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Happy Robbie Burns Day......Don't forget haggis is just another sausage....

Discussion in 'Anything goes' started by JR, Jan 25, 2010.

  1. JR

    JR Active Member

    Here's a recipe if you want to make it at home. :)

    Ingredients

    1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
    Cold water.
    1 sheep’s stomach.
    1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
    1-2 tablespoons salt.
    1 level tablespoon freshly ground black pepper.
    1 tablespoon freshly ground allspice.
    1 level tablespoon of mixed herbs.
    8oz finely chopped suet.
    4 large onions, finely chopped.
    (lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

    Directions

    Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.
    Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.
    Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.
    Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.

    Served with neets & tatties and, of course single malt whiskey.
     
  2. Huggy

    Huggy Well-Known Member

    All the HP in the world won't make that go down!
     
  3. JR

    JR Active Member

    No, but lots and lots of whiskey would.
     
  4. WolvEagle

    WolvEagle Active Member

    After reading that, I want to barf on a basketball court. (crossthread)
     
  5. JR

    JR Active Member

    Hey, that's what the locavores now call "snout to tail eating". :)
     
  6. Buck

    Buck Well-Known Member

    Is there a whim-inspired fool,
    Owre fast for thought, owre hot for rule,
    Owre blate to seek, owre proud to snool,
    Let him draw near;
    And owre this grassy heap sing dool,
    And drap a tear.

    Is there a bard of rustic song,
    Who, noteless, steals the crowds among,
    That weekly this area throng,
    O, pass not by!
    But, with a frater-feeling strong,
    Here, heave a sigh.

    Is there a man, whose judgment clear
    Can others teach the course to steer,
    Yet runs, himself, life's mad career,
    Wild as the wave,
    Here pause-and, thro' the starting tear,
    Survey this grave.

    The poor inhabitant below
    Was quick to learn the wise to know,
    And keenly felt the friendly glow,
    And softer flame;
    But thoughtless follies laid him low,
    And stain'd his name!

    Reader, attend! whether thy soul
    Soars fancy's flights beyond the pole,
    Or darkling grubs this earthly hole,
    In low pursuit:
    Know, prudent, cautious, self-control
    Is wisdom's root.
     
  7. slappy4428

    slappy4428 Active Member


    [​IMG]

    My favorite food is haggis... heart lungs, all of it...
     
    Last edited by a moderator: Dec 15, 2014
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