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Pan Haggis

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

4 hrs

Ready

5 hrs

Ingredients

Amount Measure Ingredient Features
1 pound pigs' liver
or lamb's liver
*
3 onions
* Camera
5 ounces suet
minced
½ pint water
* Camera
3 ounces oatmeal
pinhead
1 teaspoon salt
Camera
½ teaspoon black pepper
Camera

Ingredients

Amount Measure Ingredient Features
453.6 g pigs' liver
or lamb's liver
*
3 each onions
* Camera
144.5 ml/g suet
minced
237 ml water
* Camera
86.7 ml/g oatmeal
pinhead
5 ml salt
Camera
2.5 ml black pepper
Camera

Directions

Simmer liver and onions in stock for 30 to 40 minutes.

Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned.

When the meat is cooked, remove from pan, keeping liquid.

Mince liver and onions, add oatmeal, suet, salt and pepper.

Moisten with sufficient liquid to give a soft consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours.

Cover with two or three layers of foil.

Steam on a rack in a pan of boiling water for two hours, adding more boiling water as it boils away.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 22987% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 397mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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