Albert Pimblett's Downtown Toronto Bed/Breakfast

Haggis: Main Dish

Servings: 20

Prep time:5 hours

Ingredients:

• 

  1 Lamb Heart

• 

  2 Sheeps Lights (Lungs)

• 

  1 Sheeps Liver

• 

  6 Lamb Kidney

• 

  1 1lb Oatmeal mediam

• 

  1/2 lb Suit (fine ground)

• 

  2 oz tablespoons nutmeg

• 

  2 oz tyme

• 

  3 oz sage rough

• 

  2 oz tyme

• 

  2 tablespoons salt

• 

  4 tablespoons pepper

Step 1:

Have your Butcher roughly grind the offal. place into a large mixing bowl with all the other ingredients. mix thoroughly with hands.

Step 2:

Stuff the mixture into the sheep's stomach not too full or it will explode when cooking. Sew the opening with string. I don't use sheep's stomach, sorry there's no way that I am putting my hand inside one of those. I use strong linen or muslin squares and tie them just like Christmas puddings.

Step 3:

Place into boiling water for 4 hours, Present to table, address with Robbie Burn's 'Ode to Haggis'. Cut and eat with neeps and tatties and a good drop of Malt Whisky

Step 4:

Proceed to get drunk on the rest of the whisky