Re: [CH] Tofu, Blood and Chile

The NorthEast ChileMan (thenortheastchileman@attbi.com)
Sun, 24 Nov 2002 16:51:16 -0500 

Guess I'll eat the tofu!  Haggis recipe follows this statement

Lamb Haggis (from Michael Prothro, mprothro@nwark.com)
        1 sheep's (or lamb's) stomach, well rinsed and fresh
        6 oz coarse or pinbead oatmeal (not porridge or rolled oats)
        1 sheep's pluck (the liver, heart and lungs)
        1 lb suet (the fat which surround the kidneys, can be lamb or beef)
        1 lb onions
        salt and pepper
The Haggis, is quite simply a large boiling sausage stuffed with oatmeal and
a variety of meats flavored with onion. The meats need not be mutton offal;
There are recipes which replace it with lean mutton, and others which use
venison offal. It can also be made without the stomach bag- cook the mixture
very gently in a covered pan for 3 hours, stirring regularly so that it does
not stick. The haggis mix can also be put in a pudding bowl with wax paper
tied over it, and then steamed over boiling water for 3 hours. It will be
excellent, but so authentically barbaric.
Serves 6.

TIME: If you have to do preparing 1-2 hours, plus 3 hours cooking. Preheat
the oven to 400F. You need lots of elbow room and a large stewingpan. Tackle
the stomach bag first. Turn it inside out; then scrub and scrape it in
several changes of cold water. Scald it and leave it to soak for a few hours
in water and salt. Put the oatmeal, well spread out on a baking tray, to
toast golden brown in the oven for 10 minutes.

Wash the pluck well. Drain the liver and heart of its blood (the butcher
will have most likely done this anyhow). If you cannot get the lungs, the
kidney or tongue will do instead. Put the pluck into cold salted water,
boil, then skim and simmer for 1 hour.

Drain the pluck and check it, removing the black bits and veins. Grate the
liver and chop the rest of the meat. (You may not need all the liver half is
usually enough) Chop the suet, and rub out the membrane scraps with
well-floured hands. Mince the onions fine. Mix the meats, suet, and onions
together, and spread them out on the table. Sprinkle the oatmeal on top.
Season with salt and a heavy hand on the pepper mill. Here some add lemon
juice, cayenne pepper, and a selection of herbs. The secret lies in the
proportions, and you will soon establish your own preference.

Mix the whole lot together and stuff it into the stomach bag, or the sausage
skin, that is available in some specialty stores in North American (just
don't tell a Scot, you're doing this!). The stomach bag will be a little
over half filled, but this is to allow room for the oatmeal to swell.
Moisten with good stock- to make the mixture look juicy. Press out the air
and sew the bag up.

Put the haggis on an upturned saucer in a pan of boiling water or stock.
Heat gently; do not allow to reboil. Prick the bag with a needle when it
first swells. Simmer for 3 hours if the haggis is a large one. When you want
to reheat it, simmer it for an extra hour.

SUGGESTIONS: You can make a haggis mixture with liver, onions and oatmeal
alone, using the pan or bowl method mentioned. If you cannot get the offal
use mutton or stewing lamb. The suet should not be omitted, but can be
replaced with well minced beef, or pork kidney.


----- Original Message -----
From: "Ted Wagner" <trwagner1@yahoo.com>
To: <chile-heads@globalgarden.com>
Sent: Saturday, 23 November, 2002 11:27 PM
Subject: Re: [CH] Tofu, Blood and Chile


Haggis???? yuck, ptuuuuie (hack - cough - spit - turn green)

Good lord that stuff's not fit to eat even for a bunch of drunk frat
boys.

I've only had Haggis once.  Once is too many times.  You definitely
have to have that certain "acquired taste".  ;-)  My uncle loves the
stuff though.

;-)

Ted

> to use as you wished (no knuckle dragging...).  There is even
> a batch of Haggis on the hoof included - get the receipe from