Ingredients:
1 sheep stomach, cleaned and prepared
1 lb of sheep's liver
1 lb of sheep's heart
1 lb of sheep's lungs
1 onion, chopped
1 cup of steel-cut oats
1 cup of beef broth
1/2 cup of suet, diced
2 cloves of garlic, minced
2 tsp of salt
1 tsp of black pepper
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of ground allspice
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1 tsp of ground ginger
1 tsp of ground cloves
1 tsp of ground mace
1/4 tsp of ground cardamom
1/4 tsp of ground black pepper
1/4 cup of chopped parsley
1/4 cup of chopped chives
1/4 cup of chopped thyme
1/4 cup of chopped rosemary
Instructions:
Rinse the sheep stomach thoroughly and make sure it is cleaned properly.
In a large pot, combine the liver, heart, lungs, onion, and beef broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the meats are tender.
Drain the meats and discard the broth.
In a large mixing bowl, combine the meats, steel-cut oats, suet, garlic, salt, pepper, coriander, cumin, allspice, cinnamon, nutmeg, ginger, cloves, mace, cardamom, black pepper, parsley, chives, thyme, rosemary, and onion. Mix well.
Stuff the mixture into the prepared sheep stomach, making sure it is packed tightly.
Sew the stomach closed with a needle and thread, or use a special haggis needle.
Place the haggis in a large pot, and add enough water to cover it.
Bring the water to a boil and reduce the heat to a simmer.
Cook the haggis for about 3 hours, or until the stomach is tender.
Remove the haggis from the pot and let it cool slightly before slicing and serving.
Serve with mashed potatoes and gravy.
It is worth noting that Haggis is a controversial dish, and some may find the use of sheep's organs and lungs inedible or repulsive. In some countries, such as the US, the sale and import of haggis made with sheep lungs is banned. So, you might want to check the local laws before making this dish.
