| previous | next |
Title: Lamb Haggis
Categories: Entree British Lamb Offal
Yield: 6 Servings
| 1 | Sheep's (or lamb's) stomach well rinsed and fresh | |
| 6 | oz | Coarse or pinbead oatmeal (not porridge or rolled oats, or y |
| 1 | Sheep's pluck (the liver, heart and lungs) | |
| 1 | lb | Suet (the fat which surround the kidneys-can be lamb or beef |
| 1 | lb | Onions |
| Salt and pepper. |
The Haggis, is quite simply a large boiling sausage stuffed with oatmeal and a variety of meats flavored with onion. The meats need not be mutton offal; There are recipes which replace it with lean mutton,and others which use venison offal. It can also be made without the stomach bag- cook the mixture very gently in a coovered pan for 3 hours,stirring regularly so that it does not stick. The haggis mix can also be put in a pudding bowl with wax paper tied over it,and then steamed over boiling water for 3 hours. It will be excellent, but so authentically barbaric. SERVES: 6 TIME--:If you have to do preparing 1-2 hours,plus 3hours cooking. Preheat the oven to 400F. You need lots of elbow room and a large stewingpan.Tackle the stomach bag first. Turn it inside out; then scrub and scrape it in several changes of cold water. Scald it and leave it to soak for a few hours in water and salt. Put the oatmeal, well spread out on a baking tray, to toast golden brown in the oven for 10 minutes.
Wash the pluck well. Drain the liver and heart of its blood (the butcher will have most likely done this anyhow)If you cannot get the lungs, the kidney or tongue will do instead. Put the pluck into cold salted water,Boil,then skim and simmer for 1 hour.
Drain the pluck and check it, removing the black bits and veins. Grate the liver and chop the rest of the meat.(You maynot need all the liver half is usually enough) Chop the suet, and rub out the membrane scraps with well-floured hands.Mince the onions fine. Mix the meats,suet,and onions together,and spread them out on the table. Sprinkle the oatmeal on top. Season with salt and a heavy hand on the pepper mill. Here some add lemon juice, cayenne pepper, and a selection of herbs. The secret lies in the proportions,and you will soon establish your own preference.
Mix the whole lot together and stuff it into the stomach bag, or the sausage skin, that is available in some specialty stores in North American (just don't tell a Scot, you're doing this!). The stomachbag will be a little over half filled, but this is to allow room for the oatmeal to swell.Moisten with good stock- to make the mixture look juicy.Press out the air and sew the bag up.
Put the haggis on an upturned saucer in a pan of boling water or stock. Heat gently; do not allow to reboil. Prick the bag with a needle when it first swells. Simmer for 3 hours if the haggis is a large one. When you want to reheat it, simmer it for an extra hour.
Serve the haggis with clapshot-which is a well-seasoned and buttered puree
of mashed rutabagas SUGGESTIONS: You can make a haggis mixture with liver,onions and oatmeal
alone,using the pan or bowl method mentioned.If you cannot get the offal
use mutton or stewing lamb.The suet should not be omitted, but can be
replaced with well minced beef, or pork kidney.
Haggis also reheats beautifully---just scoop it out of it's coverings into
a saucepan,add a little extra water,and heat it up gently.
Robert Burns Day For special help; send me a packet: Landline BBS VE3WBZ BBS
: Janet Coggon or Peter Coggon Packet Radio PBBS........: VE3WBZ @
VE3YRA.#SCON.ON.CAN.NA.
previous next