Recipes and How to make your own Haggis!

Haggis

Robert Burns was Scotland's favorite son, a source of inspiration for their literary tradition, and the man with the word spoken on the night of Robbie Burn, most notably "An Ode to a Haggis". Haggis! Those words give Australians who love BBQ goosebumps! Why? Many Aussies are part Scotland, at least, and have Haggis in their blood.

Maybe it's from the rumors of a general disapproval of the food, despite the fact that it's quite tasty and something I've always looked forward to. That's right - I love Haggis, and I will have them again, this year, for Robbie Burns night.

The Guardian, in anticipation of the evening, has posted a helpful gallery on how to make your own Haggis. The 'picked' images (heart, lungs and liver), sitting on the board, ready to be chopped, make me hungry. Oi, I can buy some Haggis for Trekkie.

For more information on Haggis:

The recipe for Haggis is rather simple, although the filling part seems complicated. Here are the ingredients, from this webpage:
Ingredient:
1 lamb lung
1 lamb belly
1 lamb liver
1 lamb liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (ground type, NOT Quaker Oats!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
3/4 cup stock

Assembling the Haggis is time-consuming, but not terribly difficult:
Steps 1.
Wash the lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for a few hours. Turn inside belly for stuffing.
Steps 2.
Cover hearts and hearts with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Cut the liver and coarsely grate the liver. Toast the oatmeal in a skillet on the stove, stirring constantly, until golden.
Steps 3.
Combine all ingredients and mix well. Wrap the mixture loosely into the belly, about two thirds full. Remember, oatmeal expands as it cooks.
Steps 4.
Press the air out of the abdomen and skeleton securely. Put in boiling water to cover. Simmer for 3 hours, open the lid, add more water as needed to maintain the water level.
Steps 5.
Pierce the abdomen several times with a sharp needle as it begins to swell; This keeps the bag from breaking. Place on a hot plate, removing the trussing strings.
Steps 6.
Serve with a spoon. Served ceremonially with "needs, tatties and nips" mashed horseradish, mashed potatoes, whiskey.

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