Ingredients (8 servings)
- 7.14 ozlamb heart, minced
- 7.14 ozlamb liver, minced
- 3.57 ozlamb kidney, minced
- 7.14 ozsteel-cut oats
- 5.36 ozbeef suet, grated
- 1 largeonion, finely diced
- 1.27 cupslamb stock
- 1 tspground coriander
- 1/2 tspground mace
- 1/2 tspground nutmeg
- 1/4 tspcayenne pepper
- 2 tspsalt
- 1 tspblack pepper
- 1 largenatural sausage casingor pudding cloth
- 14.29 ozneeps, mashed turnips
- 14.29 oztatties, mashed potatoes
Instructions
- 1
Toast oats in dry pan until golden and fragrant, about 8 minutes.
8min - 2
Sauté diced onion in little suet until softened.
5min - 3
Combine minced organs, toasted oats, suet, onion, and all spices.
10min - 4
Gradually add stock until mixture holds together but isn't wet.
5min - 5
Stuff mixture into sausage casing and tie both ends securely.
15min - 6
Prick casing all over with needle to prevent bursting.
3min - 7
Boil gently in large pot for 3 hours, turning occasionally.
3h - 8
Serve hot with neeps and tatties.
5min
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