Ingredients:
2kg Goat or sheep Offal (approx 2 plucks - lung, heart, liver and kidney)
4 Tsp Peppercorns
3 Tsp garlic salt
2 Tsp coriander seed
2 Tsp dried sage
2 Tsp caraway
2 onions
240g suet
500g oats
Ox Bungs
Method:
Dice the Offal and boil them in water for 1 hour.
Drain the Offal, reserving the stock. Either finely chop or run the offal through a food processor and set to one side.
Grind the herbs and seeds together finely in a pestle and mortar. Finely chop the onion.
Mix together the offal, reserved stock, herbs/seeds, onion, suet & oats. Kneed, mash and work it together with your hands until its consistent.
Stuff the mixture into Ox bungs, tying the ends with string. Be sure not to overfill, as they expland while cooking and may explode.
These can be frozen for later use at this stage.
Too cook, prick with a fork and boil for 1 1/2 hours. Ensure the haggis is hot through before serving.
To eat, slice the haggis lengthways and eat the filling. Discarding the bung.
Great served with my ember baked veg, such as turnips.