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

American Haggis




Source of Recipe


the web


List of Ingredients




2 lbs lamb roast , chopped into one-inch pieces
1 beef heart and 1 beef kidney
2 lbs. beef liver
1 cup pin oats (NOT Quaker Oats!)
3 onions, finely chopped
2 teaspoons salt
1 tablespoon freshly ground pepper
1 teaspoon cayenne
1 teaspoon nutmeg
1 cup beef stock
1 intact sheep stomach


Recipe



Wash the stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out (rough side out) for stuffing.

Cover heart, liver and kidney with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Coarsely chop the organ meats and add with chopped lamb roast to a food processor and pulse several times to chop fine and blend. Meanwhile, toast the oatmeal in a skillet, stirring frequently, until golden. Combine all the ingredients and mix well in a very large bowl. Loosely pack the mixture into the stomach, but only to about two-thirds full. (Remember, oatmeal expands in cooking.)

Press any air out of stomach and truss securely. Place the stuffed stomach into a very large stock pot of boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell (this keeps the bag from bursting).

Place on a hot platter, removing trussing strings. Douse during ceremony with good whisky and serve with a spoon.

NOTE: If you cannot find a whole stomach, spoon the uncooked mix into a well-greased, large pyrex bowl and place several layers of heavy-duty aluminum foil against the surface of the Haggis. Place on a strong wire rack over a large pan of water and steam in a 375-degree (F) oven for about 3-4 hours, adding water often.