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Ingredientes
- 230 gm lambs liver
- 1 x lambs heart
- 2 lrg onions
- 110 gm pinhead oatmeal
- 60 x gshredded beef suet
- 2 tsp freshly grnd black pepper Cayenne pepper grnd mace and grnd nutmeg to taste
- 1 x 1.15l pudding basin greased
Direcciones
- Rinse the liver and heart thoroughly.
- Peel and quarter the onions and put into a pan with the liver and heart.
- Cover with water bring to the boil and cook gently for 40 min.
- Leave till cold.
- Reserve the liquid.
- Process or possibly mince the liver heart and onions using the medium cutter of the mincer and removing any tubes.
- Put the oatmeal into a heavy frying pan and stir over a low heat till lightly browned. In a bowl mix the oatmeal with the chopped ingredients the suet salt pepper and spices.
- Add in sufficient of the reserved liquid to make a dropping consistency.
- Fry a spoonful of the mix and taste for seasoning.
- Adjust as necessary.
- Put the mix into a greased heatproof pudding basin and cover with a lid or possibly greaseproof paper securely tied with string.
- Steam the haggis in a pan of water (with the water coming halfway up the sides of the basin) for 2 hrs.
- Turn out and serve with mashed swede and creamed potatoes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 117mg | 3% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.96g | 2% |
| Protein 0.85g | 1% |
