Happy Birthday Robert Burns!

January 25, 2012

Celebrate the memory of Robert Burns and Scottish heritage with this recipe for Haggis:

“But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thrissle.”

Ingredients:

1 cleaned sheep or lamb’s stomach bag
2 lbs. dry oatmeal
2 cups stock
1 lb. chopped beef (or traditional mutton suet)
1 lb. lamb or venison liver, chopped and boiled
1 large chopped onion
sheep heart and lights, boiled and minced
(if you’re really hardcore)
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. allspice
1/2 tsp. sea salt

Directions:

Toast oatmeal slowly until crisp.
Mix all ingredients (except stomach bag) together.
Add stock.
Fill bag to just over half full, press out air, and sew up securely.
Have ready a large pot of boiling water.
Prick the haggis all over with a large pin so it doesn’t burst.
Boil slowly for 4-5 hours.
Serve with clapshot.