Diy Haggis
Ingredients
Preparation
2
Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3
Mince the heart and lungs and grate half the liver.
4
Chop up the onions and suet.
5
Warm the oatmeal in the oven.
7
Pour over enough of the pluck boiled water to make the mixture watery.
8
Fill the bag with the mixture until it's half full.
9
Press out the air and sew the bag up.
10
Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11
Serve with neeps and tatties.
About
It’s about that time of year when the Scots celebrate Burn’s night. If you’re feeling especially ambitious...... http://www.finestbutcher.net/index.php/recipes/2011/01/21/41-haggis
Yield:
6.0 servings
Added:
January 21, 2011
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