Haggis

Rinse the sheep stomach, remove excess skin flaps and fat, rub with salt. Soak in salted water for several hours.

In the meantime, put the liver as well as the heart in cold water and let it boil. Reduce temperature, cover, simmer for 30 minutes. Chop the heart into small pieces and coarsely chop the liver. Then toast the oatmeal in a frying pan, stirring until golden.

Mix all ingredients and pour into the empty stomach. The stomach must be filled only 2/3, otherwise the expanding oatmeal will burst it. Squeeze out the air and sew or tie tightly.

Cover the stomach with water in an open cooking pot for at least three hours, constantly adding water. When the casing puffs up, prick it with a needle.

Remove the threads and bring to the table. Serve with beets, mashed potatoes and especially whiskey.

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