Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Stomach bag and pluck (heart
Liver and lights of a sheep
-(You can substitute a
-Selection of organ meats)
2 Onions -- peeled
2 c Pinhead oatmeal -- (Irish
-oatmeal)
1 2/3 c Suet
Salt & pepper
-trussing needle and fine
- stirng
Thoroughly wash the stomach bag in cold water. Turn
it inside out and scald it, then scrape the surface
with a knife. Soak it in cold salted water overnight.
Next day remove the bag from the water and leave it on
one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the
side into a bowl, to let out any impurities. Cover the
pluck with cold water, add 1 teaspoon of salt and
bring the water to a boil. Skim the surface, then
simmer for 1 1/2 to 2 hours. Meanwhile parboil the
onions, drain, reserving the ligquid, and chop them
roughly. Also tpast the pinhead oatmeal until golden
brown. Drain the pluck when ready and cut away the
windpipe and any excess gristle. Mince half the liver
with all the heart and lights, then stir in the
shredded suet, the toasted oatmeal and the onions.
Season well with salt and pepper. Moisten with as much
of the onion or pluck water as necessary to make the
mixture soft. With the rough surface of the bag
outside fill it just over half full, the oatmeal will
swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in
places with the needlw. Place the haggis on and enamel
plate and put it into a pan of boiling water. Cover
the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis
covered. Serve with the traditional accompaniment of
Tatties-an'Neeps. (Mashed potatoes and mashed turnips.)
