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.
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By buyhaggis
Scotland
on December 04, 2011
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I tried this using both MacSweens haggis and Grants tinned haggis and it was very tasty indeed!
By fd0198
on April 29, 2011
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This is in response to the comment about sheep's lungs. I read somewhere it's illegal to sell lungs, in general, in the U.S.
By Willjohn
on February 04, 2011
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All I can say is if this was standard fare in Glasgow in 1870, I am not surprised my Scottish great grandfather jumped ship in Australia.
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