1 Beef Bung
Heart, liver and lungs from one lamb
450g beef or lamb trimmings, fat and lean
2 onions finely chopped
225g oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
Beef stock
water, enough to cook the haggis



Take the cooked heart, liver and lungs and mince into a fine grind.
In a bowl blend the remaining ingredients except the stock and water.
Once blended add some stock to loosen the oats.
Wash the bung and stuff with ingredients.
Sew the bung up allowing some space for the oatmeal to expand.
Once sewn, place in a large pt and just cover with water.
Prick with a pin and boil for a minimum of 40 minutes.
Serve with Neeps and Tatties. (Mashed turnip and mashed potatoes.)