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Stuffed Sausages
(Haggis)
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Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony.
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| What You Need: |
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1 pound beef heart, cut into 2-inch-wide strips
1 pound beef liver
½ pound lamb stew meat, cut in 1-inch pieces
1½ cups peeled and finely chopped yellow onion
4 tablespoons Scotch whisky
2 cups toasted oatmeal (toasted on a cookie sheet in a 375°F oven for 10 minutes)
SEASONINGS
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme, whole
½ teaspoon dried rosemary
¼ teaspoon freshly grated nutmeg
THE CASING
3 beef caps
1 cup distilled white vinegar
½ tablespoon salt for soaking
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| How To Cook: |
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1. Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.
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2. Add the beef liver and lamb stew meat, and cover and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.
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3. In a large bowl mix all the ingredients, except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.
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4. Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for ½ hour. Drain them and rinse very well, inside and out.
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5. Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends.
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6. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.
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7. Serve the Haggis, sliced, with beef or lamb gravy.
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