2 1/2 lb Pork fat or salt pork
3 lb Pork liver; approximagte
1 1/2 c Rolled oats
2 ts Salt
1/2 ts Pepper
This New Brunswick recipe reflects a change in the
traditional haggis - a change which recent Scottish
arrivals consider akin to sacrilege.
Grease a 9x5x3" loaf pan. Cut pork fat in cubes
and fry out the fat from the pork or salt pork fat.
Pour off the grease as it accumulates. When the pieces
are golden brown and crisp they are called "crackin's"
in Ontario, or "Kips" in the Maritimes.
Drain well. Cool. Wash the pork liver and place in a
large pot. Cover with boiling water and boil for about
one hour, or until a fork can easily be inserted.
Remove liver and allow to cool. Reserve liquid. Put
cooled liver and 2 cups of cracklin's through the food
grinder. Mix together. Stir in the oats, salt and
pepper. Add sufficient cooking liquid to hold mixture
together. Press into prepared loaf pan, cover with
waxed paper and foil. Steam for 1 hour. Cool.
TO SERVE: slice 1/2" thick and pan fry until golden
brown on both sides. Serve piping hot.
