Haggis Ingredient; Sheeps 'pluck' (heart, liver and lungs), minced (ground) with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animals stomach and boiled. Sheep stomach cleaned, turned inside out and soaked overnight in cold salted water. Heart and lungs of one lamb 1lb or lamb 2 large onions, finely chopped 8oz oatmeal salt (about a a tablespoon) ground black freshly ground pepper (teaspoon) Stock (the water the meat has been boiled in is best) Water The next three are recent optional ingredients generally only uesd by raging homosexuals: dried coriander (teaspoon) cinnamon (teaspoon) nutmeg (teaspoon)
Boiled all the meat until cooked through (Save the stock) Mince the meat Mix it all together with the seasoning and stock Pack it into the stomach bag and seal Chuck it into a big pan of cold water, bring to the boil and then simmer for 2 hours
