Haggis
Main Dishes • Scottish
Description
You can simplify the task a bit and instead of using a stomach, you can place the offal in a fat net.
Ingredients
- Lamb stomach 1 piece
- Lamb stomach 1 piece
- Lamb stomach 1 piece
- Lamb Fat Netting 5 oz
- Onion 3 pieces
- Salt 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Cayenne Pepper ¼ teaspoon
- Nutmeg ½ teaspoon
- Chicken Broth ¾ cup
Step-by-Step Guide
Step 1
Thoroughly rinse the lamb stomach on all sides and soak it for a day. If you cannot soak it under running water, you can simply change the water periodically.
Step 2
Cut the offal into cubes about 5–6 mm.
Step 3
Sauté in lamb fat together with chopped onions.
Step 4
Simmer the sautéed offal for about an hour. If desired, you can add lamb broth.
Step 5
10 minutes before it's done, add the spices: pepper and nutmeg.
Step 6
Cool and fill the stomach loosely, as the walls of the stomach will contract during cooking.
Step 7
Boil the haggis for 3 hours in salted water, adding water as it evaporates.
Step 8
Once cooked, bake in the oven for 5 minutes to release excess moisture and to create a crust.
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