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Add a photoServings: 8
Ingredients
- 2 1/2 lb Pork fat or possibly salt pork
- 1 lb Pork liver, approx 3 lb
- 1 1/2 c. Rolled oats
- 2 tsp Salt
- 1/2 tsp Pepper
Directions
- This New Brunswick recipe reflects a change in the traditional haggis - a change that 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 possibly salt pork fat. Pour off the grease as it accumulates. When the pcs are golden and crisp they are called
- "crackin's in Ontario, or possibly "Kips" in the Maritimes. Drain well. Cold. Wash the pork liver and place in a large pot. Cover with boiling water and boil for about 1 hour, or possibly till a fork can easily be inserted. Remove liver and allow to cold. Reserve liquid. Put cooled liver and 2 c. of cracklin's through the food grinder. Mix together. Stir in the oats, salt and pepper.
- Add in sufficient cooking liquid to hold mix together. Press into prepared loaf pan, cover with waxed paper and foil. Steam for 1 hour. Cold. To Serve, slice 1/2 inch thick and pan fry till golden on both sides.
- Serve piping warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 1077 | |
| Calories from Fat 935 | 87% |
| Total Fat 103.7g | 130% |
| Saturated Fat 36.39g | 146% |
| Trans Fat 1.12g | |
| Cholesterol 280mg | 93% |
| Sodium 664mg | 28% |
| Potassium 389mg | 11% |
| Total Carbs 11.87g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.15g | 0% |
| Protein 22.41g | 36% |
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