haggis

This Scottish specialty is made by stuffing a sheep’s (or other animal’s) stomach lining with a minced mixture of the animal’s organs (heart, liver, lungs, and so on), onion, suet, oatmeal and seasonings, then simmering the sausage in water for about 4 hours. Haggamuggie is a simplified version of haggis made with fish liver.

Comments

comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.