Haggish

• 1 cleaned sheep or lamb's stomach bag
• 3 lb. dry oatmeal
• 1 lb chopped lard
• 1 lb goose liver, boiled and minced
• 1 pint (2 cups) vegetable stock
• "The heart and lights of the sheep", boiled and minced
• 1 large chopped onion
• 3 large chopped leeks
• 2 tbsp Welsh seasoning

1. Method:
2. 1. Pan-fry oatmeal, tossing gently until lightly crisped.
3. 2. Mix all remaining ingredients together (except "the hearts and lights of the sheep", lard and stomach bag)
4. 3. Pour in stock, mix ingredients and spoon into stomach bag.
5. 4. Re-boil "the hearts and lights" of the sheep - until they remain firm to the touch
6. 5. Mix in to stomach bag, and sew up securely.
7. 6. Lower the haggish into a large pot of boiling water, and simmer for 7-8 hours.
8. Inner Cooking Notes:
9. If you are not sufficiently skilled to sew up the haggish then you can use a staple gun instead. Just make sure your guests are informed before consuming the dish.
10. Warning:
11. Only consume "hearts and lights" that have been prepared by a skilled butcher. If you are in any doubt as to their authenticity we suggest substituting with a mild Italian sausage.
12. Key Facts
13. Preparation time: 2 hours
14. Cooking time: 8 hours

oatmeal, lard, goose liver, vegetable stock, onion, leeks, welsh

Taken from www.epicurious.com/recipes/member/views/haggish-50123392 (may not work)