Last week, I wrote a piece for Newcity about how the awesome dudes at Carnivore in Oak Park made me some haggis. I include an edited version of that piece here.
Fair and full is your honest, jolly face,
Great chieftain of the sausage race!
Here’s Knaub’s recipe for a big-ass haggis:
- “Salt     the ever-living hell out of” twelve ounces of liver and heart     (ideally sheep, but pork or beef also work), and sear until nut brown
- Chop     a large onion and sweat with one tablespoon each dry thyme, ground     mustard, marjoram, curry powder and mace
- Cool     everything, then put through a grinder with one pound suet
- Dice     twelve ounces of pickled tongue into half-inch cubes and combine
- Add     1.5 pounds of toasted steel cut oats, one-half cup cheap Scotch, three     cups beef stock, one-eighth cup salt, and mix
- Stuff     into your casing of choice and poach until internal temperature is 165     degrees
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