Talimatlar

• 1 - Prepare the Sheep's Pluck:
  Thoroughly wash the sheep's pluck under cold water and remove any excess fat. Chop it into small pieces.
• 2 - Cook the Ingredients:
  In a pot, cook the chopped pluck, onion, and suet over medium heat until the onion is soft.
• 3 - Mix the Ingredients:
  Combine the cooked mixture with oatmeal, salt, black pepper, and mixed spices in a large bowl.
• 4 - Stuff the Sausage Casing:
  Carefully stuff the casing with the haggis mixture, ensuring it’s not packed too tightly. Tie the ends securely.
• 5 - Boil the Haggis:
  Place the stuffed haggis in a pot of boiling stock and simmer for about 1.5 hours, adding water as needed.
• 6 - Serve:
  Remove the haggis from the pot and let it rest for a few minutes. Slice and serve with neeps and tatties (turnips and potatoes).