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Yield: 6 servings

1sheep's stomach, thoroughly cleaned
liver, heart, and lights (lungs) of the sheep
1 lb beef suet
2 lg onions
2 tb salt
1 ts freshly ground black pepper
1/2 ts cayenne or red pepper
1/2 ts allspice
2 lb dry oatmeal (the old-fashioned, slow-cooking kind)
2 or 3 cups broth (in which the liver, heart and lights were cooked)

What you need: Canning kettle or a large spaghetti pot, 16- to 20
quart size with a lid to fit it Meat grinder Cheesecloth What to
do: If the butcher has not already cut apart and trimmed the heart,
liver and lungs, do that first. It involves cutting the lungs off
the windpipe, cutting the heart off the large bloodvessels and
cutting it open to rinse it, so that it can cook more quickly. The
liver, too, has to be freed from the rest. Put them in a 4-quart
pot with 2 to 3 cups water, bring to a boil, and simmer for about
an hour and a half. Let it all cool, and keep the broth. Run the
liver and heart through the meat grinder. Take the lungs and cut
out as much of the gristly part as you easily can, then run them
through the grinder, too. Next, put the raw beef suet through the
grinder. As you finish grinding each thing, put it in the big
kettle. Peel, slice and chop the onions, then add them to the meat
in the kettle. Add the salt and spices and mix. The oatmeal comes
next, and while it is customary to toast it or brown it very lightly
in the oven or in a heavy bottomed pan on top of the stove, this
is not absolutely necessary. When the oatmeal has been thoroughly
mixed with the rest of it, add the 2 cups of the broth left from
boiling the meat. See if when you take a handful, it sticks together.
If it does, do not add the third cup of broth. If it is still
crumbly and will not hold together very well, add the rest of the
broth and mix thoroughly. Have the stomach smooth side out and
stuff it with the mixture, about three-quarters full. Sew up the
openings. Wrap it in cheesecloth,so that when it is cooked you can
handle it. Now, wash out the kettle and bring about 2 gallons of
water to a boil in it. Put in the haggis and prick it all over with
a skewer so that it does not burst. You will want to do this a
couple of times early in the cooking span. Boil the haggis gently
for about 4 or 5 hours. If you did not have any cheesecloth for
wrapping the haggis, you can use a large clean dishtowel. Work it
under with kitchen spoons to make a sling with which you can lift
out the haggis in one piece. You will probably want to wear lined
rubber gloves to protect your hands from the hot water while you
lift it out with the wet cloth. (You put the dish cloth in the pot
only after the haggis is done; you do not cook the towel with the
haggis as you would the cheesecloth.) Note: Even if the butcher
has cleaned the stomach, you will probably want to go over it again.
Turn the stomach shaggy side out and rinse. Rub it in a sinkful of
cold water. Change the water and repeat as many times as necessary,
until the water stays pretty clear and handling it does not produce
much sediment as the water drains out of the sink.


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