DT - My "faux Haggis" is pretty darn tasty. Haggis is basically a sausage or stuffing made from minced organ meats, oatmeal and onion that are cooked in a sheep's stomach. It's more or less illegal to buy/sell sheep stomach in American where the FDA rules.
The faux version I make is basically a poached meatloaf. I combine say 2 lbs of ground lamb, or mix of lamb/veal with a large diced onion, and a cup of uncooked steel cut oatmeal. Season with white pepper and a pinch of nutmeg, and add an egg for binding. I form that into a log about 3-4" in diameter and 8 or 9" long, and roll it up in a piece of cheesecloth like a giant sausage. Put the log in a metal bread loaf pan on your stove top, and add a cup or more of chicken broth to come half way up the side. Bring to a boil and simmer about an hour until you get an internal temp of 150F. Turn off the heat and let it least at least 10 minutes before unwrapping and slicing.
The faux version I make is basically a poached meatloaf. I combine say 2 lbs of ground lamb, or mix of lamb/veal with a large diced onion, and a cup of uncooked steel cut oatmeal. Season with white pepper and a pinch of nutmeg, and add an egg for binding. I form that into a log about 3-4" in diameter and 8 or 9" long, and roll it up in a piece of cheesecloth like a giant sausage. Put the log in a metal bread loaf pan on your stove top, and add a cup or more of chicken broth to come half way up the side. Bring to a boil and simmer about an hour until you get an internal temp of 150F. Turn off the heat and let it least at least 10 minutes before unwrapping and slicing.
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Dusty T., Northern California
Site Moderator
As a musician, you have to keep one foot back in the past and one foot forward into the future.
-- Dizzy Gillespie
or an utter disaster
I think I'll make some 'Dutch Babies' in my cast iron skillets, made with batter and fresh fruit. Here are some I made last year:
