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Recipe by: numi
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See below ingredients and instructions of the recipe
2 1/2 lb Pork fat or salt pork
1 lb Pork liver; approx 3 lb
1 1/2 c Rolled oats
2 ts Salt
1/2 ts Pepper
This New Brunswick recipe reflects a change in the traditional haggis
~ a change which recent Scottish arrivals consider akin to sacrilege.
Directions: Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes and
fry out the fat from the pork or salt pork fat. Pour off the grease
as it accumulates. When the pieces are golden brown and crisp they
are called "crackin's in Ontario, or "Kips" in the Maritimes. Drain
well. Cool. Wash the pork liver and place in a large pot. Cover with
boiling water and boil for about 1 hour, or until a fork can easily
be inserted. Remove liver and allow to cool. Reserve liquid. Put
cooled liver and 2 cups of cracklin's through the food grinder. Mix
together. Stir in the oats, salt and pepper. Add sufficient cooking
liquid to hold mixture together. Press into prepared loaf pan, cover
with waxed paper and foil. Steam for 1 hour. Cool. To Serve, slice
1/2 inch thick and pan fry until golden brown on both sides. Serve
piping hot.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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