Diy Haggis
By: Finest Butcher
Published: Friday, January 21, 2011 - 5:50am

Ingredients




1 sheep's stomach bag
1 sheep's pluck- liver, lungs and heart
3 onions
250 grams beef Suet
150 grams oatmeal
salt and black pepper
a pinch of cayenne
150 milliliters of stock/gravy

Preparation

1 Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out. 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. 6 Mix all the above together and season with the salt and pepper. Then add the cayenne. 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