Alton Browns Haggis Recipes

Steps:

• Rinse the stomach thoroughly and soak overnight in cold salted water.
• Rinse the liver, heart, and tongue.
• In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours.
• Remove and mince.
• Remove any gristle or skin and discard.
• In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats.
• Season with salt, pepper, and dried herbs.
• Moisten with some of the cooking water so the mixture binds.
• Remove the stomach from the cold salted water and fill 2/3 with the mixture.
• Sew or tie the stomach closed.
• Use a turning fork to pierce the stomach several times.
• This will prevent the haggis from bursting.
• In a large pot of boiling water, gently place the filled stomach, being careful not to splash.
• Cook over high heat for 3 hours.
• Serve with mashed potatoes, if you serve it at all.

Steps:

• Preheat the oven to 300 degrees F.
• Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.