New Year Tradition
French Haggis Myth
Meat Ingredients - The traditional Haggis Filling
Lamb - Rognons - Kidneys, Foie - Liver, Langues – Tongue, together with some “forcemeat” - minced pork equal quantities – depending on how big a terrine you wish to make (this time I used about 500g of each – it made two quite large ones – one has gone in the freezer !)
Pulsed in my food processor together with a quantity of Oatmeal - and the Spice mix.
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
