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HAGGIS RECIPE

Friday January 22nd, 2010
ImageBURNS NIGHT HOMEMADE HAGGIS

2lbs minced lamb (or pork)
8oz suet finely chopped
8oz pinhead oatmeal
2 large onions finely chopped
ground black pepper
ground white pepper
2 teaspoons cayenne pepper
salt
2 pints lamb and chicken stock
A bag of spuds
A swede or turnip
Butter

Boil the lamb in the water until browned and drain. Save the stock and allow the meat to cool in a large mixing bowl. Put half the onions on the meat stock and bring to the boil adding good quality stock cubes to enrich. When the onions soften leave to cool.

Add the suet, desert spoon of black pepper, desert spoon of salt, cayenne pepper and onion to the mince and stir until completely combined. Add a cup full of stock. Put the mixture into a bread tray or something similar... a roasting bag will do. Or you can use a cleaned sheep’s stomach and boil it for an hour. Make sure there is enough room in the vessel for the oats to expand. If you are baking, it will take about an hour and a half on medium heat. Make sure that it doesn’t dry out by using the stock.

Make a huge mound of mashed potatoes with lots of butter. Boil and mash a whole swede or turnip with plenty of salt, butter and white pepper. Bring the stock to the boil and thicken using mash to make a rich gravy. Serve with a decent whisky and much laughter.
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Comments (1)
02/01/2012 @ 8:49 am
Victoria
How many people would this serve? Thank you!
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