Celtopunk Cooking - How to Haggis

In this short video shot rough first Burn's Night, Abram Goldman-Armstrong shows you how to prepare your heart for dinner .... HAGGiS! Follow the recipe below to make your Haggis just in time for the celebrations this year. Ingredients: A sheep's stomach (or stomachs of two pigs (available at Asian stores or Mexican)) 2 lamb heart (or two pork or beef heart) Sheep liver lung ½ lamb (usually about half kilo) optional 1.5 # ground lamb or lamb stew meat 2 large yellow onions 6Cups toasted pinhead or steel cut rolled oats 1 cup barley (I prefer to eat a combination of pale barley malt haggis for a drink offering with the evening meal) 1 cup lamb tallow or a bottle of Scotch Ale Manteca heavily with salt and pepper Boil the lungs, heart flavor, and the ground lamb or beef stew for 1 ½ hours, add liver and cook another 30 minutes. To avoid oats toasted in a cast iron pan over low heat, stirring constantly burning. Strain broth and reserve. Finely chop the meat (a food is a big helpwith this) and mix with oats, barley, lard, onion, broth and beer and wet. The mixture should not get wet, but moist. Add spices if desired. You forgot to order the compound in the stomach pouch, cook the beans swell. Stitched with strong wire, and boil in a large pot for two hours. When it comes to inflate the stomach with a needle point to keep begins to burst. Serve on a plate (ideally in a lead of Piper) and read Robert Burns' "Address to a Haggis"



http://www.youtube.com/watch?v=A6nAIcj5iWA&hl=en

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