Haggis
1 cleaned sheep or lamb's stomach
2 lbs. steel cut oats (not rolled oats)
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
Toast oatmeal slowly until crisp. Mix all ingredients (except stomach) together. Add stock. Fill stomach to just over half full, press out air, and sew up securely. Have ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours.
This should be served with some clapshot (boiled potatoes and turnips) and of course some single malt scotch. Lots of single malt scotch if I were to eat it.
Wayne
Bugeater Brewing Company
