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Real haggis isn’t available in the US, because it uses bits of the sheep on which the FDA looks with horror. This is my best attempt so far. Some key differences:
- I’ve given up on finding lamb lights and pluck, so it’s much less offally than it should be.
- I used regular “old fashioned” oats instead of pinhead oats (apparently the same thing as steel-cut oats). The latter would probably give it a more authentic texture. You might want to try adding them after the grinding stage rather than before, as I do here.
- Even in Scotland, beef bung (or cap) is used as a common substitute for sheep stomach. You don’t eat the haggis casing anyway, so it doesn’t make much difference. You can get them online at most sausage supply sites (e.g. sausagemaker.com).
- This version is quite sausage-like, and binds together more than regular haggis, because I like it that way. If you prefer it to be looser, skip the binding step (step 6).
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