*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, May 13, 2025 6:34 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Haggis #2
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Haggis #2 recipe to your favorite Save to favorite   Discuss Haggis #2 recipe Write a comment   Print Haggis #2 recipe Print this recipe   Email Haggis #2 recipe to friend Email this recipe
  Haggis #2
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 229
Ingredients:
1 Sheep's stomach bag plus the pluck (lights, liver and heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 large Onions, chopped
Instructions:
salt and pepper about 1/4 pint beef stock Soak the stomach bag in
salted water overnight. Place the pluck (lights, liver and heart) in
a saucepan with the windpipe hanging over the edge. Cover with water
and boil for 1 1/2 hours. Impurities will pass out through the
windpipe and it is advisable to place a basin under it to catch any
drips. Drain well and cool. Remove the windpipe and any gristle or
skin. Mince the liver and heart with the mutton. (Add some of the
lights before mincing if you wish.) Toast the oatmeal gently until
pale golden brown and crisp. Combine with minced mixture, suet and
onion. Season well and add sufficient stock to moisten well. Pack
into the stomach bag, filling it just over half-full as the stuffing
will swell during cooking. Sew up the bag tightly or secure each end
with string. Put an upturned plate in the base of a saucepan of
boiling water, stand the haggis on this and bring back to the boil.
Prick the haggis all over with a large needle to avoid bursting and
boil steadily for 3 to 4 hours. Makes 6 to 8 servings.
Rate this recipe:  
Featured Recipe
» Fruit Compote Pie - Glorious Liqueurs
Category: Misc
Hits: 204
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com