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1
Rinse the beef bung thoroughly, inside and out.
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2
Soak in lukewarm water for at least 1 hour.
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3
Toast the oats on a cookie sheet in a 350F oven for about 20 minutes, stirring occasionally.
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4
Saute the onion in the butter until translucent, and allow to cool.
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5
Mix the spices, onion, lamb, liver, oats and lard in a large ziplock bag.
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6
Put in the freezer until quite cold (even stiff) but not frozen.
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7
Grind the meat mixture using a large die.
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8
If you dont have a grinder, chopping everything up into very small pieces might do the trick.
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9
Use less beer in the next stage if you go this route.
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10
Put the meat mixture in a Kitchen Aid on low setting for one minute.
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11
Add the beer, and mix on medium for one minute, until everything gets sticky.
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12
Cut the bung into three equal pieces.
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13
One will be closed at one end, open at the other, while the other two will be open at both ends.
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14
Sew one end of the two-ended pieces shut with a needle and (strong) thread.
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15
Stuff each bung bag with the meat mixture.
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16
Squeeze out all the air, but leave some slack in the bag so that the contents can expand.
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17
Sew each bag shut.
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18
Unless you have a big Burns Supper planned, you should probably put two of the haggises in the freezer at this point.
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19
Bring a large pot of water to a simmer, and add the haggis.
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20
Simmer gently for at least three hours.
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21
Serve ceremonially with tatties and neeps (mashed potatoes and turnips).
