by Neil
(Mission Viejo, CA, USA)
This is a recipe for those of us living in the USA and will serve 10-12 people
Ingredients:
2 sheep's hearts
1 lb or 500g of sheep's liver
5 sheep's tongues
1 lb or 500g of oatmeal (see notes)
1 lb or 500g of vegetable shortening
3 large onions
2 tsp ground nutmeg
2 tsp fresh ground black pepper
1/2 tsp cayenne pepper
2 tsp salt
800 ml lamb or beef stock
Method:
Chop up the hearts, liver and tongue into cubes removing veins and gristle.
Put the cubes into a suitable size pot and add plenty of water to more than cover the cubes.
Add 2 tblsp salt and bring to the boil. Cover and simmer for 45 mins.
While the meat is cooking, put the oatmeal into a large mixing bowl.
Add the salt and spices and mix.
Add the shortening and mix into the oatmeal until you have a thick, even paste.
Finely chop the onions in a food processor and add to the bowl.
Thoroughly mix into the paste which will become slightly thinner.
When cooked, drain the meat cubes and finely grind in a food processor.
Add the ground, cooked meat to the mixing bowl and mix into the paste.
Add the stock and mix until the mixture is smooth.
Add the contents of the mixing bowl to a slow cooker and cook on high setting for around 8 hours occasionally remixing the haggis.
If the haggis is too greasy, skim some of the oil off the top.
Serve