YUCK!!! Do JW's eat this? I wonder....
The dreaded haggis Behind the scenes with our editors
By Robin McMillan (Editor, GOLF Magazine Custom Publishing)
Although a devoted fan of Golfweek, I was dumfounded by its claim in the "Interactive" section of its July 15 issue that " British Open sites offer all but haggis" (page 40). But to be fair, the writer, Darryl E. Owens, is correct. So without further ado, this wrong shall be righted.
This recipe is aptly titled "The Dreaded Haggis" and is taken from Delia Smith's Complete Cookery Course. Delia has been a celebrity chef in Britain for several decades. She also is English, which means if she can stomach this stuff, then there's fighting chance you can, too. It is best served with what the Scots call mashed potatoes and turnips, or "tatties and neeps," but the truth is that the "neeps" usually are rutabagos, or "swedes." They're easy to find in the St. Andrews area. Complete the ceremony with a shot of single malt, and should be in haggis heaven.
Ingredients:
1 sheep's stomach
1 sheep's heart
1 sheep's liver
1/2 lb suet, fresh (kidney leaf fat is preferred)
3/4 cup oatmeal
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/2 tsp nutmeg
3/4 cup stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon.
Now, where's that recipe for Atholl Brose.....