Looking for the Brave and STRONG Stomach
In the spirit of our international forumís homeland (Scotland)ÖÖThe first person who cooks this up and eats a healthy portion gets a ClanRam T-shirt courtesy Ramble On.
Proof of the meal must be provided!:rolleyes:
Recipe courtesy Alton Brown
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
12 teaspoon ground black pepper
1 teaspoon dried ground herbs
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.
Yield: Depends on how much you throw out from the get go
I still canít believe people actually eat this stuff!