Title: Cajun Haggis
Categories: Cajun Spice Offal Lamb
Yield: 1 Servings

1		Sheep's lungs (May be
		Omitted if not available
		Outwith Louisiana.)
1		Sheep's stomach
1		Sheep heart
1		Sheep liver
1/2	lb	Fresh suet (kidney leaf fat
		Is preferred)
3/4	c	Oatmeal ( steel cut, not
		Rolled oats)
3		Onions, finely chopped
1	ts	Salt
1/2	ts	Freshly ground pepper
1/4	ts	Cayenne
1/2	ts	Nutmeg
3/4	c	Stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. One can eat it at this stage, but we Creole Scots go a step further:

Heat the skillet red hot with an oxy/propane torch. Throw in chunks of the haggis, burning to a crisp on all sides. Serve on a bed of fresh green cayenne peppers. Eat with chopsticks.

Wine suggestion: Mulled Asti Spumante.

Cameron, a.k.a. - BEGG.4@OSU.EDU From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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