Mock haggis
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.