No Boil Haggis

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No Boil Haggis

Postby Midge » Wed Mar 18, 2009 8:00 pm

I have done this a few times and thought I would share it. The quantities are variable according to what offal I can get. I have made it a few times and the last Burn's night there was nearly a fight in the pub to get the last one I had made.

8oz pin oatmeal
half finely chopped onion
5oz lamb suet grated
1lb liver, kidney, heart- whatever offal - precooked (I pressure cooked and saved the stock)
A good lamb stock made from any lamb bones you have.
Blade of Mace
Good amount of white pepper (about a teaspoon)
Moderate amount of Black pepper (about half teaspoon)
Salt to own taste about half teaspoon

Dry toast the oatmeal in batches until pale brown and chuck it into about a 2 pints of high class stock to soak over night.
fry onion in some lamb fat until transluscent - don't brown
Cook soaking oatmeal in Microwave for 10 mins on med/high
Melt lamb fat
Add Fat and onions to oatmeal and cook for 10 mins in microwave
Mince offal
Add offal and seasoning to mix - taste and adjust seasoning.
Stuff into casings - I had only one Ox bung so used Ox runners.

When you are ready to eat them wrap in tin foil and heat in oven 180C for 30 mins.
Serve with tatties and neeps with load of butter.
I'll get it right some day!!!!!
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Postby johnfb » Wed Mar 18, 2009 8:10 pm

Nice one Midge. I'll copy this recipe to the recipe section.
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Postby saucisson » Wed Mar 18, 2009 11:19 pm

Excellent, thanks Midge :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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