Fake Haggis according to McMike

Ingredients for 4 servings:

• 100 g oat flour or oat grains, ground or crushed
• 500 g liver sausage, coarse or Palatinate liver sausage
• 500 g black pudding
• 3 onions
• ½ tsp pepper
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• 1 pinch of salt
• 1 cup stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

an alternative without sheep stomach and offal

Toast the oat flour in a steel pan over medium heat, then increase the heat until it turns caramel. Grind the black pudding in a food processor or mash it with a masher or fork. Add the liver sausage and mix to a paste. Cut the onions into very small cubes or chop them in a food processor. Mix all of the prepared ingredients with the stock until a creamy mixture forms. Season carefully with the spices, as the sausages can contain a lot of salt, pepper, etc. Tie a knot at the end of a roasting bag. Cut 40 cm off the bag. Place the roasting bag, with the knot at the bottom, in a container, such as a bowl or pot. Place it over the edge of the container and pour in the mixture. Do not cut off the remaining length of the roasting bag. Press out any air and seal the roasting bag tightly with a clip, knot, or small cable tie. Place the pouch in a pot of boiling water or a sous vide cooker at 90°C and cook for 2-3 hours. Place the roasting pouch stomach in a wide, tall container. Before serving, cut a generous amount of the roasting pouch, place it on the table, and have spoons or small ladles ready for self-serving. Alternatively, you can transfer the contents of the pouch to a container. This goes well with cabbage dishes and mashed potatoes. Tip: Instead of oat flour, you can add precooked pearl barley to the mixture. This quantity is sufficient for 4-6 people.