The Froog doesn't really like haggis, but knows people who do.
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I prepared this recipe for the Medinah Highlander Pipe and Drum Band of Chicago. They piped the Haggis into the dining room. . . The Pipe and Drum Major cut the Haggis in the sign of the Cross and the party began. These pipers ate everything in sight... so I am willing to offer you my version of Haggis. [capitalizations as original]
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Beef and Lamb Haggis, Froog style
Equipment
4-qt covered pot
Meat grinder
Mixing bowl
Steamer and String, for tying ends
Filling Ingredients
1 lb Beef Heart, cut into 2" wide strips
1 lb Beef Liver
1/2 lb Lamb Stew Meat, 1" chunks
1 1/2 C Yellow Onion, peeled, finely chopped
4 TBSP Scotch Whisky
2 C Oatmeal, toasted on cookie sheet, 375 F for 10 min
2 tsp Salt
1/2 tsp freshly ground Black Pepper
1 tsp dried Thyme (about 2 tsp fresh)
1/2 tsp Rosemary
1/4 tsp grated nutmeg.
The Casing
3 Beef Caps -- inquire w/sausage maker about these. I'd go to the Mexican groceries around here, which all have old-school meat departments and prep their own stuff.
1 C Distilled Vinegar
1/2 TBSP salt, to soak
Place Beef Heart in 4-qt pot with cold water to just cover. Simmer, covered 1 hr 10 min. Add Liver and Lamb, cover and simmer 20 more minutes. Remove contents of pot, let cool; reserve 1 C liquid. Grind everything coarsely w/meat grinder.
In large mixing bowl, mix all the ingredients together except beef caps/vinegar/salt for soaking. Mix well, set aside.
Now for the beef caps: rinse Beef Caps in cold water. Turn them inside out and soak them in 2 quarts cold water with Salt and Distilled Vinegar for 1/2 hr. Drain, and rinse very well inside and out.
Divide seasoned meat/oatmeal mixture into 3. Fill Beef Caps with mixture, tie ends off with string. Prick haggises all over with sharp fork. Steam 1 hr 20 min.
Serve sliced with beef or lamb gravy.