Traditional Scottish Haggis

Instructions

1. 1

   Rinse the heart, liver, and lungs thoroughly under cold water. Place them in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 1.5 hours until tender.

2. 2

   While the offal is cooking, toast the oats in a dry skillet over medium heat for 5-7 minutes until lightly golden and fragrant. Set aside to cool.

3. 3

   In a separate pan, sauté the chopped onions in a tablespoon of the suet until soft and translucent, about 8-10 minutes. Set aside.

4. 4

   Once the offal is cooked, remove from the pot and reserve 500ml of the cooking liquid. Allow the meat to cool enough to handle, then finely mince or grind it using a meat grinder or food processor. Discard any gristle or tough bits.

5. 5

   In a large mixing bowl, combine the minced offal, toasted oats, sautéed onions, and finely chopped suet. Mix thoroughly.

6. 6

   Add the salt, black pepper, nutmeg, and cayenne pepper to the mixture. Gradually add the reserved cooking liquid or stock, mixing until the mixture is moist but not too wet - it should hold together when pressed.

7. 7

   If using a natural casing: Rinse the bung thoroughly and soak in cold water. Turn it inside out and scrape clean. Tie one end securely with kitchen string. Fill the casing about 2/3 full (leaving room for expansion), then tie the other end securely.

8. 8

   If using a casserole dish: Transfer the mixture to a greased oven-safe dish and cover tightly with aluminum foil.

9. 9

   For casing method: Place the haggis in a large pot of boiling water. Prick the casing in several places with a needle to prevent bursting. Simmer gently for 3 hours, turning occasionally.

10. 10

    For casserole method: Bake in a preheated 160°C (325°F) oven for 1.5-2 hours, stirring occasionally and adding more stock if it becomes too dry.

11. 11

    Remove from heat and let rest for 10 minutes before serving. If using casing, slice open at the table for dramatic presentation. Serve hot with 'neeps and tatties' (mashed turnips and potatoes).