Hot Haggis Meat Pudding

Votes: 2

Time: 5 hours 42 minutes
Complexity: hard

Hot meat pudding "Haggis" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 lamb stomach
1 lamb liver
1 lamb heart
1 lamb tongue
225 g of chopped kidney fat
3 medium-sized onions, chopped
225 g of toasted dry rolled oats
1 teaspoon coarse salt
1/2 tsp ground black pepper
1 tsp dried ground rosemary
1 teaspoon dried ground thyme
1 tsp. grated nutmeg
1 teaspoon sage

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, rolled oats, onions, rosemary, thyme, nutmeg, sage

Cooking the dish according to the recipe:

Rinse the stomach thoroughly and soak it overnight in cold salted water.
Wash the liver, heart, and tongue. Cook these parts in a large pot of boiling salted water over medium heat for 2 hours. Remove and chop. Remove any connective tissue or skin and discard.

In a large bowl, combine the chopped liver, heart, tongue, suet, onion, and toasted oats. Season with salt and pepper, and add dried rosemary, thyme, nutmeg, and sage. Add a little of the cooking liquid to make the mixture more manageable.

Remove the gizzard from cold, salted water and fill it 2/3 full with the mixture. Sew or tie the gizzard closed. Pierce the gizzard several times with the tines of a fork to prevent it from bursting during cooking.
Carefully place the stuffed stomach into a large pot of boiling water, being careful not to spill it. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it whole.

Categories:

recipe / Festive dishes / Main courses / Meat / Irish cuisine / Alton Brown

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