[CH] Haggis - Traditional Scottish Recipe

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You could add more peppers

Haggis
Ingredients 
1 cleaned sheeps stomach 
2lb dry oatmeal 
1lb chopped mutton suet 
1lb lambs or deers liver - boiled and minced 
1pt (2cups) stock 
Heart & lungs of sheep - boiled and minced 
1lb chopped onion 
1/2 teaspoon each of cayenne pepper, jamaica
pepper(allspice), pepper and salt 
Toast oatmeal until crisp then mix all ingredients
(except sheeps stomach) together and add the stock.
Fill bag to just over half full, press out air and sew
up securely. Have ready large pot of boiling water,
prick haggis all over with large needle so it does not
burst. Boil slowly 4-5 hours. 

Note also - I have been advised that when boiling the
lungs, it is wise to let the trachea (windpipe)hang
over the side of the pot. If you don't do this and the
trachea folds over on itself in the pot the air
trapped in the lungs will expand and cause the lungs
to burst, spraying your kitchen with boiling water and
bits of improperly cooked offal 

Serves approx 12. 

Note oatmeal is NOT the same as oatmeal in USA - I
believe the US term is steel-cut oats. 

Haggis is traditionally served on Robert Burns
Anniversary (25th January) and St. Andrews day (30th
November), carried aloft into the dining hall by a
highlander in full highland dress, preceded by a piper
playing a national air. The haggis is then addressed
prior to being served, the poem used is Robert Burns
"Address to a Haggis" 


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