Haggis: a traditional Scottish delicacy.DR. JOE LIPPINCOTT ROCKY COMFORT FARM 810 TOWER RD. ALBURTIS, PA 18011 Here's a recipe from the don't-knock-it-if-you-haven't-tried-it department. Haggis is traditionally made in rural Scotland when a lamb is butchered. It is essentially a type of sausage made from the organ meats of the lamb using the stomach (paunch paunch
The belly, especially a protruding one; a potbelly.
see rumen. ) as the casing. It can also readily be made from young goats, hogs or deer.
The Scots have a reputation for being frugal fru·gal
1. Practicing or marked by economy, as in the expenditure of money or the use of material resources. See Synonyms at sparing.
2. Costing little; inexpensive: a frugal lunch. , and this dish supports that reputation. Here in Pennsylvania Dutch country Pennsylvania Dutch Country refers to an area of southeastern Pennsylvania that by the American Revolution had a high percentage of Lutheran, German Reformed, Moravian, Amish, Mennonite and other German sectarian inhabitants and where the Deitsch language was historically common. , when we butcher a hog, we make scrapple scrap·ple
A mush of ground pork and cornmeal that is set in a mold and then sliced and fried.
[Diminutive of scrap1.]
Noun 1. and headcheese or souse, utilizing "everything but the oink." Haggis is a similar concept.
I've enjoyed Haggis in the Shetland Islands Shetland Islands (shĕt`lənd), island group and council area (1993 est. pop. 22,830), 551 sq mi (1,427 sq km), extreme N Scotland, NE of the Orkney Islands. (where it's a special dinner treat) and have made it at home in many various forms. Feel free to improvise im·pro·vise
v. im·pro·vised, im·pro·vis·ing, im·pro·vis·es
1. To invent, compose, or perform with little or no preparation.
2. . It's easy to prepare and it is virtually cost free. The famous Scottish poet Robert Burns referred to it as "the great chieftan o' the pudding race."
Basic recipe: One lamb stomach Lamb's tongue, liver, heart, kidneys, and lungs (lights) 2 large onions 1/2 pound oat bran or non-instant meal Herbs, salt and pepper to taste 1/2 pound ground suet (or ground meat) Wash paunch well and soak overnight in salted water. Wash the organ meats and boil for 2 or more hours in salted water. Reserve water, cool and dice the meats, and add chopped suet and onions. Toast the oats in a dry skillet for a few minutes, and add spices. Mix ingredients well, moistening with Water from initial cooking. Stuff stomach 2/3 full (to allow for expansion), sew or tie shut, and boil for three hours. Cool and slice.