Surly pierre's haggis

Yield: 12 Servings

Measure Ingredient
1 \N Sheep's pluck, *
3 pounds Beef liver
1 pounds Chicken livers
2 \N Lamb shanks
½ pounds Beef heart
2 \N Cubes chicken bouillon
2 \N Cubes beef bouillon
2 \N Cubes vegetable boullion
1 pounds Beef suet
4 slices Bacon/smoked salt pork, chopped and fried
4 larges Yellow onions, chopped fine
2 cups Old-fashioned oatmeal (NOT instant)
1 cup Steel-cut oats
2 tablespoons Sea salt
4 teaspoons Cracked black pepper
1 tablespoon Cracked red pepper
4 \N Cloves garlic, crushed
1 teaspoon Thyme
1 teaspoon Rosemary
2 teaspoons Sage
4 tablespoons Parsley

*NOTE: To make modern sheep's pluck, sew a drawstring bag of doubled muslin (finished size 12"x18"). Wash in hot water with washing soda. Rinse three times, salt and leave overnight. Rinse thoroughly in cold water and airdry.

Washing and salting should be after every use.

Place meat in a large saucepan or Dutch oven; do not drain blood (add to pot) and cover with water. Bring to a boil uncovered, reduce heat, cover and simmer for ~1½ hours, adding water as required. Remove from heat and strain, reserve stock and return to heat. While meat cools, add boullions to stock and return to a boil for about 15 minutes. Do not reduce too far as you will need 3 - 4 cups of stock later.

When meat is cool enough to handle, remove bones and gristle. Pass all meat first through coarse blade of a grinder; then pass all meat and suet through fine blade. Place ground mixture in a large bowl and cool to room temperature.

Spread oatmeal and cut oats on a cookie sheet and place under oven broiler.

When oats begin to brown around the edges, remove and toss with a spatula to turn, return to broiler and continue until all are lightly browned.

When meat has cooled, add all other ingredients except the stock and mix dry with a pastry blender until uniformly blended. Slowly add stock, stirring constantly, until the mixture begins to clump together. Add one cup of stock to mixture. Spoon mixture into "sheep's pluck", pack lightly.

Add any remaining liquid to the top of the mixture and tie off.

Place bag in pasta cooker, pour any liquied that drained out over the bag and add water to steaming level. Cover and steam ~3 hours, adding water as necessary. Do not let boil dry! About 20 minutes before serving, remove bag in colander part of pasta cooker and allow contents to rest and drain. Open bag, turn onto platter and serve.

NOTES : If you desire a coarser texture, increase the steel-cut oats and omit the second meat grind. For a smoother texture, substitute oatmeal for steel-cut oats and add one or two beaten eggs to final mix. For festive occasions or to suit your particular taste, substitute the final cup of stock with a cup of Scotch whisky.

Recipe by: Great Great Grandma Gairns (modified) Posted to FOODWINE Digest 09 Apr 97 by Ellen Court <CourtMoss@...> on Apr 10, 1997

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