Chieftain o' the Pudding Race

Last week’s mention of Burns Night garnered some comments on haggis, a dish that I personally have sampled, and on its native heath, no less (a bed and breakfast on the isle of Uist). I have never been tempted to repeat the experience. I went looking for recipes and found a number of vegan and vegetarian versions (well, it only makes sense, surely there are some non-carnivores in Scotland) as well as a link to haggis-flavored potato chips. I believe it is available canned, which is just as well, since some of the ingredients (such as a sheep’s lungs) are probably not FDA-approved.

If you happen to have a freshly-slaughtered sheep on hand, go for it. And let the rest of us know how it turned out.

Haggis

1 cleaned sheep or lamb’s stomach bag
2 lbs. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb liver, boiled and minced
2 cups stock
Sheep heart and lights*, boiled and minced
1 large chopped onioin
½ t. cayenne pepper
½ t. allspice
½ t. salt
½ t. pepper

Toast oatmeal slowly until crisp. Mix all ingredients except the stomach bag together. Add stock. Fill bag to just over half full, press out air, and sew up securely. Have ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn’t burst and boil slowly for 4-5 hours.

The site where I found this recipe recommends it by served with clapshot.

*lungs