Dessert Haggis

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 1 box graham crackers
• 3 medium onions, minced
• 1 bottle chocolate syrup
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 2 cups marshmallows
• 1/2 teaspoon ground black pepper
• 1 bar of toffee
• 1 teaspoon dried ground herbs

Directions

• Rinse the stomach thoroughly and soak overnight in cold salted water.

• Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

• In a large bowl, combine the minced liver, heart, tongue, suet, onions, toasted oats, marshmallows and graham crackers. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

• In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

• Drizzle your haggis liberally with toffee and chocolate syrup. Serve warm with ice cream.

bon appetit