05-22-2008, 07:14 PM
Once again, I open myself up to food-related ridicule from the bland-eating public... ;-)
I ran across a local store that carries the correct innards to make Haggis from (I won't gross you out with a list...), and was thinking about trying to make a couple pounds.
Only trouble is, pretty much all of the recipe's require a sheeps stomach to cook it in. Well, I don't have one of those.. or a place to buy one (that I know of), and I'm not sure I want to use one even if I did.
SO..
I'm trying to think of alternatives to using sheeps stomach to cook the blend of meat, onions, pinhead oatmeal, thyme, pepper, cayaene, nutmeg, and a bit of whisky in.
Any ideas?
(Serious ones appreciated.. but I know I'll probably get a few non-serious ones as well.. after all, an American making Haggis is funny enough, much less one wtih MY record with food! LOL!)
I ran across a local store that carries the correct innards to make Haggis from (I won't gross you out with a list...), and was thinking about trying to make a couple pounds.
Only trouble is, pretty much all of the recipe's require a sheeps stomach to cook it in. Well, I don't have one of those.. or a place to buy one (that I know of), and I'm not sure I want to use one even if I did.
SO..
I'm trying to think of alternatives to using sheeps stomach to cook the blend of meat, onions, pinhead oatmeal, thyme, pepper, cayaene, nutmeg, and a bit of whisky in.
Any ideas?
(Serious ones appreciated.. but I know I'll probably get a few non-serious ones as well.. after all, an American making Haggis is funny enough, much less one wtih MY record with food! LOL!)