BURNS SUPPER HOMECOMING SCOTLAND HAGGIS SPECIAL RECIPE.

BURNS SUPPER HOMECOMING SCOTLAND HAGGIS SPECIAL RECIPE.

BURNS SUPPER HOMECOMING SCOTLAND HAGGIS SPECIAL RECIPE is handed down from three generations ago. It is only because the Homecoming Scotland 2009 celebrations are coming that my better half gave me her secret Scottish traditional recipe.
Serious chefs and cooks will recognise the ingredients and be keen to test it. Please stick to the directions for superb results.
Ingredients needed;
A sheep's stomach - your local friendly butcher will provide this. The stomach needs to be turned inside out and thoroughly scrubbed as this will be the cooking chamber for your Haggis. Many faint hearted have already given up at this point, but many quality butchers will do this for you.
Leave the sheeps stomach to soak in salt water overnight after cleaning and boiling it once.
A sheeps heart, lungs and liver minced - again your local friendly butcher will do this for you.
8oz. shredded suet - (dripping fat was once used).
8oz. oatmeal.
Three tablespoons of white stock.
1/4 teaspoonful of salt.
1/4 teaspoonful of cayenne.
1/4 teaspoon of nutmeg.
1/4 teaspoonful pepper.
1 medium finely chopped onion.
1 measure of malt whisky.
Thoroughly mix ALL of the ingredients together and once well mixed stuff the preparation into the prepared sheeps stomach.
The idea is to only half fill the stomach with the ingredients and sew the stomach up with stout thread that will accept the ingredients swelling so a good seal is recommended, which will fill the stomach during cooking - you will find when you sew up the stomach the stomach is loose and easy to do.
Your on the final leg now - wrap up the prepaired haggis in a large clean, preferably white cloth and boil the haggis in a deep pan for three hours over a gentle heat - the important part here is boil, so a gentle heat getting topped up with boiling water and turning as it needs it.
If you have ingredients left after preparation you can boil this also in a bowl submerged in water, but avoid water getting into your mixture as it will weaken the flavour.
If you really must copy this special recipe to other websites please give credit to the Homecoming Scotland Blog.