Ingredients
5
cups of dry coarse or steelcut oatmeal
1
lb. (.5 kg) chopped mutton suet
1
lb. (.5 kg) lamb or venison liver, boiled and minced
sheep heart, liver and kidney, boiled and minced
1/2
tsp. of cayenne pepper
Directions
1.
Toast oatmeal slowly until crisp.
2.
Mix all ingredients (except stomach bag) together.
4.
Fill bag to just over half full, press out air, and sew up securely.
5.
Have ready a large pot of boiling water.
6.
Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours.
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