Traditional Haggis
by Chef Callum McDowall
INGREDIENTS
1 sheep pluck (heart,liver,lungs)
170g minced beef fat
225g beef suet
450g medium oatmeal
1kg finely chopped onion
2tbsp maldon salt
2tbsp ground black pepper
1.5tbsp ground allspice
1tbsp mixed herbs
1.5tsp ground coriander
PROCEDURE
Remove windpipe from pluck, place pluck in a large pot and cover with water, gently simmer for 2hrs until pluck is tender. Leave to cool.Finely chop or mince pluck, mix with oatmeal and minced beef fat, add about 3quarters pt of cooking liquor mix. Add all other ingredients and mix well you should have a slightly soft texture that's crumbly to.I used synthetic stomach as it easier worked with and won't burst. Stretch the case and fill with haggis twisting the ends to pack tightly tie both ends tightly and simmer for approximately 1hr.