Diy Haggis
Ingredients
Preparation
2
Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3
Mince the heart and lungs and grate half the liver.
4
Chop up the onions and suet.
5
Warm the oatmeal in the oven.
7
Pour over enough of the pluck boiled water to make the mixture watery.
8
Fill the bag with the mixture until it's half full.
9
Press out the air and sew the bag up.
10
Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11
Serve with neeps and tatties.
.
About
It’s about that time of year when the Scots celebrate Burn’s night. If you’re feeling especially ambitious...... http://www.finestbutcher.net/index.php/recipes/2011/01/21/41-haggis
Yield:
6.0 servings
Added:
Friday, January 21, 2011 - 5:50am
