Scottish Haggis Recipe

Beef Haggis

1.5 pounds boneless breast

£ 1.25 shoulder of lamb

1 / 4 c onions (dried) or 1 large, chopped

Water or broth, as required

1.25 pounds beef liver

3 cups of oatmeal or pinhead oatmeal

1 cup beef

2 tbsp. salt

1 Tbsp. black pepper

A pinch of cayenne pepper

Cow bladder, stomach, sheep or pudding basin

Chop the breast, lamb and onion. Put in a large pan, coverwith water / stock. Bring to a boil and simmer 30 minutes. Add chopped liver and leave another 30 minutes. Pout to remove the liquid and reserve. Chop cooked meat finely and mix in a bowl, one by one, cornmeal, lard, salt, pepper and cayenne pepper. Pour reserved liquid until firm and moist. Pour into the bladder and ends securely with string. Place in the top half of a steamer and steam over boiling water 1 1 / 2 hour. (If no bladder / stomach is made available ina baking dish, cover with wax paper or aluminum (linked to) and steam as above.)
To reheat to serve, wrap in foil to the skin to protect the place in a saucepan with water, cover and let stand for 1 / 2 hour per pound. (If you used the steam Bowl, bringing it into a pot with water and cook for the same time.) To serve, spoon the skin and cut out. It can also be served battered and fried.

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