Festive Christmas Haggis

1In a large mixing bowl, combine the minced liver, heart, and beef or lamb mince (500 g).

2Add the chopped onions (2), oatmeal (150 g), and all the ground spices (black pepper, nutmeg, coriander, allspice, ginger, and cinnamon) to the bowl.

3Season the mixture with salt to taste and mix everything thoroughly until well combined.

4Pour the beef or lamb stock (1 cup) into the mixture and stir until the mixture becomes moist.

5Prepare the sheep's stomach (1) by turning it inside out and scalding it with boiling water. Allow it to cool before stuffing.

6Fill the stomach with the mixture, leaving enough room for it to expand during cooking. Sew the stomach closed with a needle and thread.

7Prick the haggis in several places with a sharp needle to prevent bursting while cooking.

8Grease a large pot with butter and place the haggis inside. Fill the pot with enough water to cover the haggis completely.

9Bring the water to a boil, then reduce the heat and simmer gently for about 3 hours, ensuring the haggis is cooked through.

10Once cooked, carefully remove the haggis from the pot, cut open the stomach, and serve hot with neeps and tatties (turnips and potatoes). Enjoy your festive Christmas haggis!