Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stomach bag and pluck (heart -oatmeal)
Liver and lights of a sheep 1 2/3 c Suet
-(You can substitute a Salt pepper
-Selection of organ meats) -trussing needle and fine
2 Onions; peeled - stirng
2 c Pinhead oatmeal; (Irish

Thoroughly wash the stomach bag in cold water. Turn it inside out and
scald it, then scrape the surface with a knife. Soak it in cold salted
water overnight. Next day remove the bag from the water and leave it on one
side while preparing the filling. Wash the pluck. Put it into a pan, with
the windpipe hanging over the side into a bowl, to let out any impurities.
Cover the pluck with cold water, add 1 teaspoon of salt and bring the water
to a boil. Skim the surface, then simmer for 1 1/2 to 2 hours. Meanwhile
parboil the onions, drain, reserving the ligquid, and chop them roughly.
Also tpast the pinhead oatmeal until golden brown. Drain the pluck when
ready and cut away the windpipe and any excess gristle. Mince half the
liver with all the heart and lights, then stir in the shredded suet, the
toasted oatmeal and the onions. Season well with salt and pepper. Moisten
with as much of the onion or pluck water as necessary to make the mixture
soft. With the rough surface of the bag outside fill it just over half
full, the oatmeal will swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in places with the
needlw. Place the haggis on and enamel plate and put it into a pan of
boiling water. Cover the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis covered. Serve with the
traditional accompaniment of Tatties-an'Neeps. (Mashed potatoes and mashed
turnips.)

This is typically served on Burns' Night, January 25, when Scotland
celebrates the birth of their greatest poet, Robert Burns, who was born in
Ayrshire on that date in 1759. During the celebration, Burns poems are
read, and the haggis is addressed by a member of the party, ceremonially,
in the for of verses from Burns' poem, "Address to a Haggis" A typical meal
for Burn's night would include, Cock-a-Leekie, Haggis with
Tattie-an'-neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese.

Source: A Feast of Scotland, by Janet Warren

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