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haggis

1/2 lambs liver

1 lambs heart

suet from one lamb (aprox 8 oz), grated

1-2 onions

1 mugful of oatmeal

pepper

salt (first time round I only put in 1/2 teaspoon and it was not enough! - I think 1.5 tsps would be about right)

Not wholly authentic, as this recipe does not include the lights, nor a sheeps stomach to cook it in, however, not a bad version:

mince the liver, heart and onion. Mix in the remaining ingredients. Pack into a large pudding basin, cover with a grease-proof paper lid, tied with string, and steam for 4 hours. Turn out onto a plate - serve with tatties and neeps.

©colour it green 2008