Roger’s Scottish Haggis Wors
Roger Clayton of Dean David Wines, Riebeek Kasteel, hails from Scotland originally and this is his answer to ‘boerewors’. Don’t be put off by the list of ingredients – be brave and try it – it’s really delicious… after all six million Scots can’t be wrong!
- Yields: 2kg |
- Difficulty: moderate
- Prep Time : 4:0 hours |
- Cook Time : 10 mins
3 x lamb hearts
1 lamb lung
1 x lamb liver (optional)
450 g lamb trimmings
500 g of beef mince
Two large onions, finely chopped
2 Tbs freshly ground black pepper
2 Tbs salt
2 tsp ground coriander
2 tsp cinnamon
2 tsp nutmeg
1 tsp cayenne pepper
Stock from hearts and lungs
220 g oatmeal or granola
Several tots of whisky
Several feet of sausage casing
Wash the lungs, heart and liver (if using). Place in large saucepan with the meat trimmings and bring to the boil. Cook for about 2 hours.
When cooked, strain and set the stock aside.
Mince the lungs, heart and trimmings.
Place the minced mixture into a bowl and add the beef mince, finely chopped onions, and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft, crumbly consistency.
Leave overnight in the fridge so that all of the spices combine and the flavours to develop.
Remove the sausage casings from the freezer and soak in water overnight. (if salted)
Remove the minced meat mixture from the fridge and mix in the oatmeal.
Stuff the sausage casings on to the spigot. Allow almost double the unfilled length. Take enough mix for one long wors, add some warm stock and a tot of whisky and fill the sausage casing. Repeat until you have used up all of the sausage mixture.
Cover the wors and chill overnight in the fridge.
Remove from the fridge and allow to come to room temperature before braaiing.
Braai slowly on a raised grill for about 10-15 minutes above a good heat.