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Haggis is
the most traditional of
all Scottish dishes,
eaten on Burns night and
washed down with a glass
of single malt Scottish
whisky.
Sheep
heart and lights, boiled
and minced
2 lbs.
dry oatmeal
1 cleaned
sheep or lamb's stomach
bag
1 lb. chopped mutton
suet
1 lb. lamb or venison
liver, boiled and minced
2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
Toast oat
meal slowly until crisp.
Mix all ingredients
(except stomach bag)
together. Add stock.
Fill bag to just over
half full, press out
air, and sew up
securely. Get ready a
large pot of boiling
water. Prick the haggis
all over with a large
pin so it doesn't burst.
Boil slowly for 4-5
hours. Serve with tatty
and snips.
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