Haggis Ingredients:
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Haggis Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
