Traditional Haggis RecipeDavid M. Arnold
We have never made this, but this recipe produces the Genuine Article. You will probably have to suck up to a sheep farmer or a butcher in order to obtain the proper ingredients.
Boil the liver and parboil the onion. Save 2 1/2 C of the stock. Mince the liver and onion together. Lightly brown the oatmeal. Mix all the ingredients together, along with the reserved stock.
Fill the paunch with the mixture, pressing it down to remove the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours.
Serves approximately 12, or provides a taste of Haggis for a larger group.