Haggis is an unusual Scottish delicacy that is traditionally prepared on January 25 every year, on the day of remembrance of the poet Robert Burns. This dish is usually served with a duet of mashed potatoes and rutabagas, and then poured over with plenty of whiskey. Haggis resembles Ukrainian blood sausage or the Russian dish "nanny".
It is necessary
- - 1 lemon;
- - 240 ml lamb broth;
- - 340 g of oatmeal;
- - 1 tsp salt;
- - 2 tsp allspice;
- - 1 tsp cayenne pepper;
- - 2 tsp ground black pepper;
- - 340 g of oatmeal;
- - 12 pcs. shallots;
- - 4 things. onions;
- - 450 g of lamb fat;
- - 2 lamb kidneys;
- - lamb liver;
- - lamb heart;
- - lamb lung;
- - 3 lamb scars.
Instructions
Step 1
Wash the innards of the lamb, pierce the lungs and heart with a knife, place in a large saucepan filled with cold water and cook for 30 minutes, skimming off the foam occasionally. After that, remove the liver, cut in half and return one half to the saucepan. Cook for another half hour.
Step 2
Take Lamb Stomach. Place them on the table and peel them gently. Then wash inside and out. Sew gaps and narrow sections with strong thread.
Step 3
Preheat the oven to 175 degrees, fry the oatmeal for 10-15 minutes, until the flakes acquire a golden hue.
Step 4
Pass the half-baked part of the liver through a meat grinder. Fry the shallots in a skillet. Then, in a blender, beat the boiled heart, lard, peeled onion, half of the liver, peeled lungs (you need to remove all black and tough places).
Step 5
Add black pepper, allspice, cayenne pepper, oatmeal, salt and chopped liver to the mixture. Mix everything well.
Step 6
Stuff the stomach ¾, squeeze out the lemon juice, add the broth and sew the container to the end. Then put in a saucepan filled with cold water and bring to a boil. Reduce heat and cook for 2-3 hours. Top up with water if necessary.
Step 7
Make mashed potatoes and rutabagas. Once the haggis is done, drain the water and gently place on a holiday platter. Garnish with sauce and whiskey.
