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Haggis Recipe

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This recipe for Haggis, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
keith sparks

Category:
Category:

Ingredients:  
Ingredients:  
Set of sheep's heart, lungs (banned in the US) and liver (cleaned by a butcher)
One beef intestine
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
teaspoon pepper
One teaspoon nutmeg
teaspoon mace

Directions:
Directions:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool. Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!) Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure. Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin. Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavor, you can add some nutmeg to the potatoes and allspice to the turnip/swede.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-1.5 hrs
Personal Notes:
Personal Notes:
epicurious.com

 

 

 

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