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HAGGIS (TRADITIONAL STYLE)




Source of Recipe


unknown


List of Ingredients




1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250 g beef Suet
150 g oatmeal (this is REAL oatmeal, not the instant Quaker Oats kind)
salt and black pepper
a pinch of cayenne
150 mls of stock/gravy



Recipe



1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.

2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.

3. Mince the heart and lungs and grate half the liver.

4. Chop up the onions and suet.

5. Warm the oatmeal in the oven.

6. Mix all the above together and season with the salt and pepper. Then add the cayenne.

7. Pour over enough of the pluck boiled water to make the mixture watery.

8. Fill the bag with the mixture until it's half full.

9. Press out the air and sew the bag up. Puncture the bag all over with a small pin, so it won't explode.

10. Boil for 3 hours without the lid on.

11. Serve with neeps and tatties.