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Set of sheep’s heart, lungs and liver (cleaned by a butcher)
3 cups finely chopped suet
1 cup medium ground oatmeal
2 medium onions, finely chopped
1 cup beef stock
1 tsp salt
½ tsp pepper
1 tsp nutmeg
½ tsp mace 
1 cup cooked barley, chopped
1 cup white breadcrumbs
1 beef bung, rump

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Trim any excess fat and sinew from the sheep’s intestine and, if present, discard the windpipe. Place in a large pan, cover with water, and bring to the boil. Reduce heat and simmer for about 1 hour or until tender. Drain and cool.

Finely chop the meat and combine in a large bowl with the suet, oatmeal, onions, beef stock, salt, pepper, nutmeg and mace, barley, breadcrumbs. Make sure the ingredients are mixed well.

Stuff the meat and spices mixture into the beef bung which should be more than half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure. Place in a pot and cover with water. Bring to the boil, then immediately reduce heat to low and simmer, covered, for three hours.

Serve hot with 'champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, add nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis – Drambuie is even better! Don't go overboard with the alcohol – it’ll make the haggis cold.