Haggis -- A Scottish Culinary Gem

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Honestly, I didn't know what to expect with haggis. The descriptions looked good, but the ingredient list is unusual. However, I can say that this is absolutely delicious. Rich, refined, elegant flavor mixtures. While the color presentation leaves something to be desired, the dish is itself a truly amazing mixture.
Now, being in Indonesia, I used goat instead of sheep, but I can imagine that the result would have been much the same: delicious.
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Recipe:
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1 sheep stomach
1 pair of sheep lungs
1 sheep spleen, and pair of kidneys
1 sheep liver.
3 oz/90 grams beef tallow or 4 oz/120 g suet
2 large onions
300g rolled oats (that's about four cups)
1 teaspoon coriander seed, ground
1/2 teaspoon nutmeg or mace, ground
pepper to taste
Salt
Soak the sheep stomach in cold salted water for 8 hours before you start.
Cover the rest of the organs in salted water and boil, covered, for two hours.
Remove the organs from the liquid (reserve the liquid). And add the peeled onions (and cook for another 10 minutes).
While the onions are cooking, cut into large chunks and then either finely chop with a knife or a chopper/food processor until you have a fine mince. Then once the onions have cooked repeat with them.
Place the oats on a pan under medium to low heat and toast until aromatic and some are darkening (about 10 minutes). Add to the onion/organ mixture and stir well. Add your spices and mix well. Spoon in some broth a bit at a time (I used 4 ladles worth) and mix so you get a relatively firm mixture.
Stuff the stomach no more than 2/3rds full, tying it well with kitchen yarn so it does not open.. If in doubt use less as my experience shows. Pierce the stomach in a few places all the way through with a fine needle. Add to a large pot of water and gently bring to a boil. Boil for 3.5 hours (check it frequently to make sure it does not split or open).
Cut open crumble, and serve, with Neeps and Taties (see • Neeps and Taties -- Sc... ) and a good hearty bread.
Note what doesn't go into the skin can go into meat pies as fillings, or you can find other uses for. Don't let it go to waste!