Haggis
Haggis, ‘great chieftain o’ the pudding race’, as Burns described it, is a close relation of the sausage. Its ingredients, which vary widely, always contain a fair proportion of oatmeal and more normally the heart, lights and liver of a sheep, wrapped in its paunch. Most people will be content to buy a haggis ready made from a butcher but some may like to make one themselves. However, the important thing is to know how to cook it.
Ingredients:
A sheep’s paunch
Liver, heart and tongue of a sheep
1/2 lb suet
2 large onions
1/2 lb oatmeal
1/2 teaspoon powdered herbs
1/2 teaspoon salt
1/2 teaspoon pepper

Method:
Wash paunch and soak overnight in cold salted water. Wash the liver, heart and tongue and boil in salted water for 2 hours. Reserve water. Then cut in pieces, removing gristle and skin, and mince. Mince the suet and onions and toast the oatmeal to a golden brown. Mix all together
adding salt, pepper and herbs, moisten with water which the offal was boiled in. Fill the paunch two-thirds full of the mixture and sew up. Prick over with a darning needle, to prevent bursting. Place haggis in boiling water and boil for 3 hours. Serve with mashed potatoes and swede.