Ingredients:
1 medium sheeps stomach* * cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water |
1 medium heart and lungs of one lamb |
1 pound beef or lamb trimmings, fat and lean |
2 medium Onions, finely chopped |
8 ounces oatmeal |
1 tablespoon salt |
1 teaspoon ground black pepper |
1 teaspoon ground dried coriander |
1 teaspoon mace |
1 teaspoon nutmeg |
1 Cup water, enough to cook the haggis |
1 Cup stock from lungs and trimmings |
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Preparation / Directions:
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes)
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