My Wife's Recipe For Homemade Haggis

My Wife's Recipe For Homemade Haggis

I had a lovely plate of haggis, neeps and tatties tonight

Here's the recipe if you fancy making it for St Andrew's night at the end of the month

INGREDIENTS
2 lamb kidneys
350g lamb shoulder
125g beef suet
250g beef liver
1 cup of oatmeal
1 cup of stock (tastier if you reserve this from when you boil the meat)
2 pureed onions
salt and pepper

METHOD

1. Boil the meat for about an hour and allow to cool. Then chop the meats into wee pieces but grate the liver.


2. Toast the oatmeal in the oven in a shallow dish and shake occasionally.


3. Mix all the ingredients together.


4. Pop into a well greased glass bowl and cover with several layers of foil and steam in a pan of boiling water for two hours.


5. Serve with neeps (mashed turnips) and tatties (mashed potatoes) and of course a wee glass of malt whisky.