• Heart, liver and lungs - the pluck; if you can't get lungs, tongue and kidneys will do
• 175g (6 oz) coarse or pinhead oatmeal (not porridge or rolled oats, or you will have a soup mixture and not the light, grainy texture of a good haggis)
• 500g (1 Ib) suet (the fat which surrounds the kidneys)
• 500g (1 Ib) onions
• 1 tablespoon crumbled dried thyme
• White pepper
• Utensils: Plenty of elbow room, a baking tray, a roomy saucepan, a draining spoon, a saucer and a large boiling pot
Cooking time1 hour
Preparation time1 hour
Tackle the stomach bag first. Turn it inside out, men scrub and scrape it in several changes of cold water. Scald it with a kettleful of boiling water and leave it to soak for a few hours in heavily salted water.
Prepare the pluck: drain me liver and heart of any residual blood (your butcher will probably have done this for you) and give the lungs a good rinse. Put everything in the roomy saucepan with enough cold salted water to cover, allowing the lung tubes to hang over the side of me pan so the air can escape as it heats. Bring all to the boil, skim, turn down the heat and simmer for at least an hour.
Meanwhile prepare the rest of the ingredients. Spread out the oatmeal on the baking tray and toast it golden brown in a hot oven, allowing 10 minutes at 400°F/200°C/Gas 6, tossing it halfway through. Chop the suet and rub out the connecting scraps of membrane with well- floured fingers. Skin the onions and grate or chop very finely
Drain the pluck and pick it over, removing black bits and veins. Grate the liver and chop the rest of the meats very small (You won't need all the liver - half should be enough). Mix the meats with the suet and onion and spread the mixture out on the table. Sprinkle with the oatmeal and thyme, and season well with salt and plenty of freshly ground pepper. Some cooks include lemon juice, cayenne pepper and various other flavourings — sage, marjoram, allspice, nutmeg. The secret lies in the proportions - you'll soon establish your own preference. Mix everything together
Drain the stomach bag and give it a final rinse. Stuff it with the oatmeal and meat mixture — it should be a little over half-full to allow the oatmeal room to swell. Moisten with stock from the pluck -- enough to make the mixture look juicy. Press out the air and sew up the bag. This is the haggis
Bring a large pot of salted water to the boil. Slip in an upturned metal saucer to protect the haggis from direct
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