This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.
16 people made this
500g lamb's liver
1 large onion, chopped
1/2 teaspoon cayenne pepper
salt and black pepper to taste
1 sheep's pluck (stomach)
Method Prep:1hr › Cook:6hr › Ready in:7hr
In a saucepan, place the liver and cover with water. Bring to the boil and simmer vigourously for 30 to 45 minutes, until cooked through. Remove liver and mince once cool enough to handle. Reserve stock.
In a large frying pan, cook onion over a low heat with some suet. Once tender and translucent, chop the onion finely and mix with remaining suet.
Toast the oats in a dry pan over medium heat, stirring frequently.
Combine all ingredients in a large mixing bowl. Moisten the mixture using the liver stock as necessary. Fill the sheep's pluck with the mixture, pressing it down to remove all the air. Sew together with kitchen string. Prick the haggis in several places so that it does not burst.
Place the haggis in a large saucepan of boiling water. Boil gently for 4 to 5 hours.