Haggis is made of minced sheep's pluck which is heart, liver and lungs, oatmeal, chopped onions, spices and suet.
Haggis is a savory Scottish dish and is traditionally cooked in a sheep's stomach, although now haggis is often cooked in a synthetic casing.
The mixture for haggis is seasoned with some salt and pepper and the ingredients of haggis are then cooked together until tender.
The traditional ingredients of haggis are sheep's, plug, oatmeal, onion, suet and spices.
The heart, liver and lungs of a sheep are boiled to make them tender.
And oatmeal is used as a binder and to add texture.
Finely chopped onions are added for flavor.
Beef suet or other animal fat is also added for richness.
And a blend of spices, including salt and pepper provides the characteristic flavor.
To make haggis you cook the pluck by boiling the heart, liver and lungs for a couple of hours or until tender.
Then the cooked organs are minced and then combined with the other ingredients.
And the mixture is then traditionally stuffed into a sheep's stomach, although artificial casings are commonly now used.
The stuffed haggis is then cooked until firm.
Once cooked the haggis is then often served with "neeps and tatties" which are mashed turnips, "neeps" and mashed potatoes "tatties" and sometimes with a whisky sauce.