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LOCATION: Recipes >> Variety Meats >> Haggis 08

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Haggis in a Pudding Basin
Yield: 6-8 servings

225 g liver
175 g oatmeal
2 medium onions
225 g minced lamb
175 g shredded suet
pinch grated nutmeg

Put the liver in a saucepan and cover with cold water. Bring to
the boil and boil for 5 minutes. Drain the liver, reserving 4
tablespoons of the water. Toast the oatmeal under the grill or in
the oven until it is golden brown. Allow to cool slightly.
Meanwhile, mince the liver with the onions. Add the oatmeal, minced
lamb, suet, nutmeg and the reserved cooking liquid to the minced
mixture and combine thoroughly. Spoon into a greased pudding basin
and tie a lid of greased greaseproof paper and foil on top. Make
a pleat in the lid to allow for expansion. Steam the haggis for
3 hours, replenishing the boiling water when necessary. Serve hot
with bagpipes and plenty of Scotch whisky. Yield: 6-8 servings

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