Method

Boil offal in lightly salted water for 1 hour. Reserve the stock. Remove offal and cool slightly. Mince or finely dice the cooked heart and lungs; grate or finely chop the liver (liver should be smaller for a better texture).
About 5 min
Mix minced offal with suet, toasted oatmeal, diced raw onion, spices and salt. Add enough stock to moisten to a loose porridge consistency — it will firm up during cooking.
About 11 min
Fill the cleaned sheep's stomach (or pudding basin) to about two-thirds full — the oats will expand. Sew the stomach closed or seal the basin with foil.
About 11 min
Wrap in foil (for pudding basin) and simmer in a large pot of boiling water for 2.5–3 hours, ensuring the water level stays up. Do not boil vigorously or the stomach may burst.
About 11 min
Slice the haggis open at the table with ceremony. The filling should be moist, crumbly and full-flavoured.
About 11 min
Serve with: "bashed neeps" (mashed swede/turnip with butter), "champit tatties" (mashed potatoes with butter) and a generous dram of Scotch whisky. Traditionally recited with Robert Burns's "Address to a Haggis."
About 3 min

Nutrition per serving (estimate)