Homemade haggis - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless lamb shoulder or breast, cut into pieces or use ground lamb |
| ½ | pounds | Lamb liver, cut into pieces |
| ½ | cup | Water |
| 1 | small | Onion, coarsely chopped |
| 1 | large | Egg |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Ground black pepper |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | cup | Old-fashioned rolled oats |
Directions
1. Heat oven to 350'F. Grease an 8½-by 4 ½-inch loaf pan.
2. In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined.
3. Spoon lamb mixture into the greased pan; pat surface to level.
Bake 45 to 55 minutes or until center feels firm when gently pressed.
Cool 5 minutes in pan; unmold onto platter; slice and serve.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>