Haggis (authentic recipe from Scotland)

Ingredients:

1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water

heart and lungs of one lamb

450g/1lb beef or lamb trimmings, fat and lean

2 onions, finely chopped

225g/8oz oatmeal

1 tbsp salt

1 tsp ground black pepper

1 tsp ground dried coriander

1 tsp mace

1 tsp nutmeg

water, enough to cook the haggis

stock from lungs and trimmings

Directions:



Wash the lungs, heart, liver(if using). Add this ingredients in a large pan with cold water and cook for about 2 minutes.
When it's done, strain off the stock and set aside.
Mince the lungs, heart and trimmings.
Put the minced mixture in a bowl and add the following ingredients onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture and it should crumbly consistency.
Spoon the mixture into the sheep stomach for about half full. Sew it up with strong thread, ensure that it doesn't explode while cooking.
Put it into a pan, cook for 3 hours without a lid. Keep adding water to keep it covered.
To serve, cut open the haggis and spoon out the fillings.
Served with neeps(mashed swede or turnip) and tatties (mashed potatoes).



Source: bbc.co.ok


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