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Haggis

2 Sheep's paunches (stomach bag)
1 Ox heart
1 1/2 lb Ox liver
1 lb Lamb stewing meat
5 ts Black pepper
6 sm Chopped onions
1 lb Steel cut oats
1/2 lb Beef suet
Mixed herbs (thyme sage; basil)


Wash the paunch well and soak in cold brine for 2-3hrs. Turn it inside out and scrape with a knife. Boil the meat for 1.5hrs. Sew up the paunch with very fine string leaving a hole big enough to fill with stuffing. Chop the meat finely and mince in mixer. Dump in large mixing bowl and add pepper, mixed herbs, onions, suet and oats. Mix well and fill the paunch two thirds full with the mixture. Sew up remainder of panch. Boil in water for 3 hours. When bag becomes tight, prick all over with a sharp needle (not a knife). Remove from the pan and place on a hotplate. Move it to the table To serve, slit open and serve with mashed potatoes and mashed turnip and blended whisky.



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