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