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Traditional Haggis

 

Traditional Haggis recipe
34

Yield

6

servings

Prep

30

min

Cook

5

hrs

Ready

6

hrs

 

Ingredients

1 sheep stomach
*
1 pound mutton
lean
*
6 ounces oatmeal
8 ounces suet
shredded
2 large onions
chopped

Directions

Soak the stomach bag in salted water overnight.

Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge.

Cover with water and boil for 1½ hours.

Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips.

Drain well and cool. Remove the windpipe and any gristle or skin.

Mince the liver and heart with the mutton.

Toast the oatmeal gently until pale golden brown and crisp.

Combine with minced mixture, suet and onion.

Season well and add sufficient stock to moisten well.

Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking.

Sew up the bag tightly or secure each end with string.

Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil.

Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 35589% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 6%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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