Haggis makes a great addition to any party, wake or wedding!

Haggis Recipe

1 Sheep's bag (or sausage casing)
Sheep's pluck (liver, lights, heart, kidney or some variation, depending on availability)
1/4 lbs suet
4 medium onions - chopped (varying coarseness, for variety)
1/2 lbs oatmeal - fine, lightly toasted
2-4 tbsp salt
1 tsp black pepper
2-4 tsp mixed herbs
2 cups pluck liquor

Boil the sheep's pluck for a couple of hours, until cooked. Then blend. Start with the liver, heart, kidney then lung (lung gunks up the blender, so do it last). If the liver is really large, only use part and discard the rest.

Add chopped suet, onions, oatmeal, salt, pepper, herbs and pluck liquor.

Stuff paunch about 1/2 full, sew up and prick obsessively with fork. Place in boiling water and boil for approximately 3 hours.

Invite piper to play a wee tune and ask someone with a thick Scots brogue to recite Rabbie Burns' "Ode to a Haggis".

Serve on oatcakes or as a meal with turnip and tatties.