Haggis

Instructions

1. 1 Simmer the lamb liver and heart in salted water for forty minutes until cooked through. Remove and let cool, then mince very finely using a meat grinder or food processor. The texture should be coarsely ground, not smooth like a pate.
2. 2 Toast the oatmeal in a dry skillet over medium heat for five minutes, stirring constantly, until golden and fragrant. This toasting step adds a nutty depth of flavour and helps the oatmeal absorb the rich meat juices during cooking.
3. 3 Saute the diced onions in half the suet or butter for eight minutes until deeply golden and sweet. Combine in a large bowl with the minced offal, ground lamb, toasted oatmeal, remaining suet, stock, allspice, pepper, nutmeg, and salt. Mix thoroughly.
4. 4 If using a natural casing, fill it loosely (the oatmeal expands during cooking) and tie securely. If using a pudding basin or oven-safe dish, pack the mixture in firmly, cover tightly with buttered foil, and tie with string.
5. 5 Steam the haggis over simmering water for three hours if in a casing, or two and a half hours if in a basin. Maintain the water level throughout, adding more boiling water as needed. The long steaming melds the flavours and cooks the oatmeal until tender.
6. 6 Turn out the haggis onto a warm serving platter. Cut it open at the table with a dramatic gesture, as tradition demands. Serve with mashed neeps (turnips), creamy mashed tatties (potatoes), and a dram of Scotch whisky for a proper Burns Night supper.