Kacey is bugging me for my haggis recipe so here it is. This isn't quite as traditional as some recipes. Some call for sheep's lung which is illegal to sell in this country. I haven't made this one myself as I can't bring myself to actually eat haggis, but each to their own.
Haggis
1 cleaned sheep or lamb's stomach
2 lbs. steel cut oats (not rolled oats)
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
Toast oatmeal slowly until crisp. Mix all ingredients (except stomach) together. Add stock. Fill stomach to just over half full, press out air, and sew up securely. Have ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours.
This should be served with some clapshot (boiled potatoes and turnips) and of course some single malt scotch. Lots of single malt scotch if I were to eat it.
Wayne
Bugeater Brewing Company
