Haggis vs

[MelodeonMan]

Many people screw their faces up when they speak about Scots eating Haggis and yet, have heard that many countrys in east eat Rats, dogs,cats,monkeys brains and sheeps eyeball,and in europe eat pickled sparrows,Frogs,Hedgehogs,Snails, worms , And in Asia eat Locusts,spiders,rats,snakes,camels, so honestly cant see whats strange about eating Haggis rather have Haggis than anything they eat, whats strangest food you have had.

[Texasmujer]

While visiting Scotland, I had to eat haggis oiut of curiosity---it was good. Not wonderful, but not awful; just good. When I return, I plan on eating Haggis.---Texasmujer

[bonnielassProudOfMyRoots]

Im looking for some recipes on haggis and black pudding.Any help will be appreciated!










sincerly,Ash Lee


ash139003@yahoo.com

[Polwarth]

Scroll down to earlier threads in this forum - there are a lot of threads re haggis and black pudding.

[Eleana]

Polwarth! You're... funny.

[Polwarth]

Funny ha-ha, or funny.....?

[kathyv]

Black Pudding

You need pudding skins


2 Pints Pig or Ox Blood
1 lb. Chopped Suet
8 oz. Diced Onions
1/2 pint Milk
3 oz. Oatmeal
Salt and Pepper

Wash the pudding skins and soak in salty water overnight.

Put the blood into a bowl and add 1 teaspoon of salt, strain through
a fine sieve to a larger bowl.

Stir in the milk, suet, onions and oatmeal and season with salt and pepper.

Now to fill the pudding skins...tie at one end(with string)and then turn
inside out.

Fill it with mixture tie off in equal lengths...like sausages.

Place in water that is off the boil, after about 5 minutes prick all
over with a large needle.

Boil for 30 minutes...then take out of pan and hang in a cool place to dry.

To serve you can re-heat by boing in water for 10 - 15 minutes.




Haggis

Take a sheep's paunch and pluck, some of the lungs, liver and heart and sometimes the kidneys.

Take the suet from round the kidneys and chop it finely.

Add a pint of medium oatmeal, a good amount of chopped onion, 1tablespoon salt, dash of black pepper, half a nutmeg, a handful of currants, raisins or any available fruit element.

Mix well and pack into the paunch.

The secret of making a good haggis is to allow for the swelling up of the meat to fill the elastic stomach tightly without bursting.

It may be necessary to prick the haggis slightly when the boiling is beginning to let out air. It is easier to sew it up though the correct fashion is to wrap the stomach over using wooden skewers.

Simmer for four hours.