Recipe - Cajun Haggis

1 Sheep's lungs (may be
omitted if not available
outwith Louisiana)
1 Sheep's stomach
1 Sheep heart
1 Sheep liver
One half pound Fresh suet (kidney leaf fat
is preferred)
Three fourths cup Oatmeal (steel cut; not
rolled oats)
3 Onions; finely chopped
1 teaspoon Salt
One half teaspoon Freshly ground pepper
One fourth teaspoon Cayenne
One half teaspoon Nutmeg
Three fourths cup Stock

Cameron, a.k.a. BEGG.4@OSU.EDU

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and
excess fat. Soak in cold salted water for several hours. Turn stomach
inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover
and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast
oatmeal in a skillet on top of the stove, stirring frequently, until
golden. Combine all ingredients and mix well. Loosely pack mixture into
stomach, about twothirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to
cover. Simmer for 3 hours, uncovered, adding more water as needed to
maintain water level. Prick stomach several times with a sharp needle when
it begins to swell; this keeps the bag from bursting. Place on a hot
platter, removing trussing strings.

One can eat it at this stage, but we Creole Scots go a step further: Heat
the skillet red hot with an oxy/propane torch. Throw in chunks of the
haggis, burning to a crisp on all sides. Serve on a bed of fresh green
cayenne peppers. Eat with chopsticks. Wine suggestion: Mulled Asti
Spumante.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.