Scottish Haggis – Traditional Sheep Offal Pudding Scotland’s national dish, haggis is a savory pudding made with sheep’s heart, liver, and lungs, mixed with oatmeal and spices, traditionally encased in the sheep’s stomach. Ingredients (Serves 4): * 500g sheep’s heart, liver, and lungs, finely minced * 200g oatmeal, toasted * 1 onion, chopped * 150g suet or beef fat * 1 tsp ground black pepper * 1 tsp nutmeg * 1 tsp coriander * Salt * Sheep’s stomach (cleaned) or synthetic casing Instructions: 1. Boil offal until tender, chop finely. 2. Mix offal with toasted oatmeal, onion, suet, and spices. 3. Stuff mixture into stomach or casing, sew closed. 4. Simmer for 3 hours in boiling water. 5. Serve traditionally with neeps (turnips) and tatties (potatoes). Scottish Tip: Haggis is often served with a dram of Scotch whisky and a hearty slice of oatcakes.