"Civilized Haggis"

[thescot]

Because of availability issues (no lungs or stomach), I've substituted.

A boiling/roasting bag works very well in place of a stomach. It even looks right if you squeeze it tight when done and then run the whole thing under a broiler to brown it slightly before serving. After all, the stomach is really just for holding all the stuff together!

I have chopped lamb to give it a "sheepy" taste, and I substituted chicken livers when I couldn't get sheep's liver. I would not use hamburger or some such just for the principle of the thing. But . . .

Maybe it's not really haggis, but it sure does a good job of passing! The real trick is to use lots of good oats and onions with a liberal sprinkling of salt and pepper. You can see one of ours here:


and here



Let's face it, if you eat duck liver pate, you should eat anything! Put your haggis out with some water crackers and tell 'em it's a fine canape to be eaten only with the pinky finger extended delicately. It goes well with a fine merlot. . .or port!