Ingredients

• 1 sheep's stomach or ox secum
• cleaned and thoroughly
• scalded
• turned inside out and soaked overnight in cold salted water
• heart and lungs of one lamb
• 450g/1lb beef or lamb trimmings
• fat and lean
• 2 onions
• finely chopped
• 225g/8oz oatmeal
• 1 tbsp salt
• 1 tsp ground black pepper
• 1 tsp ground dried coriander
• 1 tsp mace
• 1 tsp nutmeg
• water
• enough to cook the haggis
• stock from lungs and trimmings

Directions

• Wash the lungs
• heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
• When cooked
• strain off the stock and set the stock aside.
• Mince the lungs
• heart and trimmings.
• Put the minced mixture in a bowl and add the finely chopped onions
• oatmeal 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
• so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
• Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
• To serve
• cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).