Essential ingredients!

[pokerpete]

I managed to stock up with plenty of offal from the Polhill garden centre whilst en-route to collect my � pig last week and have been pondering the idea of faggots recently. Am going to give Oddleys recipe a try. Everywhere I have asked about caul fat and I have yet to find a local butcher to supply it. Same as lambs plucks (lungs), can't get those either so the haggis will be a rather extravagant version using heart liver and english shoulder.

Regards, Paul Kribs

It looks as though you'll have to find a rare thing these days known as an Abbatoir for your caul fat and plucks. Are you going to make some authentic haggis if possible?

[Paul Kribs]

pokerpete

I have already made the haggis as I had intended, using the shoulder etc. I omitted the large amount of fat usually required in favour of just the fat on the shoulder. I used plastic casings rather than bungs along with Franco's haggis mix, and the stock from boiling the meat and offal. I was very pleased with the result. They were a bit firmer than the shop-bought but the flavour was very good. I thought I had a picture but I can't seem to be able to locate it. I will have another look and post it if I find it.
As for the caul fat, I managed to get some today.. so all is well in the authenic faggot department.

Regards, Paul Kribs