All Haggis is very similar. What you are eating is basically a liver loaf, very rich. I prefer it served on toast or spread on oat cakes, rather than piled on a plate.
Remember that Scottish oatmeal is pinhead oatmeal, a finely ground, true "meal."
Haggis, Traditional
1 sheep's stomach bag
2 lb dry oatmeal
1 lb suet
1 lb lamb's liver
(may also use heart and lungs)
2 1/2 cups stock
1 large chopped onion
1/2 tsp cayenne pepper
1/2 tsp Jamaica pepper (allspice)
salt
1. Boil liver and parboil the onion, then mince them together.
2.
Lightly brown the oatmeal.
3. Mix all ingredients together.
4.
Fill the sheep's bag with the mixture. Leave room for the oatmeal to expand! Prick the haggis in several places so that it does not burst.
5.
Place haggis in boiling water and boil slowly for 4-5 hours.
Serves approximately 12.
