Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Haggis Sausage




Source of Recipe


Tudor Times


List of Ingredients




- 1 sheep’s stomach – or ox secum -- cleaned thoroughly – scalded, turned inside out and soaked overnight in cold salted water.
- 2 onions – chopped finely
- Heart and lungs of one lamb (liver – optional)
- Beef/lamb trimmings – fat, and lean
- Seasoning:

1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried coriander
1 teaspoon mace
1 teaspoon nutmeg
oz (280 g) oatmeal
-Stock from lungs and trimmings




Recipe



Wash the lungs and heart (and liver). Place in large pan of cold water and bring to the boil. Place trimmings in another pan of water. Cook both for about two hours.

Remove meat from pan, strain off the stock and put to one side. Mince the lungs, heart, liver and trimmings. Put all the meat in a bowl, add the finely chopped onions, oatmeal, and seasoning. Mix well and add enough stock to moisten the mixture. It should have a crumbly porridge-like consistency and taste of a blend of spices but not too peppery.

Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick it so it doesn’t explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for three hours without a lid. (Keep adding more water to keep it covered.)

To serve, cut open the haggis and remove the casing. Serve with Neeps and Tatties (mashed swede or turnip, and mashed potatoes).