Haggis recipe: A wee Welsh flying Haggis
Serves 6 or more
Ingredients:
1 Lamb stomach bag turned inside out and soaked overnight in cold water.
1 Lamb liver, lungs and heart
2 Chopped onions
4 Chopped leeks
50g laverbread
250g suet
200g pinhead oatmeal
Salt and freshly ground black pepper
1 pinch of each of the following: cayenne, cinnamon, nutmeg and dried coriander
500ml lamb stock
Method:
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Hide Ad1. Cook the meat in the stock till tender along with the Leek, Onion, Salt and Black Pepper.
2. Remove the meat from the stock and reduce the stock to a 150ml.
3. Mince the meat and add seasonings, Suet, Oatmeal and laverbread.
4. Moisten the meat with stock and pack into stomach.
5. Tie the bag up and simmer for three hours and serve the tradtional way.