To cook haggis, first boil the sheep liver, heart and tongue and mince the organs before combining them with various vegetables and spices. Then, add the filling into the sheep stomach and sew it closed. Pierce the stomach before boiling in water and serve.
First, rinse the stomach thoroughly, and soak it overnight in cold salted water. After rinsing the sheep heart, liver and tongue, boil these parts in a pot of salted water for about two hours. Remove any gristle or skin and mince the organs.
In a large bowl, combine the boiled ingredients with 1/2 pound of minced suet, three minced onions, 1/2 pound of toasted dry oats, one teaspoon of salt, one teaspoon of ground herbs and half a teaspoon of pepper. Moisten the mixture with some water, then mix together. Remove the stomach from the cold water and fill it with the mixture to about 2/3 capacity, before tying or sewing it closed. So that the stomach does not burst during cooking, punch some holes in it with a turning fork.
Gently place the stomach in a pot of boiling water and cook it over high heat for three hours. It's recommended to serve haggis with a side of mashed potatoes.