Stomach bag and pluck (heart, liver and lights of a sheep --
you can substitute a selection of organ meats)
2 onions, peeled
2 c pinhead oatmeal (Irish oatmeal)
1 2/3 c suet
salt & pepper
trussing needle and fine string
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 liquid, and chop them roughly. Also toast 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 needle.
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.