Haggis recipe that's do-able.

[Alan H]

I've done the super-size sausage casing thing, too and it worked fine.

Basically, what I did looks like this.

parboil some calves livers, then chop them up as fine as I have the patience for.
brown some beef hearts...chop them up, too
ground lamb...can actually GET that part of the sheep....brown it on the stovetop

Combine all that with an appropriate amount of chopped onion, uncooked oatmeal and spices. Add in a cup of chopped up suet. Suet is hard to get, but if you ask the butcher for it, they'll dig it up. Basically, it's fat. BTW< you can't chop it up, but do your best. break it up into smallish pieces if you have to. When you're all done the mix is about 50% oatmeal/onion/sute and 50%"meat". More or less. Remember that there IS no exact recipe for haggis, the stuff was made with what the people had on hand at the time.

I happen to add mace to my spices mix. I'd suggest being a bit on the generous side with your spices, btw. It can be a little bland, otherwise.

Mix, mix, mix, mix...and mix some more.

Now stuff the sausage casings. Pack it in there pretty darned good. This is a messy job. Have fun. The parboiled liver stinks to high heaven.

Toss into boiling water. Let it boil for about 30 minutes.

Now bake at 400 for about half an hour. Open the door of the oven every now and then to let the steam out. There will be a lot of steam. I suppose you could broil it, if you moved the oven rack down a couple notches so the haggis wasn't too close to the burner. If you don't do bake/broil, you will have haggismush, which is exactly what I had the first time I made it. I took it to a Nor Cal Rabble get-together and it was AWFUL. After that, I did the bake/dry-out thing and it was MUCH better.

Serve with neeps, tatties and a bit 'o whisky sauce.

[artificer]

HERE'S one I've used with great success, with the addition of some kidney and heart for extra zip and zing.

ith: