New brunswick haggis
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New brunswick haggis
Last updated 6/12/2012 12:56:30 AM. Recipe ID 18740. Report a problem with this recipe.
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      Title: New brunswick haggis
 Categories: Meats, Info, Canadian, Offal
      Yield: 6 Servings
  2 1/2 lb Pork fat or salt pork
      1 lb Pork liver; approx 3 lb
  1 1/2 c  Rolled oats
      2 ts Salt
    1/2 ts Pepper
  This New Brunswick recipe reflects a change in the traditional haggis
  ~ a change which recent Scottish arrivals consider akin to sacrilege.
  Grease a 9x5x3 inch loaf pan.
  Cut Pork fat in cubes and fry out the fat from the pork or salt pork
  fat. Pour off the grease as it accumulates. When the pieces are
  golden brown and crisp they are called "crackin's in Ontario, or
  "Kips" in the Maritimes. Drain well. Cool.
  Wash the pork liver and place in a large pot.  Cover with boiling
  water and boil for about 1 hour, or until a fork can easily be
  inserted. Remove liver and allow to cool. Reserve liquid.
  Put cooled liver and 2 cups of cracklin's through the food grinder.
  Mix together. Stir in the oats, salt and pepper. Add sufficient
  cooking liquid to hold mixture together. Press into prepared loaf
  pan, cover with waxed paper and foil. Steam for 1 hour. Cool.
  To Serve, slice 1/2 inch thick and pan fry until golden brown on both
  sides. Serve piping hot.
  Original Source not noted on file From: Dorothy Flatman Date: 03 Feb
       97    National Cooking Echo 

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Recipe ID 18740 (Apr 03, 2005)

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