Substitute for Sheeps Stomach in which to make Haggis?

[Paul F.]

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!)

[NewtonMP2100]

. . .chinese use pig stomach for a particular dish. . .pretty tasty. . .

[Paul F.]

Don't think I can procure one of those locally (easily) either...But it's a start!


Thanks!

[dk62]

Do you really need the stomach (like tripes) or just the membrane? I am surprised that the place selling all the innards does not have the latter. Personally, I would look for substitute for oatmeal - that is the only thing that really bothers me in Haggis.

[Paul F.]

dk62;

Sheeps liver, kidney, heart, and lungs, and the OATMEAL is the part that bothers you? ::o


Just need the membrane in which to boil the mixture... I'm not even sure if the stomach "wrapper" is even traditionall eaten...

[Spock]

Check butchers and deli's. One other alternative to a sheeps stomach is go to an Italian butcher and get some beef casing (made from the intestine), the type they use for salami and mortadella, it is sold buy the pound, it looks small but is very expandable (just do not pack it to tight),

The Google is a wondrous beast.

[D-Rod]

This article(http://query.nytimes.com/gst/fullpage.ht...A96F948260&sec=travel&spon=) just says

Turn into a well-greased bowl, cover with foil or greaseproof paper and steam for two hours. Some seasonings should be added before cooking. I usually put in a teaspoon of salt, a half teaspoon of pepper and one-eighth teaspoon of paprika. Further seasoning to taste is recommended before serving. CHARLES S. MARWICK Washington

the main difference between this and the commercial variety made in Scotland is the absence of a sheep's stomach to cook it in.

[voodoopenguin]

Ignore the sheep's stomach as that was traditionally just a useful bag to boil the haggis in. Put the mixture in a greased bowl and tie a piece of muslin over it then boil that.

I take it you didn't find any sheep's lungs as I believe they are illegal for you wimps over there.

[Paul F.]

The Google is a wondrous beast.

It certainly is...

But Google, she is a fickle mistress.... I couldn't seem to get the right keywords to find such a result..


Thanks!
I think there is a couple places locally that make sausages, at least.

[OWC Jamie]

a vegetarian haggis recipe suggests using a pan.

:-)