Haggis
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Per portion
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For 1 portion
- Lamb minceOr: Beef mince85 g
- Lamb heart 35 g choppedas needed
- Lamb liverOr: Beef liver35 g
- Oat groatsOr: Rolled oats35 g
- Onions1 Stk
- Mutton suetOr: Lard15 g
- Beef broth40 ml
- Nutmeg¼ tsp
- Pepper¼ tsp
- Iodized salt¼ tsp
- Sheep stomachOr: Parchment paper1 Stk
- Potatoes floury100 g
- SwedeOr: Carrots100 g
Step by step
- 1
Boil lamb heart and liver 30 minutes in salted water, let cool, finely chop.
- 2
Toast oat groats briefly in a dry pan.
- 3
Finely chop onions.
- 4
Mix lamb mince, chopped offal, oat groats, onions and diced suet.
- 5
Season with broth, nutmeg, pepper, salt and cayenne, mix well.
- 6
Fill sheep stomach or a large cloth with the mixture, not too full, tie tightly.
- 7
Bring water to simmer in a large pot.
- 8
Steep haggis 3 hours, water must not boil.
- 9
Cook swede and potatoes separately and mash.
- 10
Slice haggis open and serve with neeps and tatties.
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