Serves: 6




  1. Rinse the whole pluck in cold water thoroughly.
  2. In large pot of boiling salted water, cook the whole pluck over medium heat for 2 hours.
  3. When cooked, strain off the stock and set it aside.
  4. Mince the pluck.
  5. Trim off any skin and gristle and discard.
  6. In a bowl, combine the minced pluck, suet, onions and oatmeal.
  7. Season with salt, pepper and nutmeg.
  8. Mix well and moisten with some stock: it should have a soft crumbly consistency.
  9.  Fill the stomach with the mixture, so it’s just over half full.
  10. Sew up the stomach closed.
  11. Put the haggis in a large pot of boiling water, enough to cover it.
  12. Cook for 3 hours.
  13. Serve with mashed potatoes.


  • 1 sheep's stomach, cleaned, scalded, turned inside out and soaked overnight in cold salted water
  • 1 sheep’s pluck (liver, heart and lungs)
  • ½ pound suet, minced  
  • 2 onions, finely chopped
  • 1 cup medium ground oatmeal
  • 1 tablespoon ground black pepper  
  • 2 tablespoons salt
  • 1 teaspoon nutmeg