Haggis (Scotch-Canadian)
haggis (scotch-canadian): 
 
2-1/2 lb.  pork fat or salt pork
1 to 3 lb.  pork liver
1-1/2 cup  rolled oats
2 tsp  salt
1/2 tsp  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. 
 
--- 
 
macleod mushrooms: 
http://groups.yahoo.com/group/mushroom-recipes/ 
 
mushroom-recipes-subscr...@yahoogroups.com 
 
 
 
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(ID: 6820) Mirror: rec.food.recipes: Sun, Jul 25, 2004


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