Haggis - Traditional Scottish Dish

1. Trim off any excess fat and sinew from the sheep's intestine (if present, discard the windpipe). Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
2. Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well.
3. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Most importantly, make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure. 
4. Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three about hours. Avoid boiling vigorously to avoid bursting the skin.
5. The haggis is usually served hot with mashed/creamed potato and mashed turnips.
6. For more flavour, you can add some nutmeg to the potatoes and allspice to the turnips. Some people like to pour a little whisky over their haggis - Drambuie is even better! I prefer to drink a good single malt separately!

Recipe courtesy of Rampant Scotland