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> Feumaidh Mi A' Gabh Moran Tageis!, Wanting a delicious Haggis Recipe.......
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Balachasen 
Posted: 30-Sep-2004, 06:34 AM
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Cait a bheil an Tageis gle mhath ??

I have tried Haggisa a few times, and I'm absolutely hooked. Some Haggis is even tastier than others, so I am on the lookout for a splendid world championship winning haggis recipe.......

Tapaidh Leibh,

Balachasen
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stoirmeil 
Posted: 10-Nov-2004, 09:47 PM
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ZodiacBirch

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Golly. The last time I made it has to be 25 years ago. I remember that I put in rather more organ meat than oats, and I peppered it fairly heavily with black pepper and a bit of red too, and added a drift of mace as well (don't know if that's traditional, but it was good, and went nicely with the scotch we sprinkled over it at serving). It was mostly lamb liver and kidneys, and one big beef heart, all minced fine, because I live in the states and they have laws against selling certain other kinds of offal. Onion, of course.

But sorry, that's not a recipe. I'll try to pull it together and post it later.
I remember it sang when it was poked and the steam came out though. biggrin.gif
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Shadows 
Posted: 04-Dec-2004, 11:21 AM
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ZodiacHolly

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Try these:

Haggis

1 sheep?s pluck (stomach bag) 2 lbs. dry oatmeal
1 lb. suet 1 lb. lamb?s liver
2 1/2 cups stock 1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients
together. Fill the sheep?s pluck with the mixture pressing it down to remove all the air, and sew up securely.
Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly
for 4-5 hours. Serves approximately 12.

**********

Quick Haggis

1/2 lb liver 1 onion 1/2 cup oatmeal
5 to 8 cups stock 1/2 cup suet
1/4 tsp cayenne pepper 1/2 tsp. salt
Boil the liver and parboil the onion, then mince them together. Lightly brown the oatmeal then mix all
ingredients together. Place in a greased basin and cover with foil, or a suet crust if desired and steam for
1 1/2 hours.

Serves 4.

*****

These came from www.stuffer.com


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