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Homemade Haggis

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Submitted by budrose

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 453.6
POUND G LAMB SHOULDER
boneless, cut up
½ 226.8
POUND G LAMB LIVER
cut into pieces *
½ 118
CUP ML WATER
1 1
SMALL SMALL ONIONS
chopped
1 1
LARGE LARGE EGGS
¾ 3.8
TEASPOON ML SALT
¾ 3.8
TEASPOON ML BLACK PEPPER
ground
½ 2.5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML GINGER
ground
0.6
TEASPOON ML CLOVES
ground
0.6
TEASPOON ML NUTMEG
ground
1 237
CUP ML ROLLED OATS

Directions

Heat oven to 350℉ (180℃).

Greas an 8 ½×4½ inch loaf pan.

In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.

Add the remaining half of the lamb and the oats; process until well combined.

Spoon lamb mixture into the greased pan; pat surface to level.

Bake 45 to 55 minutes or until center feels firm when gently pressed.

Cool 5 minutes in pan; unmold onto platter; slice and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 243 35% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 376mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 40g
Vitamin A 1% Vitamin C 2%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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