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Traditional Haggis

1 sheep's pluck (stomach bag)
2 lbs. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly
brown the oatmeal. Mix all ingredients together. Fill the sheep's
pluck with the mixture pressing it down to remove all the air, and
sew up securely. Prick the haggis in several places so that it
does not burst. Place haggis in boiling water and boil slowly for
4-5 hours. Serves approximately 12.

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1 of 2 people found the following review helpful:
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Suggestions for Traditional Haggis to Make it Even Better, November 10, 2005 - 02:57 PM
Reviewer: A. Davidson Amerson, Clan Chattan USA from Big Bear Lake, CA, USA
The recipe as given misses a few points which should be employed to make it even better - Traditional Haggis is made with the sheep's pluck. The pluck is the heart, lungs and liver of the sheep. Turn the stomach inside out, wash and scrape it and soak the stomach in salted water overnight. After removing any gristle and excess fat from the heart, the pluck should be simmered in water to cover for 1 1/2 hours, cooled and then finely chopped in a food processor. Reserve broth. Pinhead oatmeal is used. Take 3/4 c regular oatmeal and grind it finely in a food processor. Then brown it, stiring frequently in a griddle or in the oven until it is brown. Mix the above with 2 or 3 finely chopped white onions, 1/2lb finely chopped suet or fat from the heart, moisten thoroughly with some of the reserved broth from the pluck's boiling, add a little gravy if available, a little whisky, salt, pepper and cayenne as desired. Place in the stomach, fill 2/3 full to allow the oatmeal to expand. Tie the stomach with cotton twine, prick it with a pin or knife so it does not explode, and gently boil it for 3 hours uncovered, adding more water to keep the stomach under water. Most importantly - serve the Haggis on a silver tray accompanied, in a separate bowl mashed turnips with butter, salt and papper (neeps). Enjoy with single malt whisky (nips). The Haggis should be piped in by the Clan piper, and Burns' Address to the Haggis should be recited at the time the Haggis is served. [NOTE: unless you live on a farm or reanch, it is hard to get stomach and lungs. For the lungs, I sometimes substitute turkey gizzards - about the same amount as the liver, and for the stomach, a brown and serve oven bag. Substitutions: 1 lb heart, 1/4 lb liver, 1/4 lb giblet, 1 1/2 c oatmeal, 1/4 lb suet or fat 2 or 3 white onions, 2 T whisky, 1 t salt, 1/4 t papper, pinch cayenne.]

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