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Goat Haggis

gearhead426hemi
gearhead426hemi Posts: 919 Member
edited November 2024 in Recipes
Goat haggis.

6 lbs meat. ( Liver, Lung, Heart, Tongue)
1 lb ground beef suet ( local butcher will have)
tripe or goat stomach ( we used tripe )
3 onions
3 lbs pin/steel oats
3 oz white salt
pinch nutmeg ( we went off smell of mix)
1 1/2 ox white pepper
couple pinches mace
couple pinches coriander
______________________________________________________________________________
- cut meat into big chunks and remove as much of the fat as possible.
- boil meat and one diced onion for 1-1.5 hours Keep stock
- let cool then put in large mixing bowl
- add minced onions, oats, suet, and seasoning and mix by hand.
- once mixed well add 1 1/2 pints stock and mix again
- add mix to sausage machine ( or by hand ) ** don't overfill **
- cook in pot at 180 degrees F for 1.5 to 2.0 hours
- immediately put in cold water and let cool
- ENJOY!

Replies

  • lynn_glenmont
    lynn_glenmont Posts: 10,128 Member
    edited June 2017
    Seems like an awful lot of work. I think I'll stick with scrapple. Think of it as pig* haggis without the casing -- meat and organ meats boiled with corn meal (corn, oats, it's all grain) and allowed to congeal, then sold to home cooks who would rather not deal with 7 lbs of meat and fat at a time. Fry in a pan. ENJOY!


    Edited to add
    * and/or beef, and I think I have seen turkey scrapple at the Amish market, but I haven't tried it.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    Oh dear God :sick:

    Sorry, not an offal fan. I'd most certainly lose a lot of weight if i had to eat this :wink:
This discussion has been closed.

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