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Monday, March 26, 2012


More sheep lung
Photo by: Meagan & Matt 
lung sausage. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003]

CXXI CATALAN "HAGGIS" ADAPTED FROM SENT SOVÍ, #CXXI Qui parla con se ffan ffrexures de moltó o de porc ab ay. pp 143-144 


lamb or pork intestines
2 lungs from a lamb or pig
1 heart  “           “           “
1 liver  “           “           “
¼ c lard
1 onion chopped
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp freshly grated ginger
1 tsp freshly ground pepper
1 slice toasted bread
1/8 c vinegar
2 eggs beaten

haggis (sheep lung, liver, and intestine)
Photo by: james_clear


Wash intestines. Scald them with boiling water. Hang out to dry.

Boil plunk, i.e. lungs, heart and liver in just enough water to cover them. When cooked a little, remove them from the pan and save the broth. Cut the lung and heart into thin strips. Heat lard in a frying pan and lightly fry both sides of each strip. When done, cut the liver into larger trip than the lung and lightly fry them. Then fry the onion until translucent. Add plunk with the broth and boil until it becomes thick. Add the spices. Soak the toasted bread in vinegar and chop it with the liver. Add this to the pan. Slowly add the eggs. Remove the pan from the heat and stir well. Let cool and stuff this into the intestines.

When ready to use heat the sausages in the oven or fry them in lard.

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