This is a haggis recipe from an old Scottish recipe book and is straight to the point!
Nothing fancy about the chieftain of the poudin' race!
Wash and clean the heart and lights , parboil and mince very finely, add one pound of minced suet , two or three large onions minced and two small handfulls of oatmeal ; season highly with pepper and salt and mix all well together ; The bag being perfectly clean and sweet, put in all the ingredients , press out all the air , sew it up and boil for three hours . http://www.worldburnsclub.com/begin/address_to_a_haggis.htm
The donor beast is the sheep for this traditional dish.
Now this, for my tastes is a little too Spartan! The liver can also be , in part , used and a little more oatmeal would probably bind the filling better. A little less suet would be good and a teaspoonful of thyme would lift it a lot. The "Bag" referred to as "Clean and sweet" is the sheeps stomach which requires the tube to be tied off well at one end and left a little vented at the other to allow the steam to escape by hanging it over the edge of the boilng vessel.
Serve with bashed neeps and tatties or "Clapshot"
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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