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| Home -> [Exotic, Lamb & Mutton, Scottish, Western European] -> [Homemade haggis Recipe] |
Homemade haggis
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Exotic, Lamb & Mutton, Scottish, Western European |
Rating: |
0 |
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Ingredients:
| | INGREDIENTS: | | 1
| lbs | Boneless lamb shoulder or | | | -breast, cut into | | | Pieces, or use ground lamb | | 1/2
| lbs | Lamb liver, cut into pieces | | 1/2
| cup | Water | | 1
| small | Onion, coarsely chopped | | 1
| large | Egg | | 3/4
| tsp | Salt | | 3/4
| tsp | Ground black pepper | | 1/2
| tsp | Sugar | | 1/4
| tsp | Ground ginger | | 1/8
| tsp | Ground cloves | | 1/8
| tsp | Ground nutmeg | | 1
| cup | Old fashioned rolled oats |
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Procedures:
| 1 | Servings: 6 notes: this skinless haggis is planned for american tastes, yet contains many of the ingredients found in the real thing. | | 2 | You can unmold the loaf and serve it in place of the purchased haggis recipes. | | 3 | Directions: heat oven to 350°F. | | 4 | Greas an 8 ?by 4 ?inch loaf pan. | | 5 | In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. | | 6 | Add the remaining half of the lamb and the oats; process until well combined. | | 7 | Spoon lamb mixture into the greased pan; pat surface to level. | | 8 | Bake 45 to 55 minutes or until center feels firm when gently pressed. | | 9 | Cool 5 minutes in pan; unmold onto platter; slice and serve. |
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