Haggis, Colorado, Usa Version

Total Time: 8 hrs Preparation Time: 6 hrs Cook Time: 2 hrs

Ingredients

• 15 lbs lamb hearts
• 15 lbs lambs kidneys
• 15 lbs lamb liver
• 30 lbs chopped onions
• 10 lbs steel cut oats
• 1 cup chopped garlic
• 1 (1 ounce) can rubbed sage
• 1 (1 ounce) can rubbed thyme
• 1 (1 ounce) can flaked rosemary
• 2 (1 ounce) packages fresh rosemary
• 1 (1 ounce) can pepper
• salt, to taste
• 15 large reynolds oven cooking bags

Recipe

• 1 boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
• 2 chop the onions and add all the herbs and oats, mix well.
• 3 chop up the cooked lamb organs-a cuisinart works well, but takes time, be careful not to turn the meat into pate.
• 4 mix the meat with the rest of the ingredients.
• 5 divide the mixture between the reynolds oven bags.
• 6 tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
• 7 boil the bags of haggis for a further 1 hour.
• 8 serve with bashed neeps and tatties.
• 9 this mixture also freezes well, but be careful on reheating as the reynolds oven bags become very brittle when you freeze them.
• 10 yields approx 75 lbs cooked.