Albert Pimblett's Downtown Toronto Bed/Breakfast

Recipe

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

Quick Snap Shot

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