Traditional Scottish Haggis

Ingredients

Sheep's heart

1, cleaned and prepared

Sheep's liver

1, cleaned and prepared

Sheep's lungs

1 pair, cleaned and prepared

Beef suet

250g, finely chopped

Onion

1 large, finely chopped

Oatmeal

2 cups

Salt

1 teaspoon

Black pepper

1 teaspoon

Ground nutmeg

1/2 teaspoon

Ground cloves

1/2 teaspoon

Stock

1-2 cups, as needed

Sheep's stomach or synthetic casing

1, cleaned and prepared

Instructions

1. Place the sheep's heart, liver, and lungs in a large pot and cover with water. Bring the water to a boil over high heat, then reduce to medium heat and let it simmer for 1 hour.
2. After an hour, remove the cooked organs from the pot and let them cool. Once cooled, chop them finely.
3. In a large bowl, combine the finely chopped organs, oatmeal, onion, beef suet, salt, black pepper, nutmeg, and cloves. Mix well to ensure all ingredients are evenly distributed.
4. Gradually add the stock to the mixture, stirring consistently. Continue to add stock until the mixture turns into a thick paste.
5. Stuff the mixture into the prepared sheep's stomach or synthetic casing. Make sure to pack it well and secure the ends with kitchen twine to seal it tightly.
6. Place the haggis in a large pot of boiling water and let it simmer for 2-3 hours, or until it's thoroughly cooked.
7. Finally, remove the haggis from the pot and let it cool slightly before cutting open the casing. Be careful to avoid any spills.
8. Serve your traditional Scottish haggis hot with sides of neeps (mashed turnips) and tatties (mashed potatoes).