Friday, November 23, 2007



  • 1 sheep stomach

  • 1 sheep liver

  • 1 sheep heart

  • 1 sheep tongue

  • ½ lb. suet, minced

  • 3 medium onions, minced

  • ½ lb. dry oats, toasted

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly-ground black pepper

  • 1 teaspoon dried ground herbs

Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds.

Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.

This recipe yields various servings depending on how much you throw out.

"GOOD EATS with Alton Brown - (Show # EA-1E06) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"10-13-2003 by Joe Comiskey - Mad's Recipe Emporium"

(Serves --)

This is friggin gross!!!

Download recipe.

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