1.0|pc|Sheep Stomach|sheep stomach.jpg|75.0
2.0|pc|Chopped Onion|chopped onions.jpg|150.0
0.0|as per taste|Salt|salt1.jpg|0
1.0|tsp|ground Black Pepper|ground black pepper.jpg|5.0
1.0|tsp|ground Dried Coriander|coriander powder.jpg|5.0
Wash the lungs, heart and liver.
Place in a large pan of cold water with the meat trimmings and bring to a boil.
Cook for about 2 hours.
When cooked, strain off the stock and set the stock aside.
Mince the lungs, heart and trimmings.
Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning.
Mix well and add enough stock to moisten the mixture.
It should have a soft crumbly consistency.
Spoon the mixture into the sheep's stomach, so it's just over half full.
Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
Put the haggis in a pan of boiling water and cook for 3 hours without a lid.
Keep adding more water to keep it covered.
To serve, cut open the haggis and spoon out the filling.
Serve with neeps and tatties!
accompaniment / side