1 sheep's stomach bag and pluck (heart, liver, lungs and windpipe)
250g-1kg/½lb-2lb pinhead oatmeal, or a mixture of medium and pinhead
125g-500g/4oz-1lb suet, finely chopped
4 onions, finely chopped
2-4 tbsp salt
1 tsp freshly ground black pepper
1 tsp dried mixed herbs, or 2 tsp chopped fresh herbs
1. Begin the day before you want to cook the haggis. Wash the stomach
bag in cold water, scrape and clean well. Place into a large bowl of
clean, cold water.
Wash the pluck and place it into a pan of boiling water. Let the
windpipe lie over the side of the pan and place a small jar underneath
to catch the drips. Simmer gently until all parts are tender - this
depends on the age of the animal but is usually between one and two
3. Place the cooked pluck into a large basin, cover with the cooking liquid and leave overnight.
4. The next day, preheat the oven to 180C/350F/Gas 4.
For the stuffing, spread the oatmeal out on a baking sheet. Transfer to
the oven and toast for around ten minutes, or until thoroughly dried
out but not browned.
6. Drain the pluck, reserving the cooking
liquid. Cut the windpipe off and discard, along with any skin and black
parts. Chop or mince the heart and lungs and grate the liver. Place
into a large bowl and mix well.
7. Add the toasted oatmeal, suet,
onions, salt, pepper, herbs and about 570ml/1 pint of the liquid the
pluck was boiled in and mix well.
8. Drain the stomach bag. Fill
the bag to just over half full with the stuffing mixture. Press out the
air, sew up the top of the bag and prick with a long needle.
Place the haggis into boiling water and simmer for three hours,
pricking with aneedle again when it swells. Alternatively, the bag may
be cut into several pieces to make smaller haggis, in which case cook
for only 1½-2 hours.
10. Serve hot with 'neeps', 'tatties' and a glass of good blended whisky.