Scotland

• 500 g lamb offal (heart, liver, and lungs), finely chopped
• 250 g lamb fat or suet (finely chopped)
• 1 onion (finely chopped)
• 150 g oatmeal (coarse)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground nutmeg
• 1/2 tsp ground coriander
• 1/2 tsp allspice
• 500 ml lamb stock
• 1 sheep's stomach (or sausage casing, cleaned and prepared)

• Prepare the ingredients: Rinse the sheep's stomach thoroughly (if using) or prepare sausage casings.
• Cook the offal: In a large pan, cook the lamb offal in water for about 1-1.5 hours until tender. Remove from the water, allow to cool, and chop finely.
• Toast the oatmeal: In a separate pan, toast the oatmeal over medium heat until golden and fragrant.
• Combine the ingredients: Mix the chopped offal, lamb fat, toasted oatmeal, chopped onion, and spices (salt, pepper, nutmeg, coriander, and allspice). Add lamb stock to bind the mixture together.
• Stuff the casing: Fill the sheep's stomach (or casing) with the mixture, pressing gently to ensure it is compacted. Sew up the opening securely.
• Cook the haggis: Place the stuffed stomach in a pot of boiling water and simmer for about 3 hours.
• Serve: Once cooked, slice the haggis and serve with mashed potatoes and turnips (neeps and tatties).

Haggis is considered Scotland's national dish and is traditionally served on Burns Night (January 25th) to honor the poet Robert Burns. The dish is often paired with whisky for a true Scottish experience.