Haggis, Colorado, Usa Version

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 white pepper
• salt, to taste
• 15 large reynolds oven cooking bags

Directions

1. 1

   Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.

2. 2

   Chop the onions and add all the herbs and oats, mix well.

3. 3

   Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.

4. 4

   Mix the meat with the rest of the ingredients.

5. 5

   Divide the mixture between the Reynolds oven bags.

6. 6

   Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.

7. 7

   Boil the bags of Haggis for a further 1 hour.

8. 8

   Serve with bashed neeps and tatties.

9. 9

   This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.

10. 10

    Yields approx 75 lbs cooked.