• 75kg beef, trimmed of sinews and veins and cut into chunks
  • 3.5kg calf or beef liver, trimmed of veins and gristle and cut into chunks
  • 2.5kg chopped onion
  • 2.75kg beef suet cut into chunks and kept cold
  • 2.5kg rolled oatmeal
  • Salt and pepper to taste

Toast the oatmeal in a hot oven until golden brown. Mince the heart, liver and kidneys together and stir in the onions and oatmeal.

Place the ingredients in the intact sheep’s stomach and tie this closed with string, leaving room for expansion during cooking.

Place the haggis in boiling water for 2-2½ hours.