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Haggis HT MC Scottish 230mins plus soaking
Serves 4 Hot Offal Main Course Dairy Free Eggless Scotland British Europe
Ingredients: 1 Sheep's Stomach
Salt
1
Sheep's Heart
1
Sheep's Liver
225g/8oz
Fresh Suet
75g/3oz
Oatmeal
1
teasp Salt
½
teasp Black Pepper
½
teasp Cayenne Pepper
½
teasp Nutmeg
180ml/6fl.oz
Stock
Instructions
1.
Wash the sheep stomach well, rub with salt and rinse thoroughly. Remove the
2.
Place the sheep's heart and liver
in a large saucepan, cover with cold water and
3.
Chop the heart coarsely and finely chop the liver.
4. Heat a large frying pan (without any fat) add the oatmeal and cook over a medium heat until lightly toasted.
5.
In a large bowl, mix together all the ingredients
(apart from the stomach) until well
blended.
6.
Turn the stomach inside out, then loosely stuff with the oatmeal mixture, but
7.
Press any air out of stomach and truss securely. Place the stuffed stomach in a
8. Prick stomach several times with a sharp needle when it begins to swell to prevent it from bursting.
9. To serve - drain well, transfer to a warmed platter, remove the trussing strings and serve with a spoon.
Traditionally served with neeps 'n tatties.
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