burns' Address to a Haggis.

 

 

 

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