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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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From University of Alberta Ingredients:
1 lb lamb liver (or ox liver, if preferred) |
1 lb , lamb's heart (lamb's tongue may be added to the heart to make up the weight) |
7 ounces suet |
1 1/4 lbs oatmeal (medium granularity) |
5 ounces onions |
1 1/2 pints stock (from the meat boiling, see below) |
3 teaspoons salt |
2 teaspoons black pepper |
3 good pinches nutmeg (of nutmeg 2) |
3 pinches mace |
Directions:
1. First roast the oatmeal to a golden brown in the oven. Do not risk charring. Wash the liver and heart/tongue and place in a pot with 2 pints of water. Boil for 20 to 30 minutes then allow to cool. Add salt when boiling. When cold, mince, grind, or finely chop the meat, grind the suet, then blanch and finely chop the onion. Next, put the meat, suet, and onion into a bowl or basin, adding the oatmeal, pepper, nutmeg, and mace. Mix in the 1.5 pints of the stock from the meat to produce a thick paste. When thoroughly mixed, spoon into the boiler bags; squeeze out the air and tie the opening close to the contents. Using a suitably large pan (pot), place a plate in the bottom, put in the haggis bags and cover with water. Boil gently for 1.5 to 2 hours.
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