Baked Cep Stuffed With Haggis
- Cep mushrooms
- 4 slices bacon chopped
- 1/2 small red or green pepper chopped
- 1 small garlic clove
- 1 haggis sausage
Wash the ceps carefully, removing spongy part if green. Cut way any buggy bits and put the stalks to one side.
Prepare the stuffing by frying the bacon with a dribble of oil or dripping if you've got it. Chop up a small piece of garlic very finely and half a small pepper, fry everything until brown and crisp, then add the meat of one haggis sausage (having carefully removed skin). Pile the mixture into the ceps and bake in a hot oven (425 degrees) for about 15 minutes or until mushrooms feel soft when prodded.
This recipe yields ?? servings.