I love the stuff. Had it a couple times a week while I was going to school in Scotland and it's the first thing I search out on return trips.
Since the FDA has determined that sheep lungs are not fit for human consumption, you can't import the real stuff to the States so I make my own. Goes great with a pint of heavy.
1 lb beef heart, cut into 2-inch strips
1 lb beef liver
1/2 lb lamb stew meat, cut into 1-inch pieces
1/4 pound of beef or lamb suet
1 1/2 cups peeled and finely chopped yellow onions
4 tablespoons Scotch whiskey
2 cups toasted pinhead oatmeal ( toasted on a cookie sheet at 375F for 10 minutes)
SEASONINGS
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon freshly grated nutmeg
---------
Place the beef heart in a 4-quart covered pot and just cover with cold water.
Simmer, covered, for 70 minutes.
Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
Remove the contents of the pot and cool.
Reserve 1 cup of the liquid.
Grind everything coarsely.
In a large bowl, mix all the ingredients and place into boiling bag.
Steam or boil for 90 minutes.
Drink three pints of heavy and try not to crush the doublings playing a melancholy Flower of Scotland on the pipes.
---------------------------
Theres a place down in Texas that makes some good haggis for sale you can buy over the net. Caledonia Kitchen.
Since the FDA has determined that sheep lungs are not fit for human consumption, you can't import the real stuff to the States so I make my own. Goes great with a pint of heavy.
1 lb beef heart, cut into 2-inch strips
1 lb beef liver
1/2 lb lamb stew meat, cut into 1-inch pieces
1/4 pound of beef or lamb suet
1 1/2 cups peeled and finely chopped yellow onions
4 tablespoons Scotch whiskey
2 cups toasted pinhead oatmeal ( toasted on a cookie sheet at 375F for 10 minutes)
SEASONINGS
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon freshly grated nutmeg
---------
Place the beef heart in a 4-quart covered pot and just cover with cold water.
Simmer, covered, for 70 minutes.
Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
Remove the contents of the pot and cool.
Reserve 1 cup of the liquid.
Grind everything coarsely.
In a large bowl, mix all the ingredients and place into boiling bag.
Steam or boil for 90 minutes.
Drink three pints of heavy and try not to crush the doublings playing a melancholy Flower of Scotland on the pipes.
---------------------------
Theres a place down in Texas that makes some good haggis for sale you can buy over the net. Caledonia Kitchen.
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