Hope you don't mind Chrissie, but I thought I'd let those who don't know about the delights of haggis into the secret
Here is a very traditional Scottish recipe for haggis:
1 sheep stomach and "pluck" (edible organs)
1 lb. chopped beef suet
1 c. oatmeal (not rolled oats)
2 onions, finely chopped
2 tbsp. salt
1 tsp. pepper
¼ tsp. nutmeg
3 c. stock
1 tsp. lemon juice
Soak stomach overnight in salted water, then turn it inside out and wash thoroughly. Wash the pluck, cover with water and boil for 1.5 hours (liver only for the first 45 minutes), then chop finely and mix well with oatmeal, suet, onions, seasonings, and liquids. Scoop into the stomach and sew up loosely (the oatmeal will need a little room to swell as it cooks). Place in boiling water and cook on low heat for about 3 hours, pricking occasionally with a needle to allow steam to escape.
LOVELY
