Pan Haggis Recipe
Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.
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Cooking tools:
- Pudding basin
- Roasting rack
- Pot
- Saucepan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Aluminum foil
Ingredients
- pigs' liver
- onions
- suet
- water
- oatmeal
- salt
- black pepper
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