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Two sheep getting butchered today so I will be faced with liver, heart and kidneys, plus any other bits I want. I've tried various things with them but nothing has really been worth doing again.

I've made Haggis, although not cooked in the stomach (intended to, but couldn't get it clean enough). It tasted okay, a little strong (spices), and the texture was too coarse. I've also made liverwurst, we had pork meat and fat available, and boiled it in a muslin casing. It was pretty good, but was an incredible mess, did not peel from the muslin well, and anyway I don't have the pork. (There's rendered lard in the freezer, but it's over a year old and not sure if I should toss it).

I like the idea of scrapple that you slice and fry, but I can't imagine that working with lamb.

Seem like there must be some halfway point between these dishes that could be made with what I've got. All these dishes orginated where people had to do just that! Any suggestions?

Lisa in Oregon
(Scottish and German ancestry and willing to try almost anything)

Welcome Lisa,

I posted this a couple of years ago when I was missing some essential ingredients, It was more sausage-like than haggis like and maybe more like what you are after:

saucisson wrote:Due to poor organisation I had no plucks and no ox bungs available so I concocted this:

470g lambs kidneys
560g lambs hearts (3)
572g lambs livers
480g supermarket lamb mince

Boil in ~1 litre Real Ale for 1.5 hrs, adding mince for last 30 mins.

Cool and remove fat and meat. Grind all meat and fat on a coarse plate and then grind 3 onions.
Mix with:

250g beef suet
200 grams oats (ground to powder in a blender)
250 ml stock from the pan
25g Salt
2.5g White Pepper
2.5g Black Pepper
2.5g Nutmeg
1g Mace
1.5g Ginger
0.5g Allspice
7.5g Dried sage


Place in a large loaf tin, wrap in foil and bake at 120 degrees C for 3 hours.

Dave

I have some pig and beef liver, pig and beef tongue, venison heart so I am going to try the following...might work for you.

Farmer style liver sausage - 10 lbs

2 level tsp insta cure 1
6 Tbs salt
4 tbs powdered dextrose
2 cups soy protein concentrate or non fat dry milk
5 Tbs onion powder
1 Tbs ground white pepper
1 tsp marjoram
1/4 tsp ground cloves
1/4 tsp ground ginger
3 1/2 lbs pork liver
3 1/2 lbs pork snout (I will substitute other organ meats)
3 lbs beef trip (sub again)

Scald pork livers in hot water until the thin ends curl up. Cook pork snouts for at least 1 hour. Cook tripe (other meats) one hour. Grinf though 3/16" plate. Add enough stock to bring contents back to "green" weight. Add all ingredients to meat and mix well. Do not pack soy protien when measuring. Stuff into casings.

Cook in 160F - 165F water until internal temp of 153F is reached. This will require 1 1/2 hours. After cooking place in ice filled tub for quick chilling. Keep adding ice if needed. Chill as rapidly as possible. This will require about 45 minutes. Place in refrigerator. Wipe with cloth prior to removal to refrigerator or spray with 180F water. Liver sausage may also be smoked (I will).

If you give it a go, let us know...I will be trying it in 3 or 4 weeks or so.

Dave