Title: Surly Pierre's Haggis
Categories: British Offal Sausage Pork
Yield: 12 Servings

1		Sheep's pluck -- *
3	lb	Beef liver
1	lb	Chicken livers
2		Lamb shanks
1/2	lb	Beef heart
2		Cubes
2		Cubes
2		Cubes
1	lb	Beef suet
4	sl	Bacon/smoked salt pork --
		Chopped and fried
4	lg	Yellow onions -- chopped
		Fine
2	c	Old-fashioned oatmeal (NOT
		Instant)
1	c	Steel-cut oats
2	tb	Sea salt
4	ts	Cracked black pepper
1	tb	Cracked red pepper
4		Cloves garlic -- crushed
1	ts	Thyme
1	ts	Rosemary
2	ts	Sage
4	tb	Parsley
		Chicken bouillon
		Beef bouillon
		Vegetable boullion

*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 ~1.5 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.

Recipe By : Great Great Grandma Gairns (modified)

From: Ellen Court Date: 10 Apr 97 Foodwine List (Ask Karen For Write-Access!) Ä

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