Title: Nova Scotia Pot Haggis
Categories: Canadian, Beef, Lamb, Offal
Yield: 4 Servings
125 g Liver (lamb or beef)
2 Lamb's hearts -OR-
1/2 Beef heart
1 lg Onion
50 g Beef suet
125 ml Oatmeal (not rolled oats)
Salt and freshly ground
Black pepper
The traditional haggis is prepared from sheep's liver, "lights" and
heart and is cooked in the stomach bag. However, this requires a great
deal of preparation and the meats are hard to get. The following
recipe - known as Pot Haggis - tastes almost as good and is easy to
make.
Trim the fat and vessels from the heart and add to liver and sliced
onion and simmer in about 250 mL of water or beef broth until tender.
When cool, chop meat and onion finely. Put the oatmeal in a frying pan
and stir over medium heat until lightly brown. Mix the meat, onions,
seasonings, oatmeal and enough broth from the meat to make a soft
dropping consistency. Place in a greased pudding basin and cover with
foil. Steam for 2 hours and serve with mashed turnips and potatoes.
