The Frugal Gourmet's Haggis

Total Time: 4 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 lb beef heart, cut into 2-inch strips
• 1 lb beef liver
• 1/2 lb lamb stew meat, cut into 1-inch pieces
• 1 1/2 cups peeled and finely chopped yellow onions
• 4 tablespoons scotch whisky
• 2 cups toasted oatmeal (, toasted on a cookie sheet at 375f for 10 minutes)
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly grated nutmeg
• 3 beef caps, available from a sausage shop
• 1 cup distilled vinegar
• 1/2 tablespoon salt, for soaking

Recipe

• 1 place the beef heart in a 4-quart covered pot and just cover with cold water.
• 2 simmer, covered, for 70 minutes.
• 3 add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
• 4 remove the contents of the pot and cool.
• 5 reserve 1 cup of the liquid.
• 6 grind everything coarsely.
• 7 in a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
• 8 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.
• 9 drain them and rinse very well, inside and out.
• 10 divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
• 11 two will have to be tied on just one end, but the third piece will be tied on both ends.
• 12 prick the haggis all over with corn holders or a sharp fork.
• 13 place in a steamer and steam for 80 minutes.
• 14 serve, sliced, with beef or lamb gravy.
• 15 don't forget the bagpipes!