*  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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