Ok so this is for Rossb, Steve and anyone else interested.
Haggis Recipe for 6 - 8 people
You will need a meat grinder!
1 Sheep`s stomach (see note)
1 Sheep`s pluck, which should include the heart, lights (lungs),
windpipe, liver and some intestines
3 onions, peeled and chopped
A knob of unsalted butter
2 & 1/4 cups pinhead oatmeal (see note) toasted
6 ounces prepared suet
2 cups of the water the pluck was cooked in or 2 cups chicken
Freshly ground pepper
Wash the stomach in cold water then leave to soak. Thoroughly
rinse the pluck and lights(lungs) in cold running water. Do not
be put off by the initial look of your ingredients. Place the pluck
in a large pot, and cover with generously salted water. The
pluck should have the windpipe attached and you should hang
this over the edge of your pan, with a pot underneath to catch
anything the lungs may expel while cooking! Bring to the boil
then reduce to a simmer and cook for 2 hours, regularly
skimming. Allow to cool in the liquor. Once the pluck is cold,
remove it from the water and reserve 2 cups of the liquid: cut
the windpipe off if present and discard it. Cut the pluck into
pieces, then coarsley mince in the meat grinder. If the pluck did
not have the windpipe , the water you have cooked the pluck in
is less tempting to use to moisten your haggis in the later
stages, so use the suggested alternative of chicken stock.
Meanwhile fry the onions in the butter until soft and if the
oatmeal is untoasted, toast it now.
Mix into the meat the oatmeal, suet and onions, watching the
consistency and adding the cooking liquid or chicken stock as
needed. Season with salt and particularly pepper and allspice
Find part of the stomach (make sure the textural side is turned
inward) with no holes in it. Stuff this with the mixture and tie
tightly at either end, leaving plenty of extra stomach at the
outer side of the knot (when trimming off the rest of the
stomach) to allow for movement. Do not be alarmed that this
does not look like any haggis you have ever seen and that the
stomach bag looks too thick , all will be well. Wrap in aluminum
foil with a little kink in it to allow for expansion, which will take
place. cook gently for 3 hours in simmering water.
To serve, remove from water and foil, slice it open and spoon it
out. Eat with champit tatties and mashed neeps (mashed turnip/
rutabagas and mashed potatoes).
NOTES: Sheeps stomach is the sack that will become the
casing for the haggis
Sheeps pluck is like a diagram of the animals organs all still
attached. Lights is another word for lungs.
Pinhead oatmeal is exactly as it sounds; rather than the rolled
oats or finely ground oatmeal, it resembles the sturdy end of a
pin. Both Irish and Scottish Oatmeal is available this way.
This delicacy is traditionally eaten on January 25 to celebrate
Burns Night ( it`s also washed down with lots of Single Malt
Gift giving made easy