I though that I would share this with you; home-made Haggis!
Now... this is the safe model; no “offal” (entrails), just good meat.
The bits & pieces that you will need to shop for:
1) Two(2) pounds of ground pork (not sausage) 2) Two(2) pounds of ground lamb 3) Ground Coriander (VERY important spice) 4) Salt & pepper 5) Large onion 6) Scottish oats (found in the bulk food section of your grocery store) 7) 2 foot x 2 foot piece of cotton material, fine-mesh cheese cloth, if you can find it. 8) A couple feet of string.
FIRST: Fry the lamb and pork SEPERATELY. You really want these meats to have their own flavor. Cook until browned. Drain-off the liquid for each meat.
SECOND: Coarsely chop the onion, and fry until translucent.
THIRD: Put four cups of water in a pot. Set the heat @ Medium to Mediun-high. When boiling, pour in 2 cups of Scottish Oats, turn the heat down to low and cover the pot.
The Oats should cook for 10-20 minutes depending on elevation.
FORTH: Mix one(1) Tablespoon of Coriander + one(1) Tablespoon of Salt + ˝ Tablespoon of Black Pepper.
FIFTH: Place drained meats, oats, onion, and spices in a bowl and mix well.
SIXTH: Take the cotton material, and fold in half. Sew a seam down the two ends. Now you have a tube. Take a piece of the string, and tie one end of the tube WELL! (If you don't tie it well, you will have a mess to clean-up).
SEVENTH: Using a cookie sheet to catch and liquid and crumbles, start filling the tube with the mixture. When full, tie the other end with the string.
EIGHTH: Place the Haggis in a pot with a cup of water. Put in the oven to steam for 1 hour at 400 degrees.
Serve with really good multi-grain crackers or breads, and Scotch, of course
Oh... the playing of bagpipe music whilst cooking NEVER hurts the flavor
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David S. R. Clark, Administrative Sergeant-Major _______________________________________________________________________________ Teton & District Performing Arts (Bagpipes~Drums~Vocalists~Highland Dancers)
Burns' Society of the Tetons
Ammon Scottish Festival
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