PLACE THE SHEEPS INNARDS INTO THE STOMACH..... This was the second time I ordered hagis in Scotland. The first time I forgot my iPhone camera, so I felt the need to order it again, just for you to see. Both times it was served with neeps and taties, or blended turnips and mashed potatoes. For all of you cooks out there, below is the recipe for Scottish Hagis. Ingredients. 1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs). Cold water. 1 sheep’s stomach (empty). 1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal). 1-2 tablespoons salt. 1 level tablespoon freshly ground black pepper. 1 tablespoon freshly ground allspice. 1 level tablespoon of mixed herbs. 8oz finely chopped suet. 4 large onions, finely chopped. (lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper) Directions Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours. Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool. Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed. Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.
Posted on: Fri, 05 Sep 2014 21:07:28 +0000
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