Haggis

Ingredients

• 1 whole Sheep's heart, cleaned (Available from specialty butchers)
• 1 set Sheep's lights (lungs), cleaned (Available from specialty butchers; may be illegal in some regions, substitute with additional liver if needed)
• 1 pound Beef suet, minced (Can substitute with lamb suet)
• 2 whole Large onions, minced
• 1 cup Steel-cut oats or pinhead oatmeal (Traditional Scottish oatmeal preferred)
• 2 teaspoons Black pepper, freshly ground (Adjust to taste)
• 2 teaspoons Salt (Adjust to taste)
• 1 whole Sheep's stomach (bag), thoroughly cleaned (Must be meticulously cleaned; available from specialty butchers)
• 4 quarts Water for boiling (Enough to cover the haggis)

Instructions

1. 1Thoroughly wash and clean the sheep's heart and lights under cold running water, removing any blood vessels, membranes, or impurities. Ensure they are completely clean.
2. 2Place the cleaned heart and lights in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 30 minutes to parboil. This will make them easier to mince.
3. 3Remove the parboiled heart and lights from the pot and let them cool until safe to handle. Once cooled, mince them very finely using a sharp knife or meat grinder.
4. 4Peel and finely mince the onions into very small pieces.
5. 5In a large mixing bowl, combine the minced heart and lights, minced suet, minced onions, and oatmeal. Season highly with black pepper and salt. Mix all ingredients together thoroughly until well combined.
6. 6Ensure the sheep's stomach bag is perfectly clean and sweet-smelling. Rinse it thoroughly inside and out with cold water. Turn it inside out if needed to clean properly, then turn back.
7. 7Spoon the mixed ingredients into the cleaned sheep's stomach, filling it about two-thirds full to allow room for expansion during cooking. Press out any trapped air pockets as you fill.
8. 8Using kitchen twine and a large needle, sew up the opening of the stomach securely, ensuring no filling can escape. Make tight, close stitches.
9. 9Using a clean needle or skewer, prick the haggis in several places. This will prevent it from bursting during cooking as steam builds up inside.
10. 10Place the haggis in a large pot and cover completely with cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 3 hours, maintaining a steady simmer. Check occasionally to ensure the haggis remains covered with water, adding more boiling water if needed.
11. 11Carefully remove the haggis from the pot and let it rest for 5 minutes. Place on a serving platter, cut open the stomach at the table, and spoon out the filling. Traditionally served with neeps (mashed turnips) and tatties (mashed potatoes).