Sounds like an interesting project on your hands. I make my own haggis with pluck from local grass fed sheep and goats. It is quite a tasty treat and not that hard to do. One bit of advice is to find a good source for suet. Our farmers market has a couple of pork producers that sell me suet for rendering into lard. I use it to cook with and make soap. When I made mince meat pies I had to shred the suet to add to the lamb and mince ingredients. The suet adds fat and moisture, especially to haggis or blood sausage. Some grocery meat markets still sell suet but if you can find a naturally grown non hormone or antibiotic pig farmer you can get some wonderful suet. And believe me the rendered lard makes the best pastry for pie crusts or pork pies...
"Greater understanding properly leads to an increasing sense of responsibility, and not to arrogance."
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