Haggis

Soak the giblets such as mussel, heart and liver for a few hours and boil them in salted water for about 2 hours until soft. Once cooled down, put them through a meat grinder together with the lard, kidney fat and onions cut into small pieces. Mix oatmeal and raisins into this meat dough and season with salt and Tabasco. In order to get the right meat mixture, add about a cup of cooking broth.

Put everything together in the net and sew it so that there is enough space for the oat flakes to swell. Form the meat cloa in boiling salted water and make 3 hours at mild to medium heat. Be careful not to burst the net during the cooking time. It is advisable to pierce it a few times with a large needle.

There are no add-ons to this dish.

Notes: Cotton bags are often used instead of the net. Some Scots also use mutton kidneys.

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