Cajun haggis
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Cajun haggis
  Cajun    Meat  
Last updated 6/12/2012 1:11:51 AM. Recipe ID 39541. Report a problem with this recipe.
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      Title: Cajun haggis
 Categories: Meat
      Yield: 12 Servings
      1    Sheep's lungs (may be
           -omitted if not available
           -outwith Louisiana)
      1    Sheep's stomach
      1    Sheep heart
      1    Sheep liver
    1/2 lb Fresh suet (kidney leaf fat
           -is preferred)
    3/4 c  Oatmeal (steel cut; not
           -rolled oats)
      3    Onions; finely chopped
      1 ts Salt
    1/2 ts Freshly ground pepper
    1/4 ts Cayenne
    1/2 ts Nutmeg
    3/4 c  Stock
  Cameron,   a.k.a. -  BEGG.4@OSU.EDU
  Wash lungs and stomach well, rub with salt and rinse. Remove
  membranes and excess fat. Soak in cold salted water for several
  hours. Turn stomach inside out for stuffing.
  Cover heart and liver with cold water. Bring to a boil, reduce heat,
  cover and simmer for 30 minutes. Chop heart and coarsely grate liver.
  Toast oatmeal in a skillet on top of the stove, stirring frequently,
  until golden. Combine all ingredients and mix well. Loosely pack
  mixture into stomach, about two-thirds full. Remember, oatmeal
  expands in cooking.
  Press any air out of stomach and truss securely. Put into boiling
  water to cover. Simmer for 3 hours, uncovered, adding more water as
  needed to maintain water level. Prick stomach several times with a
  sharp needle when it begins to swell; this keeps the bag from
  bursting. Place on a hot platter, removing trussing strings.
  One can eat it at this stage, but we Creole Scots go a step further:
  Heat the skillet red hot with an oxy/propane torch. Throw in chunks
  of the haggis, burning to a crisp on all sides. Serve on a bed of
  fresh green cayenne peppers. Eat with chopsticks. Wine suggestion:
  Mulled Asti Spumante.
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 39541 (Apr 03, 2005)

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