Alton Brown's Haggis

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There is no serving amount because alton said it depends on how much you like haggis.... I know i won't try this recipe..but maybe some bold soul will.

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Steps

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Rinse the stomach thoroughly and soak overnight in cold salted water.

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Rinse the liver , heart , and tongue.

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In a large pot of boiling , salted water , cook these parts over medium heat for 2 hours.

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Remove and mince.

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Remove any gristle or skin and discard.

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In a large bowl , combine the minced liver , heart , tongue , suet , onions , and toasted oats.

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Season with salt , pepper , and dried herbs.

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Moisten with some of the cooking water so the mixture binds.

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Remove the stomach from the cold salted water and fill 2 / 3 with the mixture.

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Sew or tie the stomach closed.

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Use a turning fork to pierce the stomach several times.

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This will prevent the haggis from bursting.

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In a large pot of boiling water , gently place the filled stomach , being careful not to splash.

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Cook over high heat for 3 hours.

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Serve with mashed potatoes , if you serve it at all.

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Ingredients

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sheep stomach, sheep liver, sheep heart, sheep tongue, suet, onions, oats, kosher salt, ground black pepper, dried parsley