87 sue recipes

Traditional Scottish haggis made the authentic way, with sheep's pluck and mutton, toasted oatmeal, suet, and onion packed into a stomach bag and simmered for hours. The real-deal recipe for a proper Burns Supper.

Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.

Traditional pemmican made from ground caribou jerky, cranberries, raisins, brown sugar, and rendered suet. A high-energy survival food with deep Indigenous roots.

Old-fashioned mincemeat with ground beef simmers beef, suet, apples, raisins, and warm spices for the traditional British holiday pie filling. Makes enough for dozens of mince pies or tarts.

Beef and ham chili browns cubed beef and ham in rendered suet with onions, garlic, cumin, oregano, and red chile pulp. Old-school Texas-style bean-free chili, deep and rich.

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Texas-style no-bean chili with coarse ground beef and suet, loaded with chili powder, cumin, and cayenne. A purist's bowl of red with no tomatoes, no beans, just meat and spice.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Traditional English black pudding baked in a roasting pan with pig's blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.

Mom's beef stroganoff with cubed beef, mushrooms, onions, and sherry in a sour cream sauce thickened with cornstarch. A classic homestyle stroganoff served over noodles.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.

Creamy Italian sub sandwich with deli meats, melty American cheese, lettuce, tomato, and green pepper dressed in a tangy mayo-Italian blend. Ready in 5 minutes flat for an easy lunch.