Haggis(Scotch-Canadian)

* Exported from MasterCook *

HAGGIS (SCOTCH-CANADIAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Pork fat or salt pork
1 lb Pork liver -- approx 3 lb
1 1/2 c Rolled oats
2 ts Salt
1/2 ts Pepper

This New Brunswick recipe reflects a change in the
traditional haggis - a change which recent Scottish
arrivals consider akin to sacrilege. Directions:
Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes
and fry out the fat from the pork or salt pork fat.
Pour off the grease as it accumulates. When the
pieces are golden brown and crisp they are called
"crackin's in Ontario, or "Kips" in the Maritimes.
Drain well. Cool. Wash the pork liver and place in a
large pot. Cover with boiling water and boil for
about 1 hour, or until a fork can easily be inserted.
Remove liver and allow to cool. Reserve liquid. Put
cooled liver and 2 cups of cracklin's through the food
grinder. Mix together. Stir in the oats, salt and
pepper. Add sufficient cooking liquid to hold mixture
together. Press into prepared loaf pan, cover with
waxed paper and foil. Steam for 1 hour. Cool.
To Serve, slice 1/2 inch thick and pan fry until
golden brown on both sides. Serve piping hot.



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