Hagis Recipe
For those of you who have been unfortunate enough to never have tasted the “Great Chieftain O’ the Pudden Race” (i.e. haggis) here is an easy to follow recipe which results in a dish remarkably similar to the above mentioned
protected species.
Ingredients:
1 Sheep’s Pluck (heart, lungs, liver) and bag
2 teacupsful toasted oatmeal
1 teaspoonful salt
8 oz. shredded suet
2 small onions
1/2 teaspoonful black pepper
Scrape and clean bag in cold, then warm, water. Soak in salt water overnight. Wash pluck, then boil for 2 hours with windpipe draining over the side of pot. Retain 1 pint of stock. Cut off windpipe, remove surplus
gristle, chop or mince heart and lungs, and grate best part of liver (about half only). Parboil and chop onions, mix all together with oatmeal, suet, salt, pepper and stock to moisten. Pack the mixture into bag, allowing for
swelling. Boil for three hours, pricking regularly all over. If bag not available, steam in greased basin covered by greaseproof paper and cloth for four to five hours.
