Alton Brown's Haggis

Total Time: 5 hrs 42 mins Preparation Time: 42 mins Cook Time: 5 hrs

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 lb suet, minced
• 3 medium onions, minced
• 1/2 lb dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground dried parsley

Recipe

• 1 rinse the stomach thoroughly and soak overnight in cold salted water.
• 2 rinse the liver, heart, and tongue.
• 3 in a large pot of boiling, salted water, cook these parts over medium heat for 2 hours.
• 4 remove and mince.
• 5 remove any gristle or skin and discard.
• 6 in a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats.
• 7 season with salt, pepper, and dried herbs.
• 8 moisten with some of the cooking water so the mixture binds.
• 9 remove the stomach from the cold salted water and fill 2/3 with the mixture.
• 10 sew or tie the stomach closed.
• 11 use a turning fork to pierce the stomach several times.
• 12 this will prevent the haggis from bursting.
• 13 in a large pot of boiling water, gently place the filled stomach, being careful not to splash.
• 14 cook over high heat for 3 hours.
• 15 serve with mashed potatoes, if you serve it at all.