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Haggis - For Carnivores
Created by Jamanda, Friday, 09 November 2007
Description Great chieftain o' the pudding-race! By Behemoth, from Hippisley Coxe's Book of Sausage
Ingredients
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  • 2 handfuls oatmeal (toasted)
  • 2 - 3 Onions
  • 8oz shredded suet
  • 1 tablespoon chopped parsley
  • grated nutmeg, black pepper cayenne, salt
  • 1 pluck (Heart, lung & liver)
Method/steps
  1. Wash & cook pluck in simmering water for 1.5 hrs.
  2. When cooked mince through with the onions.
  3. Add suet & oatmeal with plenty black pepper, cayenne & salt
  4. Add cooking water to make it sappy.
  5. Stuff into beef bungs & tie.
  6. Put into fast boiling water, pierce it with a needle when it first starts to swell.
  7. Reduce heat & boil gently for 3 hours without a lid.
Additional Tips
Served with bashed neeps and tatties. DS user dpack added: use a constrictor knot each end and leave at least 1 " of poke outside the knot (saves retying them when hot ). A dash of whisky in the mixture is nice and fine mincing the oatmeal gives a better texture than rolled oats in my humble opinion. Yum.
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