haggis

Okay, I heard them talking about Scotland’s national dish HAGGIS on The House FM, and it reminded me of an article I had read in Scottish Life or British Heritage.  It was actually quite interesting about how they prepare it and the different recipes for it. 

 However, it’s also a little bit gross…

Here’s a recipe I picked up from Alton Brown, the scientific chef off Food Network.

Haggis Recipe courtesy Alton Brown Show:  Good Eats Episode:  Oat Cuisine

1 sheep stomach 1 sheep liver 1 sheep heart 1 sheep tongue 1/2 pound suet, minced 3 medium onions, minced 1/2 pound dry oats, toasted 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon dried ground herbs Rinse the stomach thoroughly and soak overnight in cold salted water. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all.

It’s not exactly something you’d serve for dinner on a regular basis, huh?  ; )  In fact, like Mr. Brown says at the end of his recipe, you may not want to serve it at all! : D  St. Patty’s Day is coming up in a month…though, I think I’d prefer corned beef and cabbage! LOL  Watched the latest episode of Jon and Kate Plus 8 tonight.  That show really grows on you…

Till I post again-

stephen