How to make haggis…
Set of sheep’s heart, lungs and liver (cleaned by a butcher)
One beef bung (intestine) or sheep’s stomach
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Trim off any excess fat and sinew from the sheep’s offal (heart, lungs and liver) Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Finely chop the meat (or put through a meat grinder) and combine with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace in a large bowl. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Haggis is traditionally served at Burns’ Suppers along with champit tatties and bashit neeps (mashed potatoes and turnips).