230mins plus soaking
Main Course Dairy Free Eggless Scotland British
teasp Black Pepper
teasp Cayenne Pepper
Wash the sheep stomach well, rub with salt and rinse thoroughly. Remove the
and any excess fat then soak in cold salted water for several hours.
Place the sheep's heart and liver
in a large saucepan, cover with cold water and bring
to a boil. Reduce the heat, cover and simmer for 30 minutes.
Chop the heart coarsely and finely chop the liver.
Heat a large frying pan (without any fat) add the oatmeal and cook over a medium
heat until lightly toasted.
In a large bowl, mix together all the ingredients
(apart from the stomach) until well
Turn the stomach inside out, then loosely stuff with the oatmeal mixture, but only
to about two-thirds full as the oatmeal expands in cooking.
Press any air out of stomach and truss securely. Place the stuffed stomach in a large
saucepan, cover with boiling water bring back to the boil, then reduce the heat
and simmer for 3 hours, uncovered, adding more boiling water as necessary.
Prick stomach several times with a sharp needle when it begins to swell to
prevent it from bursting.
To serve - drain well, transfer to a warmed platter, remove the trussing strings
and serve with a spoon.
served with neeps
Types of Offal
Recipes with Alcohol