Haggis: Scottish sheep's pluck and oatmeal sausage

Method

1. 1

   Cook the pluck

   Simmer the lamb pluck gently in salted water for about two hours until tender. Keep the cooking liquor.

   120 min
2. 2

   Chop

   Let the meat cool, then finely chop the heart and lungs and grate the liver.

   15 min
3. 3

   Combine the mixture

   In a bowl, mix the offal, the suet, the oatmeal, the onion, the spices and enough of the cooking liquor to make it loosely moist.

   10 min
4. 4

   Stuff

   Fill the cleaned casing with the mixture, leaving room for the oatmeal to swell, then prick the surface of the casing several times.

   15 min
5. 5

   Cook

   Place the sausage in boiling water, then cook it slowly over a gentle simmer for one and a half to two hours, watching that it does not split.

   90 min
6. 6

   Serve

   Slice it and serve traditionally with mashed potatoes and carrot and parsnip mash.

   5 min