Traditional Haggis Recipe

• 1 Sheep's Stomach Bag
• 1 Sheep's Pluck (liver, lungs & heart)
• 3 Onions
• 250 g Beef Suet
• 150 g Oatmeal
• Salt (to taste)
• Black Pepper (to taste)
• A pinch Cayenne
• 150 ml Gravy

• Start with cleaning the stomach bag properly and then soaking it overnight.
• Turn it inside out in the morning.
• Wash the pluck thoroughly and boil it for around 1½ hours, making sure that the impurities are removed. For this purpose, hang the windpipe over the pot, allowing its drainage. Keep the water for later use.
• Now, mince the heart and lungs and grate half the liver.
• Take a bowl; chop the onions and suet in it.
• At the same time, keep the oatmeal in the oven, so that it becomes warm.
• Now, take a large bowl and mix heart, lungs, liver, onions, suet, oatmeal, and gravy, along with salt and pepper.
• Now, put cayenne in it.
• Add this mixture to the pluck-boiled water, to make a watery mixture.
• Now, fill the stomach bag until it is half full, press out the air from it and sew the bag up.
• Let this bag boil for 3 hrs, in a container, without the lid.
• Serve it with traditional neeps and tatties.