If You Wear a Kilt, You Gotta' Have Haggis!

[pipesndrumsnun]

P.S. Just for the curious "Flint's original coney sauce" contains ingredients that others may find disgusting...I think the Flint coney may be a cousin to the Scottish haggis! We LOVE 'em here, though!

FLINT'S ORIGINAL CONEY SAUCE

1/2 lb. of beef kidney
1/2 lb. of beef heart
3 tbsp of paprika
2 tbsp of chili powder
1/4 cooking oil
salt to taste

Have your butcher grind kidney and heart.
Start by mixing all ingredients except oil in an adequately sized sauce pan. Since meat is very dry, slowly add oil before turning on heat.

Mix well over medium heat, and allow to simmer on low heat for about 45 min. May need to add more oil, since you do not want mixture to "fry dry".

I always use a Vienna hot dog (Koegel's are the best), Coney Sauce, diced onions, and mustard top the bun.

Can't get this in a resturant except in Flint, MI.

Submitted by: Kathryn Von Gethicker (from cooks.com)

[Panache]

Maybe it's just me but I don't get the big deal about haggis. Every single bit of haggis I have tried in the last two years was about the same, a bit bland buit pleasant oatmeal meatloaf/sausage thing. I know Roberston (Pour1Malt) has a rich whisky sauce he serves with his haggis at Ferintosh and I sure that improves the taste a lot.

P.S. Just for the curious "Flint's original coney sauce" contains ingredients that others may find disgusting...I think the Flint coney may be a cousin to the Scottish haggis! We LOVE 'em here, though!

FLINT'S ORIGINAL CONEY SAUCE

1/2 lb. of beef kidney
1/2 lb. of beef heart
3 tbsp of paprika
2 tbsp of chili powder
1/4 cooking oil
salt to taste

Have your butcher grind kidney and heart.
Start by mixing all ingredients except oil in an adequately sized sauce pan. Since meat is very dry, slowly add oil before turning on heat.

Mix well over medium heat, and allow to simmer on low heat for about 45 min. May need to add more oil, since you do not want mixture to "fry dry".

I always use a Vienna hot dog (Koegel's are the best), Coney Sauce, diced onions, and mustard top the bun.

Can't get this in a resturant except in Flint, MI.

Submitted by: Kathryn Von Gethicker (from cooks.com)

That sounds a lot better to me than this potaine stuff that Colin is always raving about...

Cheers

Jamie