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Haggis

Recipe courtesy Alton Brown

Prep Time:: 30 min
Inactive Prep Time:: 12 min
Cook Time:: 5 hr 0 min

Level:: Difficult

Serves:: Depends on how much you throw

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.

Haggis

Recipe courtesy Alton Brown

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.

Printed from FoodNetwork.com on 10/09/2008