The Frugal Gourmet's Haggis

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the beef heart in a 4-quart covered pot and just cover with cold water.
  • Simmer, covered, for 70 minutes.
  • Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
  • Remove the contents of the pot and cool.
  • Reserve 1 cup of the liquid.
  • Grind everything coarsely.
  • In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
  • 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 30 minutes.
  • Drain them and rinse very well, inside and out.
  • 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.
  • Prick the Haggis all over with corn holders or a sharp fork.
  • Place in a steamer and steam for 80 minutes.
  • Serve, sliced, with beef or lamb gravy.
  • Don't forget the bagpipes!
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