Mock haggis

Yield: 4 Servings

Measure Ingredient
8 ounces Beef liver, sliced
4 ounces Beef suet, shredded
4 ounces Pinhead oatmeal
5 ounces Onion, chopped
Black pepper, freshly ground
2 teaspoons S, salt

Boil the liver and onion in a little water for 15min. Toast the oatmeal until light golden brown. Put the liver and onion through a grinder or mincer or chop slightly in a food processor. If you do use a processor, don't turn the mixture into puree! Make the volume of the onion and liver liquid up to 8 fl. oz. with water or stock. Mix everything together with about level 2 tsps. salt and a lot of ground pepper. (You can of course add other seasonings such as cayenne.) Press into a greased bowl, cover and steam for two hours. Can also be cooked in a pressure cooker in about half an hour. Serve with the usual mashed potatoes and turnip.

Recipe by: : Traditional Scottish - adapted by C Begg.

Posted to CHILE-HEADS DIGEST V3 #212, by justme3@... (Kevin Rhodes) on Wed, 15 Jan 1997.

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