Traditional Scottish Haggis

Simmer the sheep's pluck (heart, liver, and lungs) in water for 2 hours.

Mince the cooked meats finely and mix with beef suet, toasted pinhead oatmeal, and finely chopped onions.

Season heavily with black pepper, nutmeg, mace, and salt; add some of the cooking stock to moisten.

Pack the mixture into a cleaned sheep's stomach (or synthetic casing), filling only two-thirds to allow the oatmeal to expand.

Prick the casing with a needle to prevent bursting.

Simmer in a pot of water for 3 hours.

Serve traditionally with 'neeps and tatties' and a glass of Scotch whisky.