Food Network: Haggis

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Haggis
Recipe courtesy Alton Brown

Ingredients
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in
cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook
these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or
skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and
toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the
cooking water so the mixture binds. Remove the stomach from the cold salted water
and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork
to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful

not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.