Haggis

Serves: to serve 4 - 6

Prep Time: 1 Hour + waiting

Cook Time: 5 Hours

Ready In: 6 hrs
+ waiting

1 - sheep's stomach

1 - sheep's heart

2 - sheep's lungs

1 - sheep's liver

3 - onions

8 oz - oatmeal

8 oz - beef or mutton suet

1 tablespoon - salt

1 teaspoon - freshly-ground black pepper

1 teaspoon - dried coriander

1 teaspoon - mace

1 teaspoon - nutmeg

Rinse the stomach thoroughly, scald it with boiling water, turn it inside-out and scrape it clean with a knife, then soak overnight in cold salted water
Rinse the lungs, heart and liver well, and place them in a large pan of cold water. Bring the water to the boil and cook for about 2 hours. When cooked, strain off the stock and set it aside.
Mince the lungs, heart and liver and place into a large mixing bowl. Peel and finely chop the onions and add them to the mix. Also add the oatmeal, spices and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep's stomach until it's just a bit over half full (this leaves room for the oatmeal to swell). Sew up the stomach with strong thread and prick it several times so it doesn't explode while cooking.
Place the haggis into a pan of boiling water and cook for 3 hours without a lid. (Make sure there's always enough water to cover the haggis, so add more boiling water as necessary)
To serve, cut open the haggis and spoon out the filling. Serve steaming hot with mashed potatoes and turnip, or make a nice "tower" (like the photo on the left) and serve with whisky sauce as described in our recipe for Haggis, Neeps and Tatties