Haggis (brad)

Yield: 1 Servings

Measure Ingredient
1 \N Sheep's paunch
\N \N Heart,lung,liver of sheep
\N \N Salt
\N \N White pepper
\N \N Hot red pepper (cayenne preferred)
1 pounds Beef suet
⅛ teaspoon Nutmeg
2 \N Onions, chopped
6 ounces Oatmeal, toasted
¾ pint Beef stock

Clean the paunch thoroughly and then turn it inside out.

Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver.

Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling! -- Brad and/or Dri Los Angeles, California

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