what is haggis anyway?I mean, everyone's all like 'ewww, it's sheeps stomachs!' but what the hell do they think hot dogs are? and sausage skin is intestine too, so what's the big deal?
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zog why change it now?,
Sun 14 Mar 2004, 2:47,
archived)
My point exactly.If it tastes good, who cares what it is made from - that's my motto.
"1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver (you can substitute a selection of organ meats)
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12."
("1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver (you can substitute a selection of organ meats)
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12."
Mystery_Bob,
Sun 14 Mar 2004, 2:53,
archived)