johnmartin
Active Member
This one has a Scottish flavour.
johnmartin said:This one has a Scottish flavour.
Dave Payn said:Wouldn't it be easier with tins of Grant's haggis? ;-)
Nae brains used tae mak' a Haggis. Here's the traditional recipeNadia said:sheeps brains.. how cute![]()
Or, alternatively, get up early and go and catch your own :shock: :wink: :lol:johnmartin said:Nae brains used tae mak' a Haggis. Here's the traditional recipeNadia said:sheeps brains.. how cute![]()
Ingredients
1 Sheep's paunch (stomach)
2 lb. dry oatmeal
1 lb. suet, shredded
1 lb. lamb's liver
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt
Procedure Pull the sheep's paunch inside out and scrape it clean. Pull
it back right-side out. Boil the liver and parboil the onion. Save 2
1/2 C of the stock. Mince the liver and onion together. Lightly brown
the oatmeal. Mix all the ingredients together, along with the reserved
stock. Fill the paunch with the mixture, pressing it down to remove
the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12, or provides a taste of Haggis for a larger group.
Exactly Peter, and just to get some practice in try here for some more haggis related shennanigans.PeterBale said:Or, alternatively, get up early and go and catch your own :shock: :wink: :lol: