Hot Haggis Meat Pudding

Ingredients:

• 1 lamb stomach
• 1 lamb liver
• 1 lamb heart
• 1 lamb tongue
• 225 g of chopped kidney fat
• 3 medium-sized onions, chopped
• 225 g of toasted dry rolled oats
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper
• 1 tsp dried ground rosemary
• 1 teaspoon dried ground thyme
• 1 tsp. grated nutmeg
• 1 teaspoon sage

Preparation:

1. Rinse the stomach thoroughly and soak it overnight in cold salted water.
2. Wash the liver, heart, and tongue. Cook these parts in a large pot of boiling salted water over medium heat for 2 hours. Remove and chop. Remove any connective tissue or skin and discard.
3. In a large bowl, combine the chopped liver, heart, tongue, suet, onion, and toasted oats. Season with salt and pepper, and add dried rosemary, thyme, nutmeg, and sage. Add a little of the cooking liquid to make the mixture more manageable.
   
   Remove the gizzard from cold, salted water and fill it 2/3 full with the mixture. Sew or tie the gizzard closed. Pierce the gizzard several times with the tines of a fork to prevent it from bursting during cooking.
4. Carefully place the stuffed stomach into a large pot of boiling water, being careful not to spill it. Cook over high heat for 3 hours.
   
   Serve with mashed potatoes, if you serve it in its entirety.