Cajun haggis

Yield: 12 Servings

Measure Ingredient
1 \N Sheep's lungs (may be omitted if not available outwith Louisiana)
1 \N Sheep's stomach
1 \N Sheep heart
1 \N Sheep liver
½ pounds Fresh suet (kidney leaf fat is preferred)
¾ cup Oatmeal (steel cut; not rolled oats)
3 \N Onions; finely chopped
1 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Cayenne
½ teaspoon Nutmeg
¾ cup Stock

Cameron, a.k.a. - BEGG⅖@... Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into 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.

One can eat it at this stage, but we Creole Scots go a step further: Heat the skillet red hot with an oxy/propane torch. Throw in chunks of the haggis, burning to a crisp on all sides. Serve on a bed of fresh green cayenne peppers. Eat with chopsticks. Wine suggestion: Mulled Asti Spumante.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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