Haggis, Colorado, Usa Version

Haggis, Colorado, Usa Version

Time: 8 hrs

Ingredients

  • 15 lbs lamb hearts
  • 15 lbs lambs kidneys
  • 15 lbs lamb liver
  • 30 lbs chopped onions
  • 10 lbs steel cut oats
  • 1 cup chopped garlic
  • 1 (1 ounce) can rubbed sage
  • 1 (1 ounce) can rubbed thyme
  • 1 (1 ounce) can flaked rosemary
  • 2 (1 ounce) packages fresh rosemary
  • 1 (1 ounce) can white pepper
  • salt, to taste
  • 15 large reynolds oven cooking bags

Directions

  • 1 Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
  • 2 Chop the onions and add all the herbs and oats, mix well.
  • 3 Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
  • 4 Mix the meat with the rest of the ingredients.
  • 5 Divide the mixture between the Reynolds oven bags.
  • 6 Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
  • 7 Boil the bags of Haggis for a further 1 hour.
  • 8 Serve with bashed neeps and tatties.
  • 9 This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
  • 10 Yields approx 75 lbs cooked.
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